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Caramelized Pear and Gorgonzola Quiche

[heart_this] · Nov 10, 2010 · 70 Comments

Caramelized Pear and Gorgonzola Quiche

Although I have been enjoying the pumpkins and winter squash a lot lately, I was ready for a bit of a change and that got me to thinking about other fall produce that I enjoy. Pears are one that I have regularly but I rarely seem to use them in recipes and now was the perfect opportunity to do so! I still needed something for breakfasts for the week and that reminded me of the pear and gorgonzola omelette that I had enjoyed so much last year and I recalled thinking that it would also be nice in quiche form at the time. I simply could not resist the idea of using one of my favourite flavour combinations, pear and gorgonzola, so I had my breakfast idea, a pear and gorgonzola quiche.
I figured it would not be all that fun to be biting into your light and fluffy quiche only to hit a rock hard piece of pear so I wanted to cook the pear a bit before putting it into the quiche. There are a few ways to do this and although poaching the pears crossed my mind I went with a simpler solution and I just sauteed the pear in some butter and brown sugar until tender. The sweetness added by caramelizing the pears like this goes surprisingly well with the pear and tangly gorgonzola combo in eggs. Next up, I wanted something salty to balance things out and diced pancetta sounded like they would do the trick nicely. I also wanted to work a nut into the quiche somehow but I did not like the sound of biting into nuts in a quiche so I decided to replace some of the flour in my my all butter crust with ground walnuts.

Caramelized Pear and Gorgonzola Quiche
The caramelized pear and gorgonzola quiche turned out amazingly well! The pear and gorgonzola flavour combo proved once again why it is a classic and it worked really well in a quiche. Caramelizing the pears first added a nice hint of sweetness that was balanced by the salty pancetta. Most of all, I really enjoyed the way that the ground walnuts worked in the butter pastry crust and I will definitely have to remember to try adding nuts to future pie crusts like this.

Caramelized Pear and Gorgonzola Quiche

Caramelized Pear and Gorgonzola Quiche

Caramelized Pear and Gorgonzola Quiche

Cook Time: 1 hour Total Time: 1 hour Servings: 6
ingredients
  • 1/4 cup pancetta or bacon, diced
  • 1 large shallot, diced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 pears, cored and sliced into bite sized pieces
  • 4 eggs, lightly beaten
  • 1 cup half and half
  • 1/2 teaspoon thyme
  • 1/2 cup gorgonzola or other blue cheese, crumbled
  • 1 pre-baked walnut butter pie crust (see below)
directions
  1. Cook the pancetta and shallot in a pan.
  2. Add the butter and let it melt.
  3. Add the sugar and cook until bubbly, about 3 minutes.
  4. Add the pear and saute until tender, about 3-5 minutes.
  5. Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.
  6. Bake in a preheated 375F/190C oven until golden brown on top and set in the center, about 25-45 minutes.
Walnut Butter Pie Crust (Pâte Brisée)

Walnut Butter Pie Crust (Pâte Brisée)

Prep Time: 1 hour 20 minutes Cook Time: 25 minutes Total Time: 1 hour 45 minutes Servings: 1
ingredients
  • 1 cup all-purpose flour
  • 1/4 cup ground walnuts (toasted before ground)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
  • 4-5 tablespoons water (cold)
directions
  1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
  2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
  3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
  4. Place the dough on a clean surface and shape it into a disc.
  5. Wrap the dough in plastic and refrigerate for at least an hour.
  6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
  7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
  8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
  9. Bake in a preheated 350F/180C oven for 15 minutes.
  10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
  11. Bake until a light golden brown, about 10 minutes.
Use in:
Pear and Gorgonzola Tart

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Reader Interactions

Comments

  1. Catherine says

    November 11, 2010 at 12:45 am

    Looks fabulous as usual Kevin!

    I love the versatility of quiche :o)

    Reply
  2. NWMom says

    November 11, 2010 at 1:00 am

    Inspirational, as are your pictures!

    Reply
  3. Lyndsey says

    November 11, 2010 at 1:30 am

    This is an elegant stunning quiche! It says fall, and looks so good!

    Reply
  4. Kathy - Panini Happy says

    November 11, 2010 at 2:05 am

    Wow, fruit in a quiche! I would *really* love to taste this, the combination sounds so interesting. It looks just beautiful!

