Mini Quiche with Gorgonzola, pears, and Wi-Fi–shot
When a dish grabs in the Restaurant, then I try to figure out how the chef or the cook has done. Of course, I poke at it, not in the food or disassembled'm fiddling with the hands of the consistency, as you can see, the Yes, in for famous chefs on TV. No, I'm trying to get on my Hobby-cooks-kind and I manage better or worse.
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The story of my Mini-Quiche with Gorgonzola, pears and walnuts is similar. The Inspiration is a holiday gift to a good friend of my parents, who travelled very much to France. In one of the holidays she ate regularly in a Bistro Quiche, ingredients combination, they were blown away completely. Blue-mold cheese, in combination with pears, it was called "Tarte chaude aux poires et bleu d'auvergne'. Language, in my view, a revelation ? .
If someone is doing a a trip, so he can tell what (Matthias Claudius)
In any case, you are not elicited from the waiter, the recipe, as the head of the house was there, and worked there in the aftermath for themselves. He told her Yes, not a lot of information. Has used, of course, the blue cheese "Bleu d'auvergne" from the French Region of Auvergne, as in the holiday original.
For my variation, I took the much more pleasant and, in comparison, very mild blue cheese-colleague by the name of Gorgonzola. Moreover, with crunchy walnuts, thyme and honey refined. If You like, it is submitted that it is also very good, in addition to Bleu d'auvergne, Roquefort or Bavaria Blue fit.
There are also other mild but blue-veined cheese such as Saint Agur or Roch Baron. Finally, You can of course decide for You, what do You use for my Mini-Quiche with Gorgonzola, pears and walnuts. Keep in mind, however, that each type of cheese has, of course, taste their influence, but also on the overall consistency of the Quiche-mass.
As a pear variety, I would You for my Mini-Quiche with Gorgonzola, pears and walnuts with a firm pear variety such as Abate or Conference recommend that the water not so much. However, fit also pickled pears very good, previously holding very well drain. The Mini Quiche with Gorgonzola, pears and walnuts You can very good as an Appetizer "salad" to serve or as a final crowning glory, instead of the Desserts. Bon Appétit.
If You are a big cheese friend're like me, then have a look in here, I have the Perfect cheese plate is written, there is also blue cheese on it.
Mini Quiche with Gorgonzola, pears and walnuts
INGREDIENTS
YOU NEED A MINI-SPRINGFORM PAN WITH 16 CM DIAMETER
- 1 packet of puff pastry from the refrigerated section (270 or 275g)
- 1 firm pear approx. 160g (e.g., Abate or Conference, or pickled pears) - Peel, core, dice
- 100 g of Gorgonzola cheese - or other blue cheese
- 30 g of walnuts - chopped
- 2 Eggs - Size L
- 100 g cream - min. 32% fat
- 1 TBSP honey - to the completion of
- 1 TBSP thyme leaves, freshly plucked out
- Salt and pepper - to Taste
INSTRUCTIONS
- As the first heats your oven to 180 degrees top/bottom heat before and get the puff pastry out of the fridgemust usually 5-10 minutes before the Process out.
- Then fat You Your Mini-Springform pan , and going to dress you up to the upper edge of the puff pastry from. The Rest back in the fridge and or otherwise use.
- Now the pear peel, cut into eighths, remove the core and cut into small dice , cut, as well as the walnuts, chop.
- In connection, You can with the pear cubes and the chopped walnuts as desired and "wild" in Your Mini-Springform pan to distribute.
- The Gorgonzolacheese coarse with the hands , tearing , or knife precutting.
- The cream with the eggs and mix with salt and pepper to taste and thyme leaves to give.
- Now, are You watering the eggs and cream over the other ingredients and spread the honey over it. The Mini-Quiche for approximately 30-40 minutes in the preheated oven, or until the Mini quiches beautiful Golden-yellow baked is.
- The Mini-Quiche is especially good as an Appetizer with a delicious salad , or as the Grand finale. Good Appetite.
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