Quiche with pear and Roquefort
6 servings
45 minutes
Pear and Roquefort quiche is an exquisite dish of European cuisine that combines the tenderness of fruits with the spiciness of cheese. The dish's origins trace back to French gastronomy traditions, where quiche serves as a versatile base for filling experiments. In this version, thin slices of pear add sweet freshness while Roquefort contributes a noble saltiness and rich flavor. The fluffy egg filling, enhanced with sour cream and airy egg whites, creates a creamy texture, while Parmesan and pine nuts add a crunchy accent. This quiche is perfect for an elegant dinner, brunch, or a light snack paired with a glass of white wine.
1
Thaw the dough and roll it out slightly. Grease the mold with oil. Place the dough in it, forming edges.
- Unyeasted puff pastry: 1 piece
- Olive oil: 1 tablespoon
2
Thinly slice the pear and place it on top of the dough (leave half a pear for decoration). Sprinkle with crumbled Roquefort.
- Pears: 2 pieces
- Roquefort cheese: 150 g
3
Whisk the yolks with sour cream.
- Chicken egg: 1 piece
- Sour cream 20% fat: 200 g
4
Whip the egg whites with salt to a strong foam. Gently fold into the yolk-sour cream mixture, add flour.
- Chicken egg: 1 piece
- Salt: to taste
- Wheat flour: 2 tablespoons
5
Spread the filling with the mass, sprinkle with grated Parmesan. Garnish with pears and pine nuts.
- Parmesan (Parmigiano Reggiano): 100 g
- Pears: 2 pieces
- Pine nuts: 50 g
6
Bake at 180 degrees for about 30 minutes.