Here, you'll find lightened up comfort foods, weeknight meal ideas, and a few soulful sweets. You need to enable javascript to enter this campaign! Mini Quiches with Caramelized Pears and Gorgonzola combine sweet caramelized pears, salty gorgonzola, and a luscious custard filling, all inside a flakey brown sugar cinnamon pie crust.
Serve individual mini quiches for a fun brunch or dinner everyone will love having their own individual quiche or bake the recipe as a single, large quiche. Mini Quiches with Caramelized Pears and Gorgonzola are also fantastic for entertaining, because they can be prepared up to 4 weeks in advance see notes section below for make-ahead directions.
For the Caramelized Pear and Gorgonzola Quiche: Instructions To Prepare the Crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade, grind oats for 30 seconds. Add all-purpose flour, white whole wheat flour, brown sugar, cinnamon, and salt and pulse again, just until combined. Add cubes of butter and pulse, just until the butter is the size of peas about pulses; not all butter pieces will be the same size. With the machine running, pour 3 tablespoons milk into the feed tube and pulse just until the dough begins to form a ball.
Add 1 additional tablespoon milk if the dough is not holding together. Turn dough out onto a lightly floured work surface, form into a flat ball, wrap tightly in plastic and refrigerate for 30 minutes. Meanwhile, preheat oven to degrees F. Lightly grease 6 mini pie tins or a 9-inch pie shell with cooking spray.
If making mini pies: Divide the dough into 6 pieces keep the pieces you are not working with in the refrigerator as you go. Roll each into a 6-inch circle, then transfer to the prepared pie shells. If baking a single pie, roll into a 11 or inch circle, then transfer to dish. Crimp the sides, prick the crusts all over with a fork.
Freeze the crust s for 15 minutes, then bake for minutes for mini pies or 15 minutes for a full size pie , until lightly golden. Remove from oven and set aside. Increase the oven temperature to degrees F.
- Mini Quiches with Caramelized Pears and Gorgonzola!
- Ecole BARBARA 1 (BARBARA CUISINE) (French Edition).
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To prepare the quiche filling: Heat olive oil over medium high. Add onion and cook until tender, about 5 minutes. Add butter and allow to melt, then add the brown sugar and cook until bubbly, about 3 minutes. In a large bowl, whisk together the eggs, milk, thyme, nutmeg, and salt, being careful not to create too many bubbles.
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Pour the egg mixture over the top of each, until it nearly reaches the top, then sprinkle on gorgonzola cheese. Any leftover filling or custard can be baked separately in a small dish or ramekin. Set mini-pie dishes or single pie dish on a large baking sheet. Bake at degrees for 20 minutes until the custard is set for mini pies , checking at the 10 minute mark. If the crust is becoming too brown, tent with foil, then continue baking as directed. If making a single large pie, bake at degrees for 15 minutes, then reduce the oven temperature to degrees and bake an additional minutes, until the crust is brown and the filling is set.
Garnish with pecan halves and set stand 5 minutes prior to serving.
Recipe Notes To make ahead, fully bake the quiche s , let cool completely, then cover the pan tightly with two layers of tin foil, and freeze for up to 4 weeks. Preheat oven to degrees F.
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Leave quiche pan covered with tin foil, remove from freezer, then place directly in oven for 20 to 30 minutes, until fully heated through do not thaw. Subscribe and receive a FREE e-cookbook with 12 top recipes: New Posts Weekly Recap. You May Also Like Oven Roasted Brussels Sprouts. Instant Pot Butter Chicken.
…an affair with my kitchen…
Erin Clarke — December 2, 6: Liz The Lemon Bowl — December 2, 8: Liz, does your husband do mail orders?? Kathy P — December 2, 8: There are just so many pies to love. You nailed it Mary Frances! Katie — December 2, 8: On the savory side, I love a good quiche, too! So hard to pick just one Katie! I love pumpkin pie and quiche too. Dixya Food, Pleasure, and Health — December 2, 8: Lauren, that sounds incredible! Mel — December 2, 9: Just had pumpkin pie for breakfast yesterday: Favorite thing to bake in a crust: Erika — December 2, 9: ColleenMarie — December 2, 9: Angela Another Bite Please — December 2, 9: Sandy — December 2, These responses are making me hungry too: Extra crusty topping on an apple crisp is a MUST.
