Quick Quiche Stilton, Pear and Nuts

Quick Quiche

Serving Suggestion
Serving Suggestion | Source

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4.9 stars from 9 ratings of This Quick Quiche

Quick Quiche Inspiration

You know how it is sometimes. You look in the fridge and see that block of Stilton cheese that looked like a good idea at the deli.

You may have no idea what to do with blue cheese, and the thought of eating it straight, is quite daunting. Recipes for blue cheese do not even compute in your mind.

Then you look in the cupboard and see, a couple of forlorn looking half bags of walnuts and pistachios, that were left over from a previous recipe.

They want to be used up and freed from the darkness of the cupboard. Suddenly your eye catches a few pears looking a little lonely in the fruit bowl.

Abandoned by all.

Served Warm or Cold it's Delicious

Source

Creating a Niche for these Four Ingredients

The stinky Stilton, poor pears and knobbly nuts, all cry out to be released.

You may well have had walnuts in a salad. Or maybe even in a cake of loaf. But how about a quick quiche? Among all the recipes for blue cheese, this one is a winner.

It seems like the combination from hell. Stilton, Pear, Walnuts and Pistachios even Google hates it. It's almost a Google-whack, it is so search unfriendly.

You may search in vain, trying to find a recipe that includes all these leftovers, and realise that there are none.

So by complete accident we found a niche, that was completely empty, and we had just the recipes for blue cheese, cooking pistachios and walnuts and pears.

Inspiration comes from many places, this recipe came about from some leftovers from a previous recipe, for a banana and walnut loaf bread.

We made some shortcrust pastry, added a few nuts and some spare pears, that no-one was even attempting to eat.

A Flash of Inspiration

The Hairy Bikers (Two TV Chefs) on BBC TV, had made these little tartlets and they looked really interesting.

We thought why not adapt that idea, with different ingredients and do it on a much larger scale. So in other words we ended up with something totally different.

We must however give credit to the Hairy Bikers, for setting us off thinking in this direction.

When you allow yourself to follow along these other pathways. It is surprising what you can discover. I think we may have created a brand new dish.

A quick quiche using 4 ingredients that rarely would be combined together in a main dish.

Stilton and pear is a common combination for dessert but not baked with nuts and a creamy filling and served as a main meal, that's for sure.

We discovered that when the stilton cheese is baked, it loses it's pungency and strength and becomes quite mild.

We made it, and to our complete surprise and delight. It tasted great and was gone in no time flat. Which in our world is the acid test of any recipe.

We call it 'plate time'. In other words, how long doe's it stay on the plate? The faster it disappears the more successful the recipe.

Cooking Time includes 30 minutes Resting the Pastry

  • Prep time: 15 min
  • Cook time: 1 hour
  • Ready in: 1 hour 15 min
  • Yields: Eight good sized portions

Ingredients for the Shortcrust Pastry

  • 300g/10½oz plain flour, plus extra for rolling
  • 175g/6oz butter
  • 1 Egg, beaten
  • Ingredients For The Filling See Below
  • Knob of Butter, for frying the pears
  • 1 tsp olive oil
  • 3 medium conference pears, peeled
  • 3 eggs, beaten
  • 300ml/½ pint pint crème fraîche
  • 100ml 1/3 pint single cream
  • 3 sage leaves, finely shredded (optional)
  • 150g/5½oz stilton, Rind removed. Broken into small pieces
  • 40g/1½oz walnuts, broken into small pieces
  • 40g/1½oz pistachios, broken into small pieces

The Method

  1. Combine the flour and butter into a bowl, and rub together to make a crumble breadcrumb type mixture.
  2. Add the egg, and mix together until it combines into a dough like consistency. This can also be done in a food blender.
  3. NB. We had to add another egg in order for the mix to bind together. The eggs were rather small though.

Preparing the Pastry

Ceramic Pie Weights for Blind Baking

Quick Quiche Poll

Is this the weirdest quick quiche you have ever seen

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Preparation Method

The Pastry

For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Take the dough and knead it slightly into a round ball shape, wrap in cling film and put in the fridge for 30 minutes to rest.

On a lightly floured rolling board or worktop. Roll out the pastry to a large square shape and place in a greaseproof paper lined baking tray. Cut around the edges to trim off the overhanging pastry. Using a fork prick the pastry to allow air circulation as this will stop it from rising when cooking. Pour in enough baking beads to cover the whole surface of the pastry. Save any excess pastry for another smaller quiche or other recipe.

Preheat the oven

Preheat the oven to 200C/400F/Gas 6. Bake for 20 minutes, then remove the baking beads and greaseproof paper and place back in the over for another 10 minutes at 170C/325F/Gas 3.or until the pastry turns a light brown colour. Cookers vary so keep an eye on it occasionally. Fan assisted ovens will be faster.

