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A mostly healthy cooking blog for people who love to eat

Mini Quiches with Caramelized Pears and Gorgonzola

| 173 Comments

I’d like to invent a whiteboard that operates in the shower. Genius has a habit of striking me between the shampoo and conditioner, and it would be helpful to jot down my bath-born epiphanies. Fortunately, the idea of Mini Quiches with Caramelized Pears and Gorgonzola captivated me beyond forget.

Caramelized Pear and Gorgonzola Mini Quiches with Pecan Crust

Don’t ask me why I think about food while washing my hair—it’s probably the same reason I wake up at 2 a.m. consumed by thoughts of goat cheese pizza rolls. Fun twists on classic dishes are some of my favorite recipes to create, and I will take inspiration wherever it chooses to strike (though I do wish inspiration would develop a taste for locations near a pen and paper.)

Despite a shortage of writing utensils in my shower, the idea for Mini Quiches with Caramelized Pears and Gorgonzola was too tantalizing to escape my consciousness, and I baked them for friends at a recent brunch. The combination of sweet caramelized pears, salty gorgonzola, and rich custard baked together in a flakey cinnamon brown sugar pie crust proved to be a trifecta of brunch euphoria.

Mini Quiches with Caramelized Pears and Gorgonzola

To bake Mini Quiches with Caramelized Pears and Gorgonzola, I used my new favorite kitchen toy: the Cake Boss Mini Pie Pan. I am such a sucker for mini dishes (reference: Mini Lemon Cheesecakes; Individual Gingerbread Bread Puddings with Bourbon Sauce). They are adorable, keep my dessert-inhalation to a more reasonable level (Ben’s lack of sweet tooth is my downfall—I have no one else to blame for the mysterious, rapid disappearance of a full-sized Peanut Butter Cake), and speak to the Happy Meal-loving kid inside each of us. Who wouldn’t love to have a personally-sized quiche to call their very own?

Plus, if the pie or quiche is mini, it’s open season on seconds…and thirds.

Mini Quiches with Caramelized Pears and Gorgonzola

Mini Quiches with Caramelized Pears and Gorgonzola are the perfect addition to a holiday buffet table: 1) They are surprising and scrumptious, and 2) They can be prepped entirely in advance. Bake Mini Quiches with Caramelized Pears and Gorgonzola up to four weeks ahead of your celebration, cover with foil and freeze. On party day, pop them into the oven, and 25 minutes later you have piping hot mini quiches that taste every bit as fresh as if you had whipped them up that morning.

Mini Quiches with Caramelized Pears and Gorgonzola

In preparation for holiday baking ahead, I’m teaming up with Microplane and Cake Boss for an exciting giveaway that will equip you to bake mini pies and quiches of your own. One lucky winner will receive:

  • One Cake Boss Mini Pie Pan: I was so impressed by this pan. My Mini Quiches with Caramelized Pears and Gorgonzola lifted out with ease, and it was a cinch to clean.
  • One Cake Boss Beachwood Rolling Pin: A must-have tool for brown sugar cinnamon quiche crust. I’ve used this rolling pin many times over the past few weeks to fulfill my holiday pie and sweet roll needs, and I love how easily it handles.
  • One Microplane Adjustable Slicer: Create picture-perfect fruit tarts and julienned veggies. Simple to use and cuts with ease.
  • One Microplane Extra Coarse Grater: Goodbye hard-to-clean box grater. This tool grates soft and semi-hard cheeses with ease and is so easy to clean.
  • One Microplane Zester/Grater: This baby has secured its place in my top-10 kitchen essentials line up. Grate hard cheeses, fresh spices, and citrus zest right into the bowl with no mess. It’s also perfect for adding fresh nutmeg to our Mini Quiches with Caramelized Pears and Gorgonzola.

To enter the giveaway, follow the directions in the widget below. Please be patient if it takes a few moments to load (and don’t forget to complete the mandatory entry: leaving a comment below telling me your favorite dish with a crust.)

Mini Quiches with Caramelized Pears and Gorgonzola are a savory, sweet, creamy breakfast gift wrapped in a flakey brown sugar crust package. Write yourself a reminder on a whiteboard, a notepad, or the back of your hand; just don’t forget to give these special quiches a try!

Mini Quiches with Caramelized Pears and Gorgonzola

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Yield: Serves 6 (Will yield 6 mini quiches or 1 9-inch quiche)

Mini Quiches with Caramelized Pears and Gorgonzola

Mini Quiches with Caramelized Pears and Gorgonzola combine sweet caramelized pears, salty gorgonzola, and a luscious custard filling, all inside a flakey brown sugar cinnamon pie crust. Serve individual mini quiches for a fun brunch or dinner (everyone will love having their own individual quiche) or bake the recipe as a single, large quiche. Mini Quiches with Caramelized Pears and Gorgonzola are also fantastic for entertaining, because they can be prepared up to 4 weeks in advance (see notes section below for make-ahead directions).

Ingredients

    Cinnamon Whole Wheat Pastry Crust
  • 6 tablespoons (3 ounces) very cold unsalted butter
  • 1 cup old-fashioned or quick oats
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup white whole wheat flour (or sub regular whole wheat flour or unleached all purpose flour)
  • 2 tablespoons light or dark brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 to 4 tablespoons cold milk
  • Caramelized Pear and Gorgonzola Quiche
  • 2 teaspoons olive oil
  • 1 medium onion, thinly sliced (about 2 cups)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 firm but ripe Bartlett pears, cored and sliced into 1/2-inch pieces (about 18 ounces)
  • 4 eggs, lightly beaten
  • 1 cup non-fat evaporated milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup gorgonzola or other blue cheese, crumbled (about X ounces)
  • 6 pecan halves, toasted

Directions

  1. To Prepare the Crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade, grind oats for 30 seconds. Add all-purpose flour, white whole wheat flour, brown sugar, cinnamon, and salt and pulse again, just until combined. Add cubes of butter and pulse, just until the butter is the size of peas (about 8-12 pulses; not all butter pieces will be the same size.) With the machine running, pour 3 tablespoons milk into the feed tube and pulse just until the dough begins to form a ball. Add 1 additional tablespoon milk if the dough is not holding together. Turn dough out onto a lightly floured work surface, form into a flat ball, wrap tightly in plastic and refrigerate for 30 minutes.
  2. Meanwhile, preheat oven to 350 degrees F. Lightly grease 6 mini pie tins (or a 9-inch pie shell) with cooking spray. If making mini pies: Divide the dough into 6 pieces (keep the pieces you are not working with in the refrigerator as you go). Roll each into a 6-inch circle, then transfer to the prepared pie shells. (If baking a single pie, roll into a 11 or 12-inch circle, then transfer to dish.) Crimp the sides, prick the crusts all over with a fork. Freeze the crust(s) for 15 minutes, then bake for 8-10 minutes (for mini pies) or 15 minutes (for a full size pie), until lightly golden. Remove from oven and set aside. Increase the oven temperature to 425 degrees F.
  3. To prepare the quiche filling: Heat olive oil over medium high. Add onion and cook until tender, about 5 minutes. Add butter and allow to melt, then add the brown sugar and cook until bubbly, about 3 minutes. Add the pear and sauté until tender, 3-5 minutes. In a large bowl, whisk together the eggