Goat cheese, pear & pecan quiche

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


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.

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