Fry the Pears

Add the butter and oil to a large non-stick frying pan. Fry the pear slices for 1-2 minutes until lightly browned all over. Place pear slices on kitchen paper towel to soak up excess juices.

Making the Creamy Filling

Combine the eggs, cream, and crème fraîche, beat until smooth. Add salt ground black pepper to taste.

Break up and crumble the Stilton into the cooked pastry lined, baking tray. Add in the lightly browned slices of pear and sprinkle over with the blitzed walnut and pistachio pieces. Carefully pour over the egg and cream mixture, making sure to fill in between the all gaps in the quiche. Give the baking tin a little shake, to make sure the mixture fills every space between the nuts and stilton and pears.

Bake for 25-30 minutes or until the filling is just set. Remove the quiche from the oven and leave to stand for 15 minutes. Carefully remove from the baking tray and leave to cool completely on a wire rack.

Blind Bake the Pastry Case using Ceramic Baking Weights

Click thumbnail to view full-size
Line baking dish with the pastryTrim off excess Prick with a fork to allow air circulationOverlay pastry with grease-proof paperFill pastry case with baking beadsBake for 20 minutes then remove beads and cook for a further 10 minutes to dry out the base. It should look like this.
Line baking dish with the pastry
Line baking dish with the pastry | Source
Trim off excess
Trim off excess | Source
Prick with a fork to allow air circulation
Prick with a fork to allow air circulation | Source
Overlay pastry with grease-proof paper
Overlay pastry with grease-proof paper | Source
Fill pastry case with baking beads
Fill pastry case with baking beads | Source
Bake for 20 minutes then remove beads and cook for a further 10 minutes to dry out the base. It should look like this.
Bake for 20 minutes then remove beads and cook for a further 10 minutes to dry out the base. It should look like this. | Source

Preparing and Cooking the Pears

Click thumbnail to view full-size
Peel and core the pearsadd the butter and olive oil to a large frying panFry the pears until goldenDrain on some kitchen paper towels
Peel and core the pears
Peel and core the pears | Source
Source
add the butter and olive oil to a large frying pan
add the butter and olive oil to a large frying pan | Source
Fry the pears until golden
Fry the pears until golden | Source
Drain on some kitchen paper towels
Drain on some kitchen paper towels | Source

Add Ingredients to the Pastry Case

Click thumbnail to view full-size
Add in the crushed nutsWalnutsPistachios Crumble the Blue CheeseFill in the gaps
Add in the crushed nuts
Add in the crushed nuts | Source
Walnuts
Walnuts | Source
Pistachios
Pistachios | Source
Crumble the Blue Cheese
Crumble the Blue Cheese | Source
Fill in the gaps
Fill in the gaps | Source
Source

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Comments 47 comments

molometer profile image

molometer 2 years ago Author

Hi Minnetonka Twin, It was absolutely amazing if I say so myself. Put it this way. It was gone in seconds :)


Minnetonka Twin profile image

Minnetonka Twin 2 years ago from Minnesota

This sounds so delicious Michael and I love the sense of humor in the recipe. A very creative quiche recipe.


molometer profile image

molometer 2 years ago Author

Hi Natalie, you can try some quiche yourself in a few days. We will make one.


Natalie Mulcahy Karam 2 years ago

Love this recipe dad, I saw something similar on Master Chef Australia a few days ago. The ingredients were part of a mystery box challenge. Very cute that you are both getting creative in the kitchen. Great photos too! When are you releasing a cookbook. X


molometer profile image

molometer 3 years ago Author

Hello ignugent17 ,

Glad you took the time to read and leave your comment. Much appreciated. Thanks.


molometer profile image

molometer 3 years ago Author

Hello tillsontitan (Mary),

So glad you found this interesting. It tasted fantastic if I do say so myself.

Reminds me that we should make another one soon. :)


ignugent17 profile image

ignugent17 3 years ago

Looks delicious and healthy. Thanks for sharing your recipe.


tillsontitan profile image

tillsontitan 3 years ago from New York

Hairy Bikers beware! Molometer is on the scene. This entire hub is delightful from beginning to end. Your recipe looks scrumptious and I can say this because you've added so many great pictures. You can put a knob of butter on anything, anytime!

Voted up, useful, funny, and interesting. Great hub.


molometer profile image

molometer 4 years ago Author

Hello Au fait,

Stilton is 'the original and first' blue cheese.

How interesting that people just think of blue cheese. It's a little like the champagne issue. Anything made away from the champagne region can only be called sparkling wine.

This quick quiche is delicious. Enjoy.


