Roquefort Quiche with Pear

For the dough, knead together butter, salt, flour and cold water with the dough hook of the mixer at the beginning, then with your hands until smooth. Cover and chill for 30 minutes. Roll out the dough on a little flour and make a quiche dish (26 cm ø).

Prick dough a few times with a fork and spread with parchment paper. Add the pulses and pre-bake in the heated oven at 200 °C for about 10-125 minutes on the lower rack. Remove pulses and paper.

For the topping, crumble cheese. Remove skin from pear, quarter, core and cut into wedges. Place pear wedges on quiche base. Mix eggs and sour cream or crème fraiche. Sprinkle cheese over pear and pour egg mixture over. Bake in the oven at 175 degrees for about half an hour.

Otherwise, stack three layers of puff pastry and roll out) or pie dough. Pre-bake as described.

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