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Pear, Sage and Fontina Quiche · GialloZafferano.com

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  Speaker 1: Pear, sage, and fontina quiche is a savory tart with
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  Speaker 1: a buttery sage shortcrust pastry, sweet sauteed pears, and rich
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  Speaker 1: melted fontina cheese. It has a delicate balance of sweet
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  Speaker 1: and savory flavors and works well for a light dinner, brunch,
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  Speaker 1: or as an appetizer. You obtain about six servings. Preparation
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  Speaker 1: time is about 30 minutes, plus 30 minutes resting time
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  Speaker 1: in the refrigerator for the dough. Cooking time is about
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  Speaker 1: 40 to 45 minutes in the oven, plus a few
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  Speaker 1: minutes to saute the pears. For the sage shortcrust pastry,
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  Speaker 1: you need 200 grams of type 00 flour, which is
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  Speaker 1: about 1.7 cups, 100 grams of cold butter, which is
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  Speaker 1: about 3.5 ounces, 30 grams of cold water, which is
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  Speaker 1: about 2 tablespoons, 1 egg yolk, 8 fresh sage leaves,
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  Speaker 1: 1 pinch of fine salt. For the filling, you need
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  Speaker 1: 500 grams of bosque pears to be cleaned, which is
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  Speaker 1: about 1.1 pounds, 250 grams of Fontina cheese, which is
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  Speaker 1: about 9 ounces. 100 grams of whole milk, which is
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  Speaker 1: about 3.5 ounces. 100 grams of fresh liquid cream, which
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  Speaker 1: is about 3.5 ounces. 1 whole egg. 1 egg yolk.
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  Speaker 1: 30 grams of butter, which is about 2 tablespoons. Fine
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  Speaker 1: salt as needed. Black pepper as needed. Start with the
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  Speaker 1: sage shortcrust pastry. Place the cold butter cut into cubes
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  Speaker 1: in a bowl. Add the flour. Finely chop the eight
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  Speaker 1: sage leaves and add them to the bowl. Add the
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  Speaker 1: egg yolk, the cold water, and a pinch of fine salt.
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  Speaker 1: Work the ingredients quickly with your hands until you obtain
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  Speaker 1: a smooth dough. Shape the dough into a ball, wrap
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  Speaker 1: it in plastic wrap, and place it in the refrigerator
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  Speaker 1: for 30 minutes to rest. While the dough rests, prepare
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  Speaker 1: the pears. Peel the Bosque pears. Trim the ends and
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  Speaker 1: cut the pears into wedges. Remove the cores from each wedge.
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  Speaker 1: In a large skillet, melt the 30 grams of butter
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  Speaker 1: over medium to high heat. Add the pear wedges to
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  Speaker 1: the hot skillet. Saute the pears over high heat for
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  Speaker 1: a few minutes until they are just tender and lightly colored.
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  Speaker 1: Turn off the heat and let the pears cool slightly
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  Speaker 1: in the pan. Prepare the egg and cream mixture. In
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  Speaker 1: a clean bowl, add the whole egg and the egg yolk.
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  Speaker 1: Pour in the fresh liquid cream. Add the whole milk.
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  Speaker 1: Season with fine salt and black pepper as needed. Whisk
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  Speaker 1: the mixture until the eggs, cream, and milk are well combined.
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  Speaker 1: Prepare the cheese. Slice the Fontina cheese into even slices
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  Speaker 1: that fit easily inside the tart shell. Now roll out
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  Speaker 1: the dough. After the 30 minutes of resting time, take
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  Speaker 1: the dough out of the refrigerator. Lightly flour your work
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  Speaker 1: surface if needed. Using a rolling pin, roll out the
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  Speaker 1: dough into a sheet large enough to line your tart pan.
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  Speaker 1: Carefully transfer the sheet of dough into the tart pan.
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  Speaker 1: Press the dough well onto the base and up the
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  Speaker 1: sides of the pan so it adheres evenly. Trim off
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  Speaker 1: any excess dough from the edges. Prick the base of
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  Speaker 1: the pastry with a fork, making small holes across the bottom.
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  Speaker 1: Assemble the quiche. Arrange the sauteed pear wedges evenly over
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  Speaker 1: the base of the pastry. Place the Fontina slices among
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  Speaker 1: and over the pears, distributing them well. Pour the egg, cream,
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  Speaker 1: and milk mixture evenly over the filling, making sure it
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  Speaker 1: reaches all parts of the tart. Bake the quiche. Preheat
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  Speaker 1: a conventional oven to 356 degrees Fahrenheit. When the oven
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  Speaker 1: reaches 356 degrees Fahrenheit, place the tart pan in the oven.
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  Speaker 1: Bake for about 40 to 45 minutes until the filling
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  Speaker 1: is set and the surface is nicely golden. When the
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  Speaker 1: quiche is golden and cooked, take it out of the oven.
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  Speaker 1: Let it cool slightly so the filling sets and the
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  Speaker 1: flavor settle. Then cut into slices and serve the pear,
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  Speaker 1: sage and fontina quiche warm or at room temperature.