Toasted Hazelnuts & Pear Blue Cheese Quiche
Oregon is known best for hazelnuts and pears as well as wine. This combination of cheeses with nuts and fruit is a bright and delicious brunch dish.
Make This Recipe
Ingredients
- 2 medium firm pears pared and ½ inch diced
- ¼ cup Pinot Gris wine
- 4 ounces cream cheese softened
- ½ cup crumbled blue cheese
- 4 Egglands Best eggs (large)
- ½ cup heavy cream
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon white ground pepper
- ½ cup toasted chopped hazelnuts
- 2 Tablespoons orange zest
- 1 Tablespoon lemon zest
Preparation
Preheat oven to 350 degrees F.
Spray a 9 inch pie pan with non-stick cooking spray.
In a medium sauté pan combine pears and wine over med-high heat. Bring to a simmer and cook for 1 – 2 minutes until pears are poached and moisture is reduced by half.
Put pears in prepared pie pan.
In food processor, combine cream cheese, blue cheese, eggs, cream, milk, salt and pepper.
Process for 30-40 seconds until smooth and combined.
Add hazelnuts, orange and lemon zest and pulse 2 or 3 times until folded into custard.
Pour custard over pears in pie pan.
Bake 45 minutes or until knife inserted in center comes out clean.
Cool on rack for 10 minutes. Cut into 6 wedges.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 329 |
| Fat | 26.5 g |
| Saturated Fat | 12 g |
| Cholesterol | 176 mg |
| Sodium | 288.5 mg |
| Carbohydrates | 12.5 g |
| Dietary Fiber | 2.5 g |
| Protein | 11.5 g |