As is ice cream in my book: Kelli The Corner Kitchen — December 2, Amanda — December 2, Thanks so much Amanda! Glad you like these little quiche cuties: Susan — December 2, Fresh strawberry pie is 1 on my summertime must-bake list.
Double crust is the only way to go when it comes to apple pie Felice! Joanie berry — December 2, Rosemary — December 2, Caroline — December 2, I made one for Thanksgiving and it was so good! Aimee ShugarySweets — December 2, Beth bethcakes — December 2, I think these little quiches were made for you Beth! Ashley — December 2, 1: Ashley - baker by nature — December 2, 1: That means so much—you are a flavor combo goddess! Deborah Favorito — December 2, 1: I love every pie on your list Deborah!
Ice cream is a must too: Patti — December 2, 1: Elizabeth Jenkins — December 2, 2: Chelsea — December 2, 3: Mary Hagen — December 2, 5: Betty — December 2, 5: I love any kind of Quiche! The more cheese the better and I love add ins. When it comes to quiche, cheese is a must for me. Erin Clarke — December 3, Kim - Liv Life — December 2, 9: David Smith — December 2, 9: Melissa Vaught — December 3, 4: Marian — December 3, 4: I think mine has to be peach cobbler. Karen Delaney — December 3, Cate Chez CateyLou — December 3, Danae reciperunner — December 3, 1: I make a lemon square which is delectable and special.
Erin Clarke — December 3, 2: Lemon squares are so bright and tasty Sharon. I bet your recipe is wonderful! Nicole Young, Broke and Hungry — December 3, 1: Nora Buttercream Fanatic — December 3, 3: Tracy — December 3, 7: There is nothing like warm apple pie Tracy!
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Kayla — December 3, 8: Sounds like the perfect treat in a crust to me Kayla: Julie Table for Two — December 4, 7: Erin Clarke — December 4, Linda — December 4, 8: Gloria Phillips — December 4, 2: What a great giveaway! Kaitlin Berris — December 4, 9: Natalie yeoman — December 4, Erin Clarke — December 5, Pam — December 4, I love anything with a crust- my favorite around the holiday season being pecan pie. These are perfect Erin! I love the size, not too small, just perfect for one serving! In Katrina's Kitchen katrinaskitchen — December 5, Brenda — December 5, Elizabeth Devaney — December 5, Teffy — December 5, Julie — December 5, 1: Carol Morris — December 5, 4: Shelby — December 5, 6: Shelby, your sound like a wonderful daughter!
Your dad is a lucky guy: Morghan — December 7, 6: Erin Clarke — December 8, 6: Ohhhhh I forgot about banana cream pie Morghan! What was I thinking??? Pam Ellis — December 7, 9: Meghan Finley — December 7, Carol — December 8, 2: Narinder Chana — December 8, 5: Stephanie E — December 8, 7: Michelle — December 8, 7: Tracy Johnston — December 8, 7: Stir in veggie mixture and sausage. Stir in seasonings and cheese. Pour into pie plate. Bake at degrees for minutes, until crust edges are browned.
Remove from oven and cover edges with tin foil. Put back in oven and back for minutes, until a knife inserted in the center comes out clean. Let sit for 5 minutes before cutting. So which side of the quiche fence do you sit on — for or against? Wow, what a huge oversight on my part! Thanks for pointing it out to me. It needs 4 eggs and 1 c. It was my favorite dish when I was growing up I thought I was so fancy. I agree — I never knew why quiche was made fun of so much!
Vehicle for leftovers, easy, delicious, affordable, and full of protein! The other day, while I was at work, my sister stole my apple ipad and tested to see if it can survive a forty foot drop, just so she can be a youtube sensation.