    Reply
  5. stephen says

    November 11, 2010 at 2:07 am

    mouthwatering over here. .Although I have never tasted this one, I'd love to try making them. They look wonderful:)

    Reply
  6. Carole says

    November 11, 2010 at 2:36 am

    Did the gorgonzola overwhelm the delicate taste of the pear?

    Reply
  7. Claudia says

    November 11, 2010 at 3:00 am

    I love that you cooked the pear a bit first. I have had too many unhappy surprises with pears that turned out to be not quite ripe. That said, you are making me rethink my efforts to lose the blogger pounds I have gained because I want the quiche.

    Reply
  8. All Our Fingers in the Pie says

    November 11, 2010 at 3:05 am

    You have such interesting recipes. Don't know if I posted, but checked out your appetizers and got several great ideas.

    Reply
  9. Les rêves d'une boulangère (Brittany) says

    November 11, 2010 at 3:35 am

    The colours of the combined ingredients are tantalizing. Your recipes keep getting better and better my friend!

    Reply
  10. Nina Timm says

    November 11, 2010 at 3:54 am

    A good quiche gets my vote any day, Gorgonzola and pears area perfect combination…..this is pretty much a perfect quiche then!!

    Reply
  11. Faith Arlen says

    November 11, 2010 at 5:32 am

    This looks absolutely divine!

    Reply
  12. Faith Arlen says

    November 11, 2010 at 5:34 am

    This looks absolutely divine! At the restaurant I worked at, owned by Chef Daniel Lindley, we served a pear, gorgonzola, and prosciutto pizza sprinkled with a little fresh arugula… YUM!

    So I can only imagine how outstanding this must be!

    Reply
  13. sweetmaremma says

    November 11, 2010 at 6:11 am

    i like this quiche!

    Reply
  14. Distilled says

    November 11, 2010 at 6:15 am

    Forgive my ignorance, but what do you mean by "half and half"?

    Reply
  15. Anh says

    November 11, 2010 at 6:16 am

    I love this combination! And lovely photos, too.

    Reply
  16. Rosa's Yummy Yums says

    November 11, 2010 at 6:29 am

    A terrific combo and quiche!

    Cheers,

    Rosa

    Reply
  17. ♥peachkins♥ says

    November 11, 2010 at 7:24 am

    That is a beautiful quiche…

    Reply
  18. Edith says

    November 11, 2010 at 7:34 am

    Mmm sounds great! 🙂
    Beautiful pics too!

    Reply
  19. manu says

    November 11, 2010 at 9:17 am

    So delicious! I love pear and gorgonzola together . . .

    Reply
  20. Anonymous says

    November 11, 2010 at 10:26 am

    Superb looking quiche – it looks like what my husband and I would call a taste-explosion. Super yummy.
    🙂 Mandy

    Reply
  21. Joanne says

    November 11, 2010 at 11:20 am

    This sounds like a quiche worth craving! And those are not easy to come by.

    Reply
  22. Kevin says

    November 11, 2010 at 12:41 pm

    Carole: The pear and gorgonzola combo works well with the sweetness of the pears balancing the tang of the gorgonzola. If you are not the biggest fan of blue cheeses you can easily cut back on the amount of the gorgonzola.

    Reply
  23. Kevin says

    November 11, 2010 at 12:46 pm

    Distilled: Half and half is supposed to be a mix of cream and milk. It has about 10% fat vs the 35% of cream. I have made quiches with cream, half and half and even milk and they all work well. I guess it just depends on how decadent you want to be. 🙂

    Reply
  24. Anonymous says

    November 11, 2010 at 1:15 pm

    This. Looks. Incredible.

    Reply
  25. Giuli says

    November 11, 2010 at 1:52 pm

    Kevin, I skipped lunch today … after reading your recipe I'm hungry.
    Delicious!!! :O

    Reply
  26. marla {family fresh cooking} says

    November 11, 2010 at 2:23 pm

    This sweet/savory quiche looks like an amazing addition to any holiday table!

    Reply
  27. the blissful baker says

    November 11, 2010 at 2:57 pm

    wow, what creative ingredients for a quiche! looks delicious!

    Reply
  28. Distilled says

    November 11, 2010 at 3:03 pm

    Ta Kevin, thanks for the info – might have to try this out over the next week or so!

