Tag Archives: blue cheese

Caramelized Pear and Blue Cheese Quiche

The classic combination of pear and blue cheese comes together in an unusual twist in this decadent deep dish quiche. Like any successful couple, it’s their ability to balance and complement each other’s distinctive qualities—in this case, their flavors and textures.

Choose pears, any variety, that have medium firmness. They should give a little when pressed, but not soft enough to bruise—our Bosc pears were on the firmer side. Unfortunately, the top slices sink into the egg mixture when assembling. Perhaps they could be added after 30-45 minutes of baking when the mixture has firmed up some.

If the thought of spending three or more straight hours preparing the quiche before company arrives, you may want to considering making it the day before. If so doing, once baked, wait until the quiche is completely cooled, leaving it in the springform pan. Cover first with a layer of saran wrap, followed by tin foil and refrigerate.

If you made it the day before, remove quiche from fridge and sit on the counter one hour prior to baking. Preheat the oven to 350°. If the edges are already golden-brown, cover the crust (but not the filling) with foil to prevent a burnt-toast exterior. Start checking for an internal temperature of 165°F after 20 minutes, it may take longer because it is deep dish. Slice up and serve that savory pie as soon as possible.

A couple of hints from one reviewer suggests rolling out the dough after 20-30 minutes of chilling if you plan to bake it another time, otherwise too long in the fridge and it won’t roll out well. Add a lot of pastry over the rim of the springform pan as it may shrink a lot—ours did not. Be sure to prick the sides and bottom as well, or it bubbles. Save a scrap of raw dough to fill any cracks after baking the shell so you don’t have an egg mixture leak.

Caramelized Pear and Blue Cheese Quiche

  • Servings: 10
  • Difficulty: moderately difficult
  • Print



  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 8 Tbsp. cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • ¼ cup cold water


  • 1 recipe Deep-Dish Pastry Shell (see above)
  • 3 medium firm pears, such as Bosc, D’Anjou, or Bartlett
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. sugar
  • ½ cup crumbled blue cheese 
  • 6 large eggs 
  • 2 cups plain fat-free greek yogurt
  • 1 cup milk
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • ⅛ tsp. ground nutmeg
  • Crumbled blue cheese
  • Fresh sage leaves (optional) 


  1. In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
  2. Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9×2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes. Prick sides and bottom every couple of inches with a fork.
  3. Preheat the oven to 400°F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
  4. In the meantime, core and cut 2 of the pears into 1/2- to 3/4-inch cubes. Thinly slice the remaining pear and reserve.
  5. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cubed pears and sugar; cook, stirring occasionally, for 7 to 8 minutes or until lightly browned. Transfer to the pre-baked pastry shell and top with blue cheese; set aside. Melt the remaining 1 tablespoon butter in the skillet and add the pear slices. Cook, stirring occasionally, for 3 to 4 minutes or until just softened; set aside.
  6. For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Blend until frothy.
  7. Place the springform pan with the pastry shell on a baking sheet. Gently pour in the custard. Arrange the reserved pear slices in a spoke pattern on top of the quiche. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165°F) but still jiggles slightly in the center. Let stand 30 to 40 minutes.
  8. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Top with additional blue cheese and, if desired, sage leaves. Cut into wedges.


Source: Better Homes and Gardens

Wilted Arugula Salad with Sautéed Pork, Pear and Blue Cheese

Now that the weather is finally getting warm around here in the Northeastern U.S., we start thinking entrée salads for dinner. This dish is perfect for when you want a satisfying dinner but don’t want to dirty a whole lot of pots and pans to get there. It’s easy to prepare and has intense, warming flavors that satisfy the tastebuds, if not the soul.

Fabulous Salad

The main change I made was substituting dried apricots for the dried cherries. One, because we had them on hand, and two, because we both felt their flavor profile better melded with the other ingredients. But if you are a cherry fan, by all means, go ahead and use them.

Wilted Arugula Salad with sautéed Pork, Pear and Blue Cheese

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 3 Tbs. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1/2 cup plus 3 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely diced
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
  • 1 firm-ripe Bosc pear
  • 1/2 cup all-purpose flour
  • 1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
  • 1 Tbs. unsalted butter
  • 1/4 lb. blue cheese, crumbled (about 1 cup)
  • 1/4 cup dried apricots, thinly sliced


  1. In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in 1/2 cup of the oil. Stir in the shallot and thyme and season with salt and pepper to taste. Put the arugula in a large bowl.
  2. Core the pear and cut it into matchsticks.
  3. Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour.
  4. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.
  5. Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min.
  6. Pour the vinaigrette back into its bowl and whisk to recombine.
  7. Toss the arugula with half of the warm vinaigrette.
  8. Arrange the arugula on 3-4 plates. Top with the pork, pear, blue cheese, and dried apricot slices, and drizzle with the remaining vinaigrette.


Adapted from a recipe by Tony Rosenfeld from Fine Cooking