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Walnut and pear quiche with salad in the background to accompany it.

Walnut, pear and gorgonzola quiche

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2.952 stars based on 21 ratings

This delightful quiche is perfect for any occasion, from an alfresco picnic, dinner party with friends to an indulgent lunch time treat.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Butter (unsalted)
  • 1 1 Egg yolk(s) (free range)
  • 20ml ¾ fl oz Water cold

For the filling

  • 2 2 Pear(s) cut into small cubes
  • ½tbsp .5tbsp Butter (unsalted)
  • ½tbsp .5tbsp Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • ½ ½ Onion(s) medium sized, chopped
  • 1tsp 1tsp Thyme (dried)
  • 100g 3½ oz Gorgonzola crumbled
  • 300ml 10⅛ fl oz Double cream
  • 25g 1 oz Walnuts finely chopped
  • 2 2 Egg(s) (free range) medium
  • 1 1 Egg yolk(s) (free range)
  • Salt to season
  • Pepper to season

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 200°C (180°C fan, gas mark 6).

  2. Classic mode Step 2

    For the pastry, blend together the flour, butter, egg yolk and water using a food processor until it forms a soft ball. Alternatively rub the butter into the flour and then add the water and egg yolk until a ball is formed.

    Ingredients for this step

    • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
    • 100g 3½ oz Butter (unsalted)
    • 1 1 Egg yolk(s) (free range)
    • 20ml ¾ fl oz Water cold
  3. Classic mode Step 3

    Place the dough onto a lightly floured surface and roll out the pastry to the thickness of a £1 coin.

  4. Classic mode Step 4

    Carefully lay the pastry to line 23 x 2.5cm loose-bottomed, fluted flan tin. Then trim the excess pastry so that the edges are just above the level of the top of the tin. (This will allow room for shrinkage when baking).

  5. Classic mode Step 5

    Gently push the pastry into the flutes and prick the base all over with a fork. Chill the pastry for 15 minutes.

  6. Classic mode Step 6

    Line the pastry case with tin foil, shiny side down and fill with baking beans. Bake for 20 minutes then remove the beans and foil and bake for a further 5 minutes.

  7. Classic mode Step 7

    Lower the oven temperature to 150°C (130°C fan, gas mark 2).

  8. Classic mode Step 8

    To prepare the filling, chop the onion finely and fry over a medium heat with olive oil for 2-3 minutes.

    Ingredients for this step

    • ½ ½ Onion(s) medium sized, chopped
  9. Classic mode Step 9

    Add the butter and sugar to the pan and allow to melt, then sauté the small cubes of pear for 3-4 minutes or until tender.

    Ingredients for this step

    • ½tbsp .5tbsp Butter (unsalted)
    • ½tbsp .5tbsp Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 2 2 Pear(s) cut into small cubes
  10. Classic mode Step 10

    Arrange the onion and pear on the base of the pastry case and crumble 75g of the cheese over the top.

    Ingredients for this step

    • 75g 2¾ oz Gorgonzola crumbled
  11. Classic mode Step 11

    In a separate bowl whisk together the eggs, egg yolk, cream, thyme and seasoning then pour into the case.

    Ingredients for this step

    • 2 2 Egg(s) (free range) medium
    • 1 1 Egg yolk(s) (free range)
    • 300ml 10⅛ fl oz Double cream
    • 1tsp 1tsp Thyme (dried)
    • Salt to season
    • Pepper to season
  12. Classic mode Step 12

    Sprinkle the chopped walnuts and remaining 25g cheese evenly on the top, then cook the quiche for 40 minutes or until the filling is set.

    Ingredients for this step

    • 25g 1 oz Walnuts finely chopped
    • 25g 1 oz Gorgonzola crumbled