There are few things as underrated as a good quiche. It’s so easy to make and one of the best options for a light lunch or a tea table during Spring time.
I love the combination of pears, blue cheese, rocket and pecan nuts in a salad. I’ve decided to combine the quiche and the salad to create a fresh and vibrant meal-in-one. A festive salad on top of a beautiful quiche – what could be better than this?
Goats cheese also works very well in this combination, so use whatever you prefer.
Ingredients:
- 4-6 sheets filo pastry
- 100 ml butter, melted
- 4 eggs
- 250 ml full cream milk
- salt & pepper
- 1 small pear, coarsely grated (no seeds)
- 125 g blue cheese
- a bunch of rocket leaves (toss in a drizzle of olive oil and a squirt of lemon juice)
- a handful of pecan nuts, toasted in a dry pan
- 1 small pear, thinly sliced
Method:
- Pre-heat oven to 220 C.
- Lay the pastry sheets out on a flat surface, then use a pastry brush to cover them with melted butter. Place the sheets on top of each other inside a greased loose bottom tart tin (about 23 cm). Trim the edges if you prefer, or leave them hanging over the edge. Place the lined tart tin inside a bigger rectangular baking tray.
- Beat the eggs & milk and season with salt & pepper. Pour the mixture into the lined tart tin, then add the grated pear and crumbled blue cheese (save about 1/3 of the cheese for later). Bake for 30 minutes or until golden and the middle just set.
- Remove from the oven and cool for 15 minutes. Top with rocket leaves, the rest of the blue cheese, the pecan nuts and some sliced pear.
Credits:
This post was originally written for The Pretty Blog.
Recipe, text & food preparation: Ilse van der Merwe
Assistant: Elsebé Cronjé
Photography: Tasha Seccombe
Venue for shoot: the demo KITCHEN
