Everyone loves a good quiche – a tasty filling inside a golden-brown crust, best enjoyed at room temperature. This particular quiche has a delicious combination of flavors, with sweet pears perfectly complementing tangy goat cheese that is also creamy, with a hint of onion and rosemary. Sweet pear flavor runs throughout the filling. Pear slices are placed on the bottom before adding the egg filling, and then more pear slices are added to the top for decoration Quiche is one of my favorite things to make ahead and store in the fridge for a quick lunch, and sometimes even breakfast. For this quiche, I tried several different herbs and finally settled on rosemary, as I found it to be the perfect choice of herb that truly complements all the other flavors. Of course, you are welcome to experiment with fresh thyme or any of your favorite herbs. Ripe pears work best, but you don’t want them too soft since they soften as the quiche bakes. Winter Bosc pears are simply perfect for baking and pair together to create a delicious flavor combination with goat cheese (or goat’s cheese for my U.K friends). Considering this perfect flavor pairing, it may just be why my Baked Pears with Goat Cheese, Honey & Pecans recipe is so popular
Egg to milk ratio for quiche
I find that a ratio of 3 large eggs to 1¼ cups (236ml) of milk (whole milk or half milk, half heavy cream for a richer filling) is perfect. This ratio may seem like there’s not enough egg, but rest assured, there is. If you’ve ever wondered why some quiches taste ‘too eggy,’ it’s because the ratio is off. Trust me on this; I tested it many times to get it just right!
Best quiche crust
A good shortcrust pastry (pie crust) is my go-to for all my savory and sweet pies. You can also use pre-made puff pastry dough.
Gluten-free quiche
For a gluten-free version, easily replace the regular pastry with my Gluten-Free Pastry. It’s just as delicious as the original (pictured below). If you’re preparing your own pastry, you can choose to make it by hand or use a food processor. Regardless of the method, it only takes a few minutes with just four ingredients, resulting in a buttery and flaky pastry with my tried-and-true recipe.
Blind baking a quiche crust
Similar to how I handle my pies, I prefer blind baking my crusts. This involves baking the crust (pastry base) without the filling to achieve partial cooking. It’s an effective method to prevent a soggy bottom, particularly when dealing with a moist filling.
Low carb/keto quiche
If you’re aiming for a low-carb or keto version, omit the crust. To compensate for the absence of the crust and add more volume, include 2 additional eggs and ½ cup (118ml) more milk in the filling. Note: Avoid using a removable bottom pan, as the egg mix may spill out. Stick with a regular pie pan.
Shrinking quiche dough
I have a hack for this quiche pastry because it can shrink around the edges when baked. Originally, I used to trim and make sure the pastry fit perfectly in the tart pan, then blind bake it for 10 minutes. I found that the pastry would shrink to below the pan and reduce the sides making it difficult to pour in the filling. I now trim the excess pastry after blind baking to avoid this.
Quiche baking tip
Before filling the pastry, place the quiche pan on a baking sheet or baking tray. This makes it easier to move the quiche into the oven without spilling the filling.
Leftover Pear and Goat Cheese Quiche
You can refrigerate in a well sealed container for 3 to 5 days. To freeze, I like to wrap individual slices in plastic wrap, defrost in the fridge and warm in the oven. Note: If you are using a deep tart pan, you may want to double the filling amount.
