Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche

Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche is a side dish that serves 12. One portion of this dish contains about 12g of protein, 24g of fat, and a total of 395 calories. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A few people made this recipe, and 37 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Serious Eats requires milk, butter, pecan, and pepper. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns a solid spoonacular score of 42%. Users who liked this recipe also liked Pear, Blue Cheese, and Candied Pecan Salad, Pear-Pecan Sausage Quiche, and Blue Cheese & Walnut Quiche.

Servings: 12

 

Ingredients:

4 ounces blue cheese, crumbled

5 ounces (10 tablespoons) frozen unsalted butter, cut into 1/4-inch cubes

1/2 teaspoon anise or caraway seeds, lightly toasted

1/2 cup creme fraiche

1 egg, lightly beaten

2 1/2 cups all-purpose flour

lemon for juicing

1/2 teaspoon fresh lemon juice

1/2 cup milk

2 very ripe pears, preferably Bartlett

3/4 cup pecan halves, toasted

1/2 teaspoon freshly ground pepper

1 round 11-inch diameter, fluted metal tart pan with removable bottom

3/4 teaspoon salt

1 chilled, unbaked, 11-inch Pâte Brisée tart shell (recipe below)

1/4 cup water, ice-cold

Equipment:

oven

whisk

bowl

wire rack

frying pan

hand mixer

baking paper

plastic wrap

rolling pin

tart form

Cooking instruction summary:

Procedures 1 Preheat oven to 425°F. 2 Core, stem, and slice pears lengthwise, but keep the peels on. Spritz pear slices with lemon juice to keep them from browning. 3 Remove and uncover the chilled Pâte Brisée tart shell, and sprinkle blue cheese and pecan halves into the bottom of the shell. Arrange the pear slices in a radial pattern over the nuts and cheese. 4 In a small bowl, whisk together the milk, creme fraiche, egg, anise, nutmeg, salt, and pepper. Pour the milk mixture over the tart filling. 5 Bake immediately until just set, approximately 30 to 40 minutes. Cool the pan on a wire rack for 30 minutes to allow the filling to set before serving. 6 7 Pâte Brisée 8 - makes one 11-inch tart shell - 9 In the bowl of an electric mixer fitted with a paddle attachment, combine flour and salt. Add the cold butter and mix on low speed until mixture resembles fine breadcrumbs, about 1 minute. Add egg, cold water, and lemon juice and continue mixing just until large lumps form. Turn out onto lightly floured work surface and, using your hands, gather the mixture together. Using the heel of your hand, knead the dough gently, just until it holds together, about 30 seconds. Place the dough on a large sheet of parchment paper and shape dough into a flat disk. Cover disk with another sheet of parchment, and refrigerate for at least 1 hour or overnight. 10 Keeping the chilled dough sandwiched between parchment, roll the dough out until it's no more than an 1/8-inch thick. Carefully transfer the pastry to the metal tart pan, and trim the excess pastry by running your rolling pin over the top edge of the pan. Using a fork, lightly prick the bottom of the tart shell. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day before serving.

 

Step by step:


1. Preheat oven to 425°F.

2. Core, stem, and slice pears lengthwise, but keep the peels on. Spritz pear slices with lemon juice to keep them from browning.

3. Remove and uncover the chilled Pâte Brisée tart shell, and sprinkle blue cheese and pecan halves into the bottom of the shell. Arrange the pear slices in a radial pattern over the nuts and cheese.

4. In a small bowl, whisk together the milk, creme fraiche, egg, anise, nutmeg, salt, and pepper.

5. Pour the milk mixture over the tart filling.

6. Bake immediately until just set, approximately 30 to 40 minutes. Cool the pan on a wire rack for 30 minutes to allow the filling to set before serving.

7. Pâte Brisée

8. - makes one 11-inch tart shell -

9. In the bowl of an electric mixer fitted with a paddle attachment, combine flour and salt.

10. Add the cold butter and mix on low speed until mixture resembles fine breadcrumbs, about 1 minute.

11. Add egg, cold water, and lemon juice and continue mixing just until large lumps form. Turn out onto lightly floured work surface and, using your hands, gather the mixture together. Using the heel of your hand, knead the dough gently, just until it holds together, about 30 seconds.

12. Place the dough on a large sheet of parchment paper and shape dough into a flat disk. Cover disk with another sheet of parchment, and refrigerate for at least 1 hour or overnight.

13. Keeping the chilled dough sandwiched between parchment, roll the dough out until it's no more than an 1/8-inch thick. Carefully transfer the pastry to the metal tart pan, and trim the excess pastry by running your rolling pin over the top edge of the pan. Using a fork, lightly prick the bottom of the tart shell. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day before serving.


Nutrition Information:

Quickview
395k Calories
11g Protein
24g Total Fat
33g Carbs
5% Health Score
Limit These
Calories
395k
20%

Fat
24g
37%

  Saturated Fat
11g
69%

Carbohydrates
33g
11%

  Sugar
4g
5%

Cholesterol
63mg
21%

Sodium
447mg
19%

Get Enough Of These
Protein
11g
23%

Manganese
0.55mg
28%

Selenium
18µg
27%

Vitamin B1
0.32mg
21%

Folate
70µg
18%

Vitamin B3
3mg
17%

Vitamin B2
0.29mg
17%

Phosphorus
168mg
17%

Iron
2mg
13%

Zinc
1mg
12%

Fiber
2g
11%

Vitamin B6
0.2mg
10%

Vitamin B12
0.6µg
10%

Calcium
97mg
10%

Vitamin A
472IU
9%

Copper
0.18mg
9%

Magnesium
27mg
7%

Vitamin B5
0.68mg
7%

Potassium
238mg
7%

Vitamin C
5mg
6%

Vitamin E
0.66mg
4%

Vitamin K
4µg
4%

Vitamin D
0.48µg
3%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it`s the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they`re serving rum balls.2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it`s rare. In fact, it`s even rarer than single-malt scotch. You can`t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It`s not as if you`re going to turn into an eggnogaholic or something. It`s a treat. Enjoy it. Have one for me. Have two. It`s later then you think. It`s Christmas!3. If something comes with gravy, use it. That`s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.4. As for mashed potatoes, always ask if they`re made with skim milk or whole milk. If it`s skim, pass. Why bother? It`s like buying a sports car with an automatic transmission.5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you`ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don`t budge. Have as many as you can before becoming the center of attention. They`re like a beautiful pair of shoes. You can`t leave them behind. You`re not going to see them again.8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don`t like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?9. Did someone mention fruitcake? Granted, it`s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.10. And one final tip: If you don`t feel terrible when you leave the party or get up from the table, you haven`t been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

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