This Vegetarian Pear Walnut Oregon Blue Cheese Quiche has a pear-onion jam layer topped with sautéed pears, toasted walnuts, and Blue Cheese.
I love quiche for entertaining.
It’s incredibly versatile and you can quickly throw one together.
And almost everyone eats them.
I often create quiches based on leftovers or randoms in the fridge.
It’s how Fried Rice Quiche came about.
How BBQ Pulled Pork Quiche happened as well.
One day when I had too many pears, blue cheese, and walnuts leftover after a salad I made I decided to throw it in a quiche.
This Vegetarian Pear Walnut Oregon Blue Cheese Quiche ended up being a huge hit.
Rogue Creamery Oregon Blue Cheese was used in this recipe.
You may not be able to find it so use your favorite blue cheese.
I discovered this blue cheese when I was visiting Harry and David years ago and have loved it ever since.
If you are a fan of pear and blue cheese I highly suggest giving this a try.
It’s a surprise hit.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Vegetarian Dinner Recipes?
- Pie crust for one 9-inch pie(use a recipe of your own or buy store bought)
- 3 large eggs
- 2 large egg yolks
- 1 1/2 cups cream
- 1/4 tsp. salt
- Pinch freshly grated nutmeg
- 1/2 cup crumbled Oregon Blue Cheese
- 1/2 cup walnuts, toasted
- 1 pear, diced
- 1 tsp. unsalted butter
- 1/4 cup Pear-Onion Jam (recipe here)
- Preheat the oven to 375 degrees F.
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake until the crust is set, 12 to 14 minutes.
- Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
- Remove from the oven and cool on a wire rack.
- Leave the oven on.
- Spread the Pear-Onion Jam evenly on to the bottom of the pie crust.
- In a medium skillet, cook the pear in 1 tsp. unsalted butter until soft and starting to brown, about 5 minutes.
- Arrange the pears evenly over the pear-onion jam.
- Then add the walnuts and blue cheese.
- In a large bowl, beat the eggs, yolks, and cream.
- Whisk until fully combined.
- Add the salt and nutmeg and whisk to combine.
- Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes