Sweet and savory are oftentimes seen as polar opposites. Breakfast, dinner, and dessert. One or the other. Although sweet and savory go incredibly well combined together. I constantly find myself wanting to pair sweet potatoes and apples with bitter quinoa and spicy curry. My absolute favorite meals, though? Seamlessly mix in both sweet and savory ingredients. This Pear Quiche combines together fresh pears, blackberries, garlic, shallots, heavy whipping cream, parmesan, and crumbled blue cheese.
Gallery
Someone once grabbed one of my cast iron pans fresh out of the oven and, of course, immediately dropped it on the cold, hard floor! Contrary to the position that cast iron pans are absolutely indestructible, the immediately broke off. Fortunately, this is the worst thing that happened. Although it has perpetually left me with a broken cast iron pan. Which is, honestly, not quite that broken. I routinely use it as the backup cast iron where I make things that I wouldn't necessarily make in my regular cast iron! Like, quiche. Which, as delicious as it might be, isn't necessarily the best thing to cook in cast iron.
Especially since, if I fill the pan a little bit too much? The broken handle does allow toppings to seep out. So, a little bit of this quiche recipe did spill out of side where the broken handle is! Although I doubt that this madee that much of a difference, if you have a slightly smaller cast iron or are just worried about over filling it? You might want to opt for a slightly larger pan. Which I actually do have. I just decided not to! Which I decided not to. Although it might have been an okay idea here.
Variations of Pear Quiche
I don't always put fruit in quiche, but I'm absolutely a fan of tossing anything and everything into an egg dish! Really, the sky is the limit when it comes to quiche. You can easily mix and match in what you have on hand or to fit your own personal cooking style and preferences.
Very lightly coat a baking dish with olive oil.You want the least amount of oil necessary to keep the produce from sticking. Too much oil will transfer to the egg custard and that's not what you're looking for in a quiche!
Arrange the sliced pears along the bottom of the baking dish. You want them uniformly sliced at about 1/8 inch thick.
Sprinkle crumbled blue cheese on top of the fruit.I used a brick of Salemville gorgonzola for this quiche today. Although any type of blue cheese is fine! If it isn't pre-crumbled, just break it apart into crumbles so that it spreads more evenly across the quiche.
Combine the minced garlic, shallots, eggs, cream, salt, and pepper in a large bowl.
Pour the egg mixture on top of the quiche.
Top with whole blackberries and shredded parmesan.You can halve the blackberries if you like, but the color will bleed and turn the quiche more purple than leaving them whole will!
Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
Leave a Reply