Quiche with Bacon, Pear, and Bleu Cheese

Yes, to savory. We've been getting lots of requests for springform pan recipes that aren't desserts - but we still snuck some sweet pear in there. Here steps in our fancy bacon, pear, and bleu cheese quiche.

Remember, you can always change up these recipes how you like! Try a different crust, or additional fillings! We're so excited to see what you create! Remember you tag Elsterware with your pan, mug, spatula, and home pictures! We love to see others who are as into food as we are. #elsterware

Ingredients for Crust

1 cup (140g) all-purpose flour

1/3 cup (55g) cornmeal

1/2 teaspoon sea salt or kosher salt

8 tablespoons (4 ounces/115g) unsalted butter, cubed and chilled

1 large egg

 

Ingredients for Filling

1 tablespoon olive oil

6 shallots, peeled and thinly sliced

Sea salt and freshly ground black pepper

1 large, firm, ripe pear, peeled and sliced

1 cup diced cooked bacon

1 1/2 cups heavy cream or half-and-half

8 ounces cream cheese

Freshly grated nutmeg

4 large eggs

2 egg yolks

1 1/2 cups crumbled blue cheese or Roquefort

2 tablespoons minced fresh flat-leaf parsley

 

Directions

  1. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)

  2. Roll out the chilled dough on a lightly floured surface until it’s 14 inches across. Wrap aluminum foil around the outside of your Elsterware 10-inch springform pan and then transfer the dough to the pan. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking. Chill the dough in the pan while you make the filling.

  3. Preheat the oven to 375°F.

  4. To make the filling, heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced bacon

  5. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. Stir in the blue cheese, the pear and ham mixture, and the parsley.

  6. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed. Top with sliced pear and bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. Let cool until firm enough to slice, then serve warm or at room temperature.

 

Yields 8 Servings

Damien Seelbach