Pears Gorgonzola Quiche

For the pear gorgonzola quiche, first prepare the dough. To do this, knead flour, butter, yolks and salt into a dough. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preheat the oven to 180 °C.

Cut the bacon into cubes, peel and finely chop the onion and garlic. Fry together in a pan with a little butter and set aside. Cut Gorgonzola into thin slices. Peel the pears, cut into quarters, remove the core and slice the fruit. Immediately mix with 2 tablespoons lemon juice.

For the glaze, mix sour cream and eggs and season with salt, pepper and rosemary.

After resting, remove the dough from the foil, roll it out thinly with a little flour and place it in a quiche dish (Ø 28 cm).

Cover the dough base with the bacon, onion and garlic mixture, arrange the pears and Gorgonzola on top in a fan shape and then carefully empty the glaze over the quiche.

Bake the pear and gorgonzola quiche on the middle rack for about 45 minutes.

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