Blue Cheese Quiche With Caramelized Pears Recipes

CARAMELIZED ONION AND BLUE CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees.
• In a cast iron skillet or large saute pan, heat olive oil over medium heat. When oil is hot, add sliced onions, season with salt, and saute until caramelized (approx 20-30 minutes).
• Put pie crust in 8-9 inch pie pan or tart pan. Bake for 6 minutes (you may want to put parchment paper and rice or dry beans over the crust to keep it from bubbling up).
• In a medium bowl whisk eggs, heavy cream, sour cream, tarragon and salt and pepper until combined.
• Remove pie crust and discard parchment paper (if used). Spread crumbled blue cheese on the bottom of pie crust. Cover the crumbled cheese with the caramelized onions and spread evenly to cover the bottom of the crust. Poor egg and cream mixture over the onions and cheese.
• Bake for 35-40 minutes until golden brown and set in the middle. The filling may rise. Allow to cool slightly and settle in crust before serving.

CARAMELIZED PEAR AND BLUE CHEESE QUICHE RECIPE

Steps:

• 1. Defrost Deep-Dish Pastry Shell and bake according to package instructions; set aside on baking sheet. Preheat oven to 325 degrees F. 2. Core and cut 2 of the pears into 1/2- to 3/4-inch cubes. Thinly slice the remaining pear and reserve. 3. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cubed pears and sugar; cook, stirring occasionally, for 7 to 8 minutes or until lightly browned. Transfer to the pre-baked pastry shell and top with blue cheese; set aside. Melt the remaining 1 tablespoon butter in the skillet and add the pear slices. Cook, stirring occasionally, for 3 to 4 minutes or until just softened; set aside. 4. For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Blend until frothy. 5. Place the pastry shell on a baking sheet. Gently pour in the custard. Arrange the reserved pear slices in a spoke pattern on top of the quiche. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165 degrees F) but still jiggles slightly in the center. Let stand 30 to 40 minutes. Top with additional blue cheese and, if desired, sage leaves. Cut into wedges.