Pear Onion Quiche Recipes

CARAMELIZED ONION AND GORGONZOLA QUICHE

Steps:

• On a lightly floured work surface, roll out the dough to 1/4 inch thick. Press the dough onto the bottom and up the sides of an 8 × 11-inch rectangular tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
• Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
• Heat the oil in a large, heavy-bottomed skillet over low heat until hot but not smoking. Cook the onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
• Whisk the eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in the cheese, and stir in the caramelized onions. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.

PEAR ONION QUICHE

Steps:

• For the Crust combine flours, herbs and salt in a big bowl. Using your fingers work in the vegetarian spread or butter until coarse crumbs have formed. Add the egg and the tbs of water. Knead into a smooth dough. If dough is too dry, add another tbs of water and knead again.
• Pat dough into a greased 10 inch spring-form pan (or pie dish). Prick with a fork and pre-bake in the preheated oven at 180°C/350°F for 10 minutes.
• Meanwhile for the filling heat the oil in a pan. Sautee onions and pear slices for 4 minutes. Set aside.
• In a big bowl beat together eggs and sour cream. Add cheese, herbs and spices.
• Fold the slightly cooled sauteed onions and pears into the sour cream mixture. Pour this into the pre-baked pie shell.
• Bake in the oven at 180°C/350°F for 30 minutes or until toothpick inserted in the centre comes out clean and quiche is slightly browned.