Roasted Pear Quiche
Bu Sue Lau | Palatable Pastime
Did you know that it’s National Pear Day? As if we actually needed an excuse to eat juicy pears…
But other than eating them whole or slicing them up for breakfast, how do you like yours? Today I am joining up with several of my blogging friends with a few extra ideas for your pears.
For my part, I have made a roasted pear quiche that also includes ham, cheese, cranberries and einkorn.
Einkorn, or wheat berries, you will need to cook according to your package. I didn’t want to include cooking info on that since packages can vary especially if the wheat berries are par cooked, the same way some rice is par cooked.
The Catamount Hills cheddar is not a yellow cheddar but a harder white cheddar- that has notes of Swiss cheese and Parmesan. You can get it at whole foods. Or just sub in mostly Swiss with about 1/4 cup Parm. I don’t know how the yellow will work out in this so if you go down that road, you go alone. 😉
I love the look of this- it reminds me of a flower. You could slice this up where the pear will be enclosed, but I wanted a bit of cutaway to show you the pear side, so that is the way I cut it. I had an extra half pear, but not for long. Roasted pears don’t stick around for more than a few minutes before someone snatches them.
And while this seems very fruity, it really is perfect for breakfast, brunch, or a light lunch (with a small salad) and French bread. I hope you enjoy this as much as I did! I’m a quiche nut anyway, but this is over the top in my book.
Be sure to join me tomorrow as I post for National Pizza Month with my recipe for Mini Pizza Bites, whch are perfectly sized for Halloween parties and football in the man-cave. I hope to see you then!
Roasted Pear Quiche
- 3 firm, ripe bosc pears, peeled, cored and halved
- 1 tablespoon lemon juice
- 1 tablespoon white wine
- 1 tablespoon honey
- 1 tablespoon cold butter, chopped
- 3 large eggs
- 1 cup heavy cream
- salt and black pepper
- 6 ounces Cabot Catamount Hills cheddar cheese, grated
- 4 ounces Virginia Baked Ham, chopped
- 1/2 cup cooked einkorn wheat berries (cook according to package directions)
- 1 tablespoon minced dried cranberries
- grated nutmeg
- 1 unbaked pie crust
- Preheat oven to 375°F.
- Stir together the lemon juice, white wine and honey until honey dissolves.
- Place halves of pears into a baking dish and pour liquid over the pears and dot with butter.
- Roast pears cavity side up for thirty minutes, then turn them over and bake fifteen minutes more, basting occasionally. Remove from oven and set aside.
- Whisk together the eggs, cream, salt and pepper.
- Prep the ham and cheese if needed, cook einkorn according to package directions and cool.
- Place the pie crust into a pie plate and flute the edges.
- Put the einkorn, ham and cheese in the bottom of the quiche.
- Place the roasted pears cavity side facing down onto the cheese. If you have an extra half, don’t worry about it. Leave it out.
- Gently pour the egg mixture around the pears and place the chopped cranberries in the center, like a flower center and the petals.
- Sprinkle lightly with nutmeg.
- Bake quiche for 45-60 minutes or until custard is set.
- Cool quiche before slicing and serving.
From the kitchen of palatablepastime.com
National Pear Day
- Individual Pear Galette by Caroline’s Cooking
- Pear Pecan Cardamom Crumble by Cookaholic Wife
- Pork and Pears with Hard Cider Sauce by A Day in the Life on the Farm
- Red Wine-Poached Pears in a Boozy Chocolate Sauce by Culinary Adventures with Camilla
- Roasted Pear Quiche by Palatable Pastime
- Upside Down Pear Gingerbread by The Gingered Whisk