    Reply
  29. Linka says

    November 11, 2010 at 3:20 pm

    This looks AMAZING!!!

    Reply
  30. Rachel says

    November 11, 2010 at 3:53 pm

    Yum! Cheese and pear is one of my absolute favorite combinations. Sounds like a delicious crust too.

    Reply
  31. €llY says

    November 11, 2010 at 4:00 pm

    Hi, I'm an italian foodblogger with passion for baking. I do not really love to eat pears with cheese, even if it's common in some areas in Italy.

    Anyway your blog is full of interesting recipes!

    Ciao ciao
    Elly

    Reply
  32. €llY says

    November 11, 2010 at 4:02 pm

    By the way, I have a question: do you buy italian gorgonzola?

    Reply
  33. CHARMAINE says

    November 11, 2010 at 6:47 pm

    I have questions:

    1. What is the green stuff in the photo of the quiche…I don't see anything green in the recipe?

    2. I am not a fan of blue cheeses. What cheese do you think I could use instead?

    Reply
  34. RamblingTart says

    November 11, 2010 at 7:12 pm

    WOW!!! I adore this idea, Kevin. 🙂 I've been plotting pear-inspired things all week and this is just fantastic. 🙂

    Reply
  35. Georgia says

    November 11, 2010 at 7:39 pm

    Wow! This looks amazing!!! Pear and gorgonzola sound like a great combo.

    Reply
  36. Lyndsay says

    November 11, 2010 at 9:56 pm

    You are keeping me busy with recipes I have to try. I love food that combines fruit and cheese. Am making your tart this weekend as a trial run – I plan to serve it New Years Eve.

    Reply
  37. Amy (Sing For Your Supper) says

    November 11, 2010 at 11:07 pm

    This is absolutely gorgeous!

    Reply
  38. Kevin says

    November 11, 2010 at 11:15 pm

    CHARMAINE: 1. That is just a bit of chopped parsley that I added for some colour in the photo. 2. A goat cheese or a strong cheddar should also work well in this quiche.

    Reply
  39. Vanessa says

    November 11, 2010 at 11:22 pm

    Wow looks fabulous! I think I just might have to make this for brunch this weekend for my friends!

    Reply
  40. We Are Not Martha says

    November 12, 2010 at 3:29 am

    Oh, this has definitely been bookmarked! I am crazy about quiche, but I've never made a caramelized pear one. Best idea ever! 🙂

    SUes

    Reply
  41. Kevin says

    November 12, 2010 at 12:49 pm

    Elly: I try to get Italian gorgonzola whenever I can.

    Reply
  42. €llY says

    November 12, 2010 at 1:32 pm

    Wow, I think it is not easy to find real italian gorgonzola. I love it, I often have it with nuts.

    Reply
  43. Pam says

    November 12, 2010 at 6:27 pm

    First time commenter – long time lerker.
    I love the idea of Gorgonzola in a quiche – which I happen to be famous for making. I can't wait to try this!

    Reply
  44. The Cooking Photographer says

    November 12, 2010 at 11:51 pm

    Brilliant Kevin. Love this idea.

    Reply
  45. Anonymous says

    November 13, 2010 at 12:11 am

    Simply amazing!

    Reply
  46. Chris says

    November 13, 2010 at 2:53 pm

    Normally, I'd say pear and gorgonzola???? Ick!!!!

    But I made SippitySup's baked pear and gorgonzola salad a few weeks ago and WOW! What a great flavor combo.

    Reply
  47. Dani Spies says

    November 13, 2010 at 3:34 pm

    Looks beautiful and sounds delicious!

    Reply
  48. anniebakes says

    November 13, 2010 at 7:39 pm

    this look simply breathtaking!

    anne
    http://www.anniebakes.net

    Reply
  49. Tutor Chef says

    November 15, 2010 at 11:00 pm

    Your blog posts are always so professional and beautiful looking. Love reading, keep up the good work!

    Megan(tutorchef)

    Reply
  50. Maria says

    November 15, 2010 at 11:50 pm

    Oh, my! This looks amazing. I wish I could have a large slice for dinner.

    Reply
  51. Anonymous says

    December 28, 2010 at 11:41 am

    Hi Kevin, this looks great, I think I'm going to try to make it this week. One quick question: what size baking tin do you use for these amounts? Cheers, Samuel

    Reply
  52. Kevin says

    December 30, 2010 at 1:05 am

    Anonymous: I used a 9 inch diameter spring form pan.

