Pear, Sage and Fontina Quiche
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
- Cost: Low
- Note + resting time for the pâte brisée in the fridge (30 min.)
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PRESENTATION
Pear and Fontina quiche makes a strong case for fruit in a savory shell. This version pairs Kaiser pears, sautéed in butter until just tender, with the rich pull of Fontina in a filling that's both deeply savory and gently sweet. The crust is a from-scratch brisée with sage worked directly into the dough, so every bite carries an herbal note that ties the whole thing together.
The quiche holds up well warm or at room temperature, which makes it easy to serve at dinner, set out for a brunch spread, or pass around with drinks. Fruit-and-cheese combinations are familiar enough, but the sage crust and the butter-cooked Kaiser pears give this savory tart its own character — one worth coming back to.
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INGREDIENTS
- For the sage shortcrust pastry
- Type 00 flour 1.7 cups (200 g)
- Butter 3.5 oz (100 g) - cold
- Water 2 tbsp (30 g) - cold
- Egg yolks 1
- Sage 8 leaves
- Fine salt 1 pinch
- For the filling
- Bosc pears 1.1 lbs (500 g) - to be cleaned
- Fontina cheese 9 oz (250 g)
- Whole milk 3.5 oz (100 g)
- Fresh liquid cream 3.5 oz (100 g)
- Eggs 1
- Egg yolks 1
- Butter 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pear, Sage and Fontina Quiche
To prepare the pear, sage and fontina quiche, start with the pâte brisée: in a bowl place the cold butter cut into cubes and the flour 1. Finely chop the sage leaves 2 and add them to the bowl along with the yolk 3.
Add the cold water 4 and a pinch of salt, then quickly work with your hands 5 to form a smooth dough 6. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Meanwhile, peel the pears 7, trim them 8 and cut them into wedges 9, then remove the core.
Melt the butter in a large skillet 10, then place the pear wedges in the pan 11 and sauté over high heat for a few minutes 12. Let them cool slightly.
Meanwhile, in a bowl pour the whole egg, the yolk, the cream 13 and the milk 14. Season with salt and pepper and whisk 15.
Finally, slice the fontina 16. After the resting time, take the dough and roll it out with a rolling pin 17. Transfer the sheet to a tart pan and press it well into the base and up the sides 18, then trim the excess.
Prick the base with a fork 19, then arrange the pear wedges 20 and the fontina slices 21 inside.
Pour the egg and cream mixture 22 and bake in a preheated conventional oven at 356°F for about 40-45 minutes 23. When nicely golden, remove from the oven and let cool slightly before serving your pear, sage and fontina quiche 34!