Pear, walnut and Dunsyre Blue Quiche
Once, when I was surrounded by pompous Parisiens eating wine and cheese, I tried to explain that I didn’t eat blue cheese.
They glared at me incredulously.
‘You’re not a real man if you don’t eat blue cheese’, one of them said.
Bad logic but it made me eat it.
The dish is Pear, walnut and Dunsyre Blue quiche with cauliflower puree and baby leaves.
Here’s a recipe-
225g (8oz) plain flour, plus extra for dusting
A pinch of salt
125g (4½ oz) cold butter, cut into pieces
- Place flour and salt in a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until the mixture resembles rough breadcrumbs.
- Sprinkle over 1–2 tbsp of milk and bring the dough together to form a ball. Use more liquid if needed.
- Refridgerate for 30 mins, roll out to 6mm and mould into buttered mini quiche tins.
- Brush with egg and prick base with a fork, bake for 15 minutes at 180C until lightly golden.
2tbsp olive oil
4 blanched pear, peeled, halved and sliced in to half moons
Handful of walnuts
Sea salt and freshly ground black pepper
3 large eggs
300ml (10½ fl oz) double cream
150g (5oz) Dunsyre blue cheese, crumbled
- In a bowl, whisk the eggs and cream together until combined.
- Arrange pears on the base of the quiche tray, scatter over crumbled blue cheese, walnuts and season.
- Gently pour the egg and cream mixture into the pastry case and bake in the oven for 30–35 mins until the filling is set and golden on top