Quiche w/ Pear, Blackberry, & Blue Cheese

This sweet and savory quiche consists of fresh pears, blackberries, garlic, shallots, heavy whipping cream, parmesan, and crumbled blue cheese.

Prep Time 15

Cook Time 30

Total Time 35

Course Breakfast

Cuisine French

Servings 1 quiche

Preheat oven to 350° Fahrenheit.
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.

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.