So it is no secret that my husband is a picky eater. And more than that we pretty much have different tastes. Completely. So many a night I end up make separate items for dinner. His meal usually involves ground beef, and mine is usually vegetarian.

I love quiche but fear having a whole giant one to myself. So I started awhile back making them in individual dishes. I love these quiche dishes that I one over at Joelen’s Culinary Adventures. I had a couple of options to chose from but went with the quiche dishes, so glad I did. They have really come in handy. Plus, I think they are great for luncheons.

This quiche originated quite a while ago. I had made some pear, walnut, and blue cheese foccacia bread and had leftovers. I decided, what the heck and threw it into a quiche. And loved it. Have been making it ever since. I thought I had blue cheese in the house and did not, so this time around I used goat cheese. It goes nicely, but I love goat cheese as much as blue. Either version is lovely and is a nice change to the standard vegetarian quiche.

Pear, Walnut, and Goat Cheese Quiche for Two

cream cheese pie crust recipe (follows)
custard filling recipe (follows)
1 pear, your choice what kind, cut into sections with skin on
1/3 cup goat cheese crumbles (or more if you really like cheese)
1/3 cup walnuts, toasted and roughly chopped

Cream Cheese Pie Crust

½ cup all-purpose flour
3 TBSP unsalted butter, chilled and cut into 12 cubes
4 TBSP cream cheese, at room temperature
1 tsp apple cider
2 tsp honey

Preheat oven to 350F.

Using a food processor, add together all the ingredients. Pulse until it comes together in a ball.

Divide into two discs. Wrap into plastic wrap and place in fridge for 30  minutes.

Remove from fridge and roll out one disc on lightly floured surface to 1/8 of an inch. Lay and shape into either individual quiche dish or mini pie dish. Cut off excess dough. Repeat with second disc.

Top the crust with parchment paper and fill with dried beans or pie weights.

Bake for 10 minutes.

Remove from oven and let cool.

Custard mixture:
1 egg
1 egg yolk
1/3 cup heavy whipping cream
pinch of fresh nutmeg
salt and pepper to taste

In a small bowl, whisk together all the ingredients.

To make the quiches:

Divide the pear, walnut and goat cheese in half. Layer ½ the pear slices in one crust, and ½ in the other. Sprinkle ½ of the walnuts over the pears and do the same with the other one. Sprinkle ½ of the goat cheese crumbles over the pears and walnuts and do the same with the other one.

Pour half of the custard over the pears, walnuts, and goat cheese filling. Pour the remaining half into the other crust. You should have just enough.

Bake for 25-30 minutes or until the middle doesn’t giggle anymore. Serve with a nice salad.

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