Pear and gorgonzola quiche with walnut crust

What’s wrong with me? When it’s spring I am craving summer heat, and now it is summer and I am already thinking about chilly autumn walks and apple cinnamon cake. Even though I really try to savor the here and now, my mind tends to race one season ahead. To satisfy this longing a bit, I got in the kitchen and made this super yummie pear and gorgonzola quiche. With a walnut crust. Make it – taste it – feel up for colder weather and golden leaves!

Walnut Butter Pie Crust

120g all-purpose flour
60g walnuts, toasted and ground
1/2 tsp. salt
1/2 tsp. sugar
115g butter, cold and diced
1-3 tablespoons water, cold

Filling

2 large shallots, diced
2 tbsp. butter
1 tbsp. brown sugar
2 pears, sliced into bite sized pieces
4 eggs
240ml half and half cream (15%)
1 tbsp. fresh thyme
200g gorgonzola, crumbled
salt and pepper

Start by toasting the walnut in a pan without oil over medium heat and then ground them in a blender. Mix them with the flour, sugar and salt. Rub in the diced cold butter and quickly knead together with a little water. Form a dough ball, wrap in cling foil and put in the fridge. Preheat the oven on a 175°C. Cut the pears and the shallots. Soften the shallots in a pan with melted butter, add brown sugar and pears. Soften over medium heat for a few minutes. 

Take out your dough and press into a spring form. Bake for about 10 minutes.
Beat the eggs, mix in the cream and add the gorgonzola, thyme and a little salt and pepper. Stir in the caramelized pears. Pour the mixture into the prebaked crust and bake for 35-45 minutes, until the mixture has set, in a 185°C oven. Enjoy still warm with a sparkling apple cider and dream about autumn!