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:
covered percent of daily need
