Ingredients – serves 4

For the pastry case:

• 200 g plain flour
• 100 g butter, diced and chilled
• 1 egg yolk
• 3 tablespoons of water
• 1 teaspoon of milk

For the filling:

• 3 eggs
• 300 ml double cream
• 150 g soft goat cheese
• 50 g parmesan cheese, grated
• 100 g smoked streaky bacon, cubed
• a handful of pecan nuts, chopped
• 3 sprigs of rosemary, leaves picked and chopped
• salt
• ground black pepper

For the  topping:

• 2 small pears
• 10 pecan nuts
• 1 tablespoon of honey
• a few small rosemary sprigs

Method

Make the pastry case:

• Tip the flour and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour into the butter between your fingers until they form fine crumbs.
• Add the egg yolk and water, then whizz to a smooth dough. When not using a food processor: knead the egg yolk, water and buttery flour crumbs to form a smooth dough.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin.
• Line the tin with the rolled out pastry, trim the edges and prick the base all over with a fork.
• Use the pastry trimmings to cut out a pear shape and some small leaves, then brush with the milk.
• Place the lined tin and cut out shapes onto a baking tray and chill in the fridge for 20 minutes.
• Heat the oven to 200C/fan 180C/gas 6.
• Bake the pastry case for 25 minutes, remove from the oven and leave to cool for 5 minutes.

Make the filling:

• Put the eggs, double cream, goat cheese and parmesan cheese in a bowl.
• Mix well until combined, then stir in the smoked streaky bacon cubes, chopped pecan nuts and rosemary, season with salt and black pepper.
• Pour the mixture into the baked pastry case.

Make the topping:

• Core and quarter the pears and place the slices in a circle on the mixture in the pastry case.
• Drizzle with the honey and arrange the pecan nuts on top.
• Put the quiche in the oven and bake for another 35 minutes until the filling is set.
• Remove from the oven, leave to cool for a few minutes, then carefully lift the quiche from the tin.
• Decorate with the cut out pastry shapes and small rosemary sprigs and serve.