Mini Quiche with Gorgonzola, Pears and Walnuts

This savory mini quiche balances creamy Gorgonzola with sweet pear, crunchy walnuts, fresh thyme and honey. Serve it with a salad as an appetizer or as a cheese-course alternative to dessert.

Preparation: 10 minutes
Baking: 30–40 minutes
Total: About 40–50 minutes
Servings: 6

Equipment

• 16 cm mini springform pan

Ingredients

• 1 packet refrigerated puff pastry, 270–275 g
• 1 firm pear, about 160 g, such as Abate or Conference
• 100 g Gorgonzola or another blue cheese
• 30 g walnuts, chopped
• 2 large eggs
• 100 g cream, at least 32% fat
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Drained preserved pears may be substituted for fresh pear. Bleu d’Auvergne, Roquefort, Bavaria Blue, Saint Agur or another blue cheese may replace the Gorgonzola, although the flavor and consistency will vary.

Instructions

1. Preheat the oven to 180°C using top and bottom heat. Remove the puff pastry from the refrigerator 5–10 minutes before working with it.
2. Grease the springform pan. Line its base and sides with puff pastry, bringing the pastry up to the rim. Refrigerate any remaining pastry for another use.
3. Peel and core the pear, then cut it into small cubes. Chop the walnuts.
4. Distribute the pear and walnuts evenly inside the pastry shell.
5. Break the Gorgonzola into coarse pieces and scatter it over the filling.
6. Whisk together the eggs and cream. Season with salt and pepper, then stir in the thyme leaves.
7. Pour the egg mixture over the filling and drizzle the honey on top.
8. Bake for approximately 30–40 minutes, until the filling is set and the quiche is golden brown.
9. Allow the quiche to cool briefly before removing it from the pan. Serve warm, preferably with a fresh salad.

Ingredient Notes

Choose a firm pear variety that does not release too much liquid during baking. Gorgonzola provides a comparatively mild blue-cheese flavor, while stronger varieties will make the finished quiche more intense.