Tuesday, March 30, 2010

Pear & Camembert Quiche

Pear and Camembert Quiche

I need your help. Yes you, sitting in front of the computer browsing through some blogs. Could you please tell me why it took almost 28 years before I discovered the joys of proper homemade quiche?

I've had quiche before. If you can call it that. The quiches I've grown used to have always been rather omelet-like and dry. Not a winner. So I went through life thinking that I just wasn't a quiche fan. Sure I would eat it if it was offered to me, but really enjoy it? Or even make it myself? Eh, I wasn't feeling it.

But. That all changed on the 21st of March 2010. For suddenly I was faced with not one, not two, but four (yes you read that right) different quiches. 

The event: The first (and hopefully annual) SA Foodbloggers Conference
The chef: Jenny Morris & her team
The meal: A jampacked buffet including four delicious quiches brimming with flavours from butternut to spinach and feta to cherry tomatoes. 

But one quiche stood out from the rest. One quiche changed everything. The caramelised pear and Camembert (or was it Brie? I can never tell the difference) one. It was soft and luscious and the flavour combination was simply outstanding. This was what quiche was supposed to taste like.

And why tamper with a masterpiece? Here, then, my rendition of the Quiche That Trumped All Other Quiches.
Pear & Camembert Quiche
Makes 8 slices

1 tbsp (15 ml) olive oil
2 tsp (10 ml) butter
2 large onions, thinly sliced
1 tbsp (15 ml) apple cider vinegar
1 1/2 tsp (7.5 ml) salt
400g shortcrust pastry (I used storebought, but you can make it at home)
2 smallish pears, cut into eighths
70g Camembert cheese, sliced
4 eggs
1 cup (250 ml) reduced-fat cream
1 tsp dried thyme (if using fresh you'll need about 1 tbsp)

1. Preheat oven to 180C.
2. Heat oil and butter in a large frying pan. Add the onions, vinegar and a pinch of salt, cover and allow to caramelise. This usually takes about 30 minutes. 
3. Meanwhile, place the pears in a separate saucepan with a little bit of water and cook, covered over low heat until soft.
4. Grease a round pastry tin, then line with a greased piece of wax paper, trimming the edges as needed. Press the dough into the pastry tin, covering the sides as well and removing extra dough where necessary.
5. Spread the caramelised onions onto the pastry and top with camembert. Arrange the cooked pear slices on top of the onions and cheese.
6. Whisk together eggs and cream, then add thyme and the remainder of the salt. Pour into pastry shell and bake for 40 minutes.

Note: If you prefer a slightly more oozy quiche, use 1 less egg and an extra 1/2 cup cream.

Nutritional info (per slice): Calories 365.0, Total fat 22.8 g, Saturated fat 10.5 g, Polyunsaturated fat 0.8 g, Monounsaturated fat 4.3 g, Cholesterol 128.2 mg, Sodium 410.7 mg, Potassium 190.6 mg, Total carbohydrate 31.5 g, Dietary fiber 1.5 g, Sugars 0.7 g, Protein 8.8 g


Forage on March 30, 2010 3:59 pm said...

oh glory. I abhor quiche. but ripe cheesiness and pear is another story! must try. thanks XX

Robyn on March 30, 2010 4:06 pm said...

Pear. And Camembert. In a quiche. How did I not know of this sooner??? Thank you... oh thank you!

Marisa on March 30, 2010 4:11 pm said...

Know what you mean - cheese & fruit will always win me over...

Marisa on March 30, 2010 4:17 pm said...

Glad to be of assistance Robyn! But we really need to thank the wonderful Jenny for dreaming this up.

Wendy T on March 30, 2010 5:17 pm said...

I love well made quiche and that looks divine Marisa! Love the picture! xxx

Jessica on March 30, 2010 5:25 pm said...

Hey, I was also at SAFBC, how does your version compare to the quiche served? I also instantly fell in love with Jenny's Pear and Camembert quiche!

Joanne on March 30, 2010 7:34 pm said...

A good quiche can be absolutely amazing! I really love quiches that veer outside of the norm. This is SO one of them. Looks beautiful.

Marisa on March 30, 2010 9:05 pm said...

Thanks for all the lovely comments guys!

Jessica - this quiche is firmer than the one Jenny served. I suspect her ratio of cream vs eggs was a bit different (more cream, less egg). Flavourwise it's pretty similar though.

Adele @ WillworkforBiltong on March 31, 2010 3:43 am said...

Hi Marisa. I'm going through a bit of a pear phase, and this looks fabulous. Will definitely remember this one.

nina on March 31, 2010 5:41 am said...

Marisa this is a work of art. Not only is the flavor combination divine, but your images rock. You are well on your way my friend!

elra on March 31, 2010 4:21 pm said...

What a perfect combination. Love them both, although never really put them together into my baking. Sounds wonderful and delicious.

Kathy on April 01, 2010 3:46 am said...

I love quiche very much! You know, aside from the fact it was a known breakfast dish, you can still have them even for lunch and dinner. And this is a unique quiche recipe I say, pears and cheese! hmmm Thank you for sharing your recipe!

Kevin on April 09, 2010 3:33 am said...

I really like the sound of a sweet and savoury quiche like this!

elrieta on April 12, 2010 7:36 pm said...

Jislaaaaaik!!! Dis 'n mooi foto!!!!!!!
(en dit klink lekker - njammie!)

...dis 'n mooi foto!!

Jeanne @ CookSister! on April 29, 2010 2:32 pm said...

Oh, a homemade quiche is a thing of real, trembly, eggy beauty, and SO easy!! You are right, the quiches at the SAFBC were particuarly divine - love these flavours!

Vanille on May 01, 2010 5:41 am said...

This is simply delicious ! I like so much pear with cheese...

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