Broccoli and pear quiche with gorgonzola

Name: Broccoli and pear quiche with gorgonzola
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 200 g Wholemeal wheat flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 50 g cold butter; 50 g + 100 g Crème fraîche; 1 TEASPOON Honey; 500 g Broccoli; 1 Onion; 4 Eggs (Gr. M); 150 ml Milk; 1/2 TEASPOON dried thyme; 2 TABLESPOONS Walnut kernels; 100 g Gorgonzola; 500 g ripe pears; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

200 g Wholemeal wheat flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
50 g cold butter
50 g + 100 g Crème fraîche
1 TEASPOON Honey
500 g Broccoli
1 Onion
4 Eggs (Gr. M)
150 ml Milk
1/2 TEASPOON dried thyme
2 TABLESPOONS Walnut kernels
100 g Gorgonzola
500 g ripe pears
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead flour, 1/2 teaspoon salt, butter in pieces, 50 g crème fraîche and honey until smooth. Cover and chill for about 30 minutes.
2
Clean and wash the broccoli and cut it into florets. Cook in little boiling salted water for 3-4 minutes. Drain the broccoli.
3
Peel and chop the onion. Mix eggs, milk, 100 g crème fraîche, onion and thyme. Season with salt, pepper and nutmeg. Chop the walnuts. Dice cheese. Wash, peel, core and cut pears into slices.
4
Roll out the dough on a little flour and make it round (about 30 cm Ø). Line a greased quiche tin (approx. 26 cm Ø) with it. Prick the base several times with a fork. Cover with broccoli, pears and gorgonzola.
5
Pour egg milk over it. Sprinkle nuts over it. Bake the quiche in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Serve with mixed salad.