Blue Cheese Quiche With Caramelized Pears Food

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.

BLUE CHEESE QUICHE WITH CARAMELIZED PEARS

Steps:

• Unfold puff pastry; press into a greased 9-in. fluted tart pan with removable bottom. In a large skillet, cook bacon over medium heat until crisp. Spoon bacon into crust and sprinkle with blue cheese. In a large bowl, whisk the eggs, cream, Parmesan cheese, salt, nutmeg and pepper; pour over top., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Meanwhile, in a large skillet, saute onion in oil until tender. Add pears and brown sugar; cook 4 minutes longer. Serve with quiche.

BLUE CHEESE QUICHE WITH CARAMELIZED PEARS

Steps:

• Unfold puff pastry; press into a greased 9-in. fluted tart pan with removable bottom. In a large skillet, cook bacon over medium heat until crisp. Spoon bacon into crust and sprinkle with blue cheese. In a large bowl, whisk the eggs, cream, Parmesan cheese, salt, nutmeg and pepper; pour over top., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Meanwhile, in a large skillet, saute onion in oil until tender. Add pears and brown sugar; cook 4 minutes longer. Serve with quiche.

PEAR, WALNUT & BLUE CHEESE TART

Steps:

• To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
• Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
• Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
• Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.

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.

CRUSTLESS HAM AND CHEESE QUICHE

Steps:

• Heat oven to 375°F and grease a 9-inch pie plate.
• Scatter ham, broccoli and cheeses evenly in pie plate.
• Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
• Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
• Cut into wedges to serve.

QUICHE WITH MUSHROOMS

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE

Steps:

• Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
• Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
• Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
• Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
• Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
• Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
• Cool slightly.
• Pour the sauce remaining in the pan into a liquid measuring cup.
• Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
• Drizzle the plate and some of the pear with the caramel sauce.
• Serve immediately.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.