Friday, May 20, 2016

Ham, Blue Cheese and Pear Quiche

Cook The Book Fridays, a group of foodie bloggers, is currently cooking from David Lebovitz's cookbook, My Paris Kitchen. This week's assignment is Ham, Blue Cheese and Pear Quiche, and it is extra special this week, because CtBF is participating in Food Revolution Day. As everyone knows, Food Revolution is created by Jamie Oliver.  A food movement which aims to inspire people to learn about food and how to cook good, honest and affordable food.

This week, CtBF has selected this quiche recipe, as Mardi Michels, who is the Food Revolution Ambassador for Canada, says, " we're all going to be cooking the dish we've deemed a "must know" starter French recipe - QUICHE!".  


Ham, Blue Cheese and Pear Quiche for Food Revolution Day at CtBF.


We love quiche and I've made them many times, but have never made the pastry with a mixture of flour and cornmeal before. I've always use a tart pan to bake quiche, in this recipe, DL has indicated to use a springform pan instead, so I figured that the filling for this quiche must be quite thick compared to others that I've made, especially so when I've read that the dough is to be pressed halfway up the sides of a springform pan.  The springform pan that I've used is 9" diameter, and I did not wrap the pan with aluminium foil around the outside, since it is going to be placed on a rimmed baking sheet before baking. The dough breaks in some places when I transferred the rolled dough into the pan, but the tears are easily patched up by using some of the dough pinched from the sides to cover the tears.

I've made a few changes to the amount of ingredients used, as folllows :
For the crust : use 1/4 tsp of salt instead of 1/2 tsp. The pastry needed less than 1 egg for it to come together. I beat the egg lightly in a small bowl and added a tablespoon at a time until the dough comes together. There's about slightly more than a tablespoon of the egg left.
For the filling : 1 cup heavy cream instead of 1-1/2 cups, 5 ounces cream cheese instead of 8 ounces, 100gm crumbled blue cheese instead of 150gm, 4 large eggs only and did not include the extra 2 egg yolks.
Use fresh oregano leaves from my garden pot, and bake the quiche for 70 minutes. 



The amount of filling fills the pan exactly to the level of the dough top. I sprinkled some black pepper over before baking. 



I was afraid that the taste of the blue cheese might be too strong. But the taste kinda mellows out during baking, mixed with all the other flavours in the filling. The pear makes an interesting addition, with a nice light crunch, and would not have guessed that there's pears in the quiche. With cream cheese and heavy cream in the filling, this is one very rich quiche. And very, very filling! Nice quiche, but not our favourite. As for the cornmeal crust, I like it.  Tender, flaky, and buttery. 

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Stop by Cook The Book Fridays to see everyone's take on this quiche.



18 comments:

  1. This would make a terrific dinner with a generous portion of seasonal salad aside!

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  2. Hello ! But that divine specialties !!!! Wonderful and yummy !!! Yum Yum !! Kiss , Good week-end Mirta

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  3. Blue cheese is not for everyone. I agree that this is one rich, big flavor quiche. Adding fresh oregano is a nice touch.

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  4. I have made note of your changes which sound good. Less calories, for sure. This is one rich, caloric baby, right? Many didn't like the crust with the corn meal. I did. It worked well for me. This was a delicious quiche. Since I'm not a fan and haven't made many quiches, this will now be my favorite. Great for a brunch or luncheon with a green leafy salad. Your quiche looks yummy also.

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  5. Your quiche looks beautiful. This was a really good recipe and was enjoyed by everyone. I loved the flavor of the cornmeal in the crust. And the pear was a lovely addition.

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  6. I used fresh herbs from my garden too -- tarragon for me. This was rich, but delicious! Happy Food Revolution Day!

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  7. Yes, I agree. Super rich and the cornmeal makes a nice quiche crust

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  8. Your quiche looks wonderful, and thanks for sharing your ideas. I wasn't in the cornmeal court, but then again, I might have used some that was too coarse.

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  9. Your quiche looks great. I found the blue cheese mellowed out beautifully against the pear and ham - so good! I enjoyed this crust, too.

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  10. Your quiche turned out beautifully. I like your adaptations!

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  11. I was surprised with how much I like the cornmeal crust. I don'the care for blue cheese toon much either so I subbed it out, but it is nice to know it mellowed in the baking.

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  12. Looks amazing, Joyce! And, yeah, I agree that it was really rich and the crust was nice! This is definitely not a quiche I'll be making all the time as I don't typically have the heavier ingredients on hand, but it's nice to know that it creates such a great quiche texture!

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  13. Joyce, I love quiche! This one is rather unusual with addition of pear. I'm afraid I don't like blue cheese. It is very scary for me LOL!

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  14. Looks beautiful!! I like what you did with the changes - agree that it can stand a bit of lightening up!

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  15. Looks nice. I havent introduced blue cheese to my boys not sure if they would like it. Maybe if hidden in a quiche like this might work

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  16. Love the black pepper on top- I was wondering what that was. Your quiche looks great

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  17. Your quiche looks great. I like the changes that you made. It does seem to be quite a rich meal!

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  18. Love the black pepper on top! Lovely quiche you made there! I skipped the extra two yolks (followed your tip) too. I added a bit of chopped tarragon from my garden to the larger quiche I made, the smaller one had parsley only, no ham and with cheddar! Both delish!

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