Broccoli and Pear Quiche with Gorgonzola

Summary

Ingredients

• 200 g whole wheat flour
• 80 g butter, cold
• 150 g crème fraîche
• 1 teaspoon honey
• 600 g broccoli
• 1 onion (s)
• 4 egg (s)
• 150 ml milk
• 0.5 teaspoon ½ thyme, dried
• 100 g Goronzola
• 400 g pear (s), ripe
• 2 tablespoon walnuts
• salt and pepper
• nutmeg

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Instructions

1. Knead the flour, 1/2 teaspoon salt, pieces of butter, 50 g crème fraîche and honey. Chill the dough for 30 minutes.
2. Clean the broccoli and cut into florets. Cook in salted water for 3-4 minutes. Drain.
3. Peel and dice the onion. Mix the eggs, milk, 100 g crème fraîche and thyme with the onions and season with salt, pepper and nutmeg. Wash, peel and core the pears and cut into wedges. Chop the walnuts and dice the cheese.
4. Roll out the dough in a round shape (approx. 30 cm diameter) on a little flour. Line a greased quiche dish (approx. 26 cm diameter) with it and form a border approx. 2 cm high. Prick the bottom several times. Top with broccoli, pears and Gorgonzola, pour the egg milk on top and finally sprinkle the walnuts on top.
5. Bake the quiche in the preheated oven for 45-50 minutes. Electric oven 200 °, convection 175 °, gas: level 3.