Au fait profile image

Au fait 4 years ago from North Texas

Had to Google the Stilton cheese. Have never heard of it before. It was the blue cheese that caught my eye in your title. I love blue cheese crumbled into my tossed salad. It's pretty good by itself, too, and I love quiche. Yours looks pretty yummy, and your description just made it all the more intriguing. Will have to give it a try to add it to my quiche recipes repertoire.


molometer profile image

molometer 4 years ago Author

Tammy you are so funny, what''s a knob of butter between friends lol.


tammyswallow profile image

tammyswallow 4 years ago from North Carolina

I still chuckle when this pops up in the newsfeed... Knob butter.. tee hee!


molometer profile image

molometer 4 years ago Author

Thanks Shelby,

Glad you liked it. It tastes great too and a new twist for a quick quiche.


Shelbey 4 years ago

This looks really nice


molometer profile image

molometer 4 years ago Author

Hello Theresa,

lol, I hope you managed to get to the store today for all the ingredients.

Your comment "I want that now! Right now!" gave us such a giggle.

Did you like Linda's hand acting? She has great hands for TV lol.

We are fine thanks. We had great fun making this recipe and hub.

I muted the sound on the video. You would not believe what we were talking about while filming. Life the world and everything else in between. : )

Glad you liked it and hope you enjoyed eating this quick quiche too. :)


phdast7 profile image

phdast7 4 years ago from Atlanta, Georgia

Michael! I want one right now! A Stilton, Pear and Walnut Quiche! And I have none of the ingredients. :( Usually when I read a recipe that appeaks to me I think, "I should try that the next time the family comes over." Or maybe, "Why that would really make a great addition to Christmas Eve dinner."

But as much as I love food, I don't think I have ever seen a recipe and thought (so intently, it was almost audible) "I want that now! Right now!" You and your divine recipe have created a "first" in my culinary experience. Bravo!

Hope you and Linda are well. Hope teaching is still suiting you. My summer classes have begun and are going fairly well.

Take good care.

Theresa

PS I will be going shopping tomorrow on the way home from work. Don't know if I will be able to sleep tonight. Oh, my.


molometer profile image

molometer 4 years ago Author

Thanks Brett, : )

It was a great giggle, making this recipe up.

Thanks for the heads up. I completely missed the typo. I was probably laughing so hard at the time.

Glad it gave you a laugh too. Nice to know it worked. ha ha ha.


Brett.Tesol profile image

Brett.Tesol 4 years ago from Somewhere in Asia

Ha ha ha ... I love the way that you set the scene for this!

What a weird combination, but then it is often the weird mixtures which as surprisingly good.

Shared, tweeted, up and useful.

Oh, and a small typo I think "Are you a man {or} a mouse?" ... as we need to help each other catch them before Google does ;-)


molometer profile image

molometer 4 years ago Author

Thanks Femme, we aim to please lol.

It was great fun putting this together too. The result was a great quiche and smiles all around.


femmeflashpoint 4 years ago

Michael,

Great recipe. It's got several of my fav foods in it. :)

Beyond it being a brilliant recipe idea, you've had me cracking up while reading the article. Fornlorn nuts, stinky Stilton and poor pears, combined with a knob of butter ... you had me feeling sorry for nuts and fruit, and I've never heard of butter amounts being referenced with the word "knob". I loved it, lol!

Vote up and passed around!

femme


molometer profile image

molometer 4 years ago Author

Hi Debbie,

I suppose most people associate quiche with quiche Lorraine or similar.

The actual term 'quiche' refers to the flan case itself, which is then filled with a savory filling and thickened with eggs.

As far a recipes go. Blue cheese, Stilton, pear and nut can't get much more savory lol

It is different and totally delicious. Hope you give it a try.


Deborah Brooks profile image

Deborah Brooks 4 years ago from Brownsville,TX

well this quiche might be different but it looks wonderful. I love quiche any way..

debbie


molometer profile image

molometer 4 years ago Author

Hello Aurelio,

It was an inspirational moment. Nut in a quiche! sounds odd but tastes divine.


alocsin profile image

alocsin 4 years ago from Orange County, CA

What an interesting combination -- never thought to add my favorite nut as a topping for quiche. Voting this Up and Useful. SHARED.


molometer profile image

molometer 4 years ago Author

Hello Vespawolf,

It is an unusual combinations but they work really well together. The proof is in the eating. It was gone pronto :) Enjoy. Let me know what you think.


molometer profile image

molometer 4 years ago Author

Hi Tammy,

You had me in PMSL at the knob butter lol. Still laughing. Glad it gave you a tickle or two too lol


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

What a great idea for lonely pears and daunting Stilton! I love your opening paragraphs. We love blue cheese, walnuts and pears but wouldn've never thought to bake them into a quiche....or to add pistachios. I definitely need to give this one a try!


tammyswallow profile image

tammyswallow 4 years ago from North Carolina

I am so glad you clarified that Molometer. That could have some naughty connotations here... I won't defile your wonderful recipe... but.... I had to ask.. ROFL!!!!


sacramentobbroker 4 years ago

Just one wd - YUMMYLICIOUS. Thanks for sharing.


molometer profile image

molometer 4 years ago Author

Hi Suzie,

It is a basic shortcrust pastry. It is so easy to make. Probably quicker to make than going to the shop.

