Quote:
Originally Posted by Easy 6
The pear and blue cheese quiche and salad looks like edible art, very nice
The pairing doesnt sound weird to me at all, fruit and cheese always go well together... very Martha Stewart of you, would definitely try
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It was in
Everday with Rachel Ray but I haven't found this particular recipe online. So here it is.
It's not a heavy quiche either with cream or half n' half. It called for low fat Chobani Greek Yogurt and a cup of 2% milk instead, plus 6 eggs. I didn't make the crust but went crustless. Less fattening. She just buys a pastry shell and pats it into pan not in any fancy way.
You use three pears. Yu dice two into half inch pieces and sautée in a tablespoon of butter and 2 tbsp sugar. ( I use Stevia) Use a deep dish pie pan put those on bottom and then sprinkle half cup of blue cheese. I bought the imported in a wedge and broke it up.
Then in a blender blend until frothy the 6 eggs, 1 cup milk, 2 cups yogurt plus 1/2 tsp ground white pepper, 1/8 tsp nutmeg and 1/2 tsp salt.
Pour over diced pears and blue cheese on bottom of pan. Then slice last pear lengthwise into sections and and sautée those in a tablespoon of butter for topping.
Bake at 325° for 1 Hour and 20 minutes or up to 30 minutes. Cool on wire rack for 40 minutes. Center firms up over time. So if center looks too loose either cook for the ten more minutes and just let it firm up. I went for the extra ten minutes and it still had to firm up over time once out. Top pears should brown slightly.
Sprinkle some crumbled blue cheese and garnish with fresh sage leaves as an option. ( I also had sprinkled a tiny bit more nutmeg on those top pears for looks before baking, fyi.)