    Reply
  53. TheKitchenPrincess says

    January 4, 2011 at 4:38 am

    thanks so much, i used this as inspiration, to make a pasta dish. check out my recipe and pictures: http://twasadreamm.blogspot.com/
    this pairing is SO good!! and i love your blog 🙂

    Reply
  54. Anonymous says

    January 9, 2011 at 8:39 am

    This quiche looks and sounds incredible- I'm having a slew of guests over next weekend for brunch and would love to make it. How would you suggest doing so ahead of time, making use of my freezer in the meanwhile?
    Thanks!

    Reply
  55. Anonymous says

    January 10, 2011 at 8:41 pm

    I want to make this for a brunch I'm hosting with a rather large guest list. I want to get a jumpstart and make it the night before – when in the process should I freeze it, and how should I reheat it?
    Thanks, looks great!

    Reply
  56. Katie Brown Workshop says

    January 11, 2011 at 2:56 pm

    What a yummy combo! Must try…

    Reply
  57. Kevin says

    January 13, 2011 at 11:51 am

    Anonymous: I have not tried freezing a quiche before but I have heard that you can freeze them either before or after baking. I would suggest freezing it in the pan just before baking and then either thawing it in the fridge or putting it in the oven frozen and allowing for an extra 10-20 minutes of baking time.

    Reply
  58. Sonia - L'Exquisit says

    March 16, 2011 at 1:54 pm

    Kevin, I just cook the quiche …. and this is absolutely delicious! thanks for the recipe!

    Reply
  59. Fabfi in oz says

    June 19, 2012 at 10:01 am

    Hey kevin! Are you married? If not I think we are a match made in heaven …… As long as you are prepared to live in the best place on earth. It's about the food, it's about the weather, it's about the scenery but most of all it's about the passion and food…. Come and live in Australia and we could have sooo much fun together!!

    Reply
  60. Anonymous says

    August 14, 2012 at 12:08 am

    i want to make this but what is '1 cup half and half' in the ingredients sposed to be??

    Reply
  61. Kevin says

    August 16, 2012 at 10:18 am

    Anonymous: Half and half is a milk and cream mixture that generally comes with around 10% milk fat. You can replace it with your own mixture of cream and milk or with all milk or all cream.

    Reply
  62. Carlo says

    September 25, 2012 at 12:02 pm

    If this recipe doesn't sound and look good, I don't know what does! You showcase the BEST recipes on your site, which is why I'm back — yet, again.

    Great post. Thank you… I can't wait to make it. Having people over and I'm sure they're going to LOVE it!

    Reply
  63. JulesBeebe says

    October 14, 2012 at 8:18 pm

    Walnuts in a Pate Brisee? Quiche in a spring-form? Brilliant and inspired! This was so, so good and I'll definitely make it again and again and again. Had to use tempeh bacon in place of panchetta but it was really good none the less!

    Reply
  64. Emily says

    November 5, 2012 at 4:54 am

    Made this for dinner tonight. Love the sweet, salty ingredients and the unique combo of flavors. My crust shrunk a bit, so I baked leftover filling mixture in a ramekin and had an extra crustless quiche 🙂 Thanks for the great recipe.

    Reply
  65. Anonymous says

    February 4, 2014 at 5:27 pm

    I made this quiche for my daughter's bridal shower brunch. It was one of the most delicious quiche recipes EVER. The sweet/savory flavors were perfect. Thank you for the recipe!

    Reply
  66. Anonymous says

    January 24, 2015 at 2:55 pm

    I have made this recipe into small appetizer tarts and they are delicious.

    Reply
  67. Anonymous says

    October 20, 2017 at 1:48 am

    This is a must try quiche. Just right for the autumn weather.

    Reply
  68. Whitney says

    October 10, 2018 at 9:57 pm

    Can u make this the night before and cook it in the morning? WIThout crust?

    Reply
    • kevin says

      October 12, 2018 at 10:04 am

      Yes, you can! Enjoy!

      Reply
  69. Jackie says

    September 29, 2019 at 6:44 pm

    Kevin!
    Once again, you have outdone yourself!
    Good job.
    I will be trying,
    Jackie

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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