The hairy bikers made these tiny little tartlets, with the stilton and pears.

We added the walnuts, pistachios and cream and baked it in a large quiche tray.

Hope you give it a try.

Thanks Suzie :)


molometer profile image

molometer 4 years ago Author

Hi Lathing,

All I can say is that it did not stay on the plate long. It was gone in a flash.

As a quick quiche, from basically a bunch of leftovers it was truly amazing. Hope you like it.


molometer profile image

molometer 4 years ago Author

Hello AliciaC,

Me too, individually there are all great ingredients. Combined they are incredibly good. Give it a try.


molometer profile image

molometer 4 years ago Author

Hi Tammy lol, not knob butter! (typo) lol I'll fix it. :)

A knob of butter is, more than a smidging and a little less than a tad. Or in old English a tablespoon of butter.

There is a picture of said knob. In the frying pan with the olive oil waiting for the pears.

Glad you enjoyed this Tammy. Thanks for the heads up lol


molometer profile image

molometer 4 years ago Author

Hello Jackie,

Give it a whirl. If you like savory. I think you will like this. The stilton loses it's pungency when baked. Enjoy.


molometer profile image

molometer 4 years ago Author

Hi Dexter,

You have to try this warm. It is stunning,


Suzie HQ profile image

Suzie HQ 4 years ago from Dublin, Ireland

Hi molometer, how interesting! I have watched some of the "Hairy Biker" series but missed the inspiration for this. I love all the ingredients so must give it a go! Which pastry can I use pre bought? Thanks for sharing voting up, interesting!


LaThing profile image

LaThing 4 years ago from From a World Within, USA

I love quiche, and this looks so ....... scrumptious! I will have to give it a try. The idea of mixing those three ingredients is superb! Voting up, they must add a delicious button, and sharing it....


AliciaC profile image

AliciaC 4 years ago from British Columbia, Canada

This sounds very tasty. I like Stilton cheese, pears, walnuts and pistachios individually, and I love the thought of seeing what they taste like when they're mixed! Thank you for the recipe.


tammyswallow profile image

tammyswallow 4 years ago from North Carolina

For us Americans, what is knob butter? This is really creative and I think fried pears would be good. Over here we have Paula Deen. You guys have the The Hairy Bikers. Wow! This is a very interesting hub with a lot of English flair. Love it!


Jackie Lynnley profile image

Jackie Lynnley 4 years ago from The Beautiful South

I may have to try this, I love interesting combinations and this sure sounds like one!


Dexter Yarbrough profile image

Dexter Yarbrough 4 years ago from United States

Great photos and instructions. I am going to give this a try! Thanks!


molometer profile image

molometer 4 years ago Author

Thank you ishwaryaa22 for your warm comments.

My wife Linda must take the credit for the cooking and the idea (again : ) .

I am glad you liked the photos. It took us more time to choose which photos to use, than it did to make this quick quiche lol

Hope you give it a try sometime. It is pretty simple and tastes great.


molometer profile image

molometer 4 years ago Author

Hi Angela,

It really is worth it. It makes good use of items that would probably sit in the cupboard for ages.


Angela Brummer profile image

Angela Brummer 4 years ago from Lincoln, Nebraska

Okay I will give it a whilr. I do love blue cheese! Your pictures are beautiful!


ishwaryaa22 profile image

ishwaryaa22 4 years ago from Chennai, India

The photos look delicious and well captured that they look like they are from an established cooking magazine! I have tasted savory quiches and like them. I also like nuts, cheese and pears. Your instructions, photos and video are precisely explained. Thank you for introducing this unique quiche recipe. Well-done!

Thanks for SHARING. Useful & Interesting. Voted up and Socially Shared.


molometer profile image

molometer 4 years ago Author

Hi Angela,

Different is the right word. It was inspired. Blue cheese loses it's strength when baked. It tastes great.


Angela Brummer profile image

Angela Brummer 4 years ago from Lincoln, Nebraska

This is very different than my quiche. It does taste yummy though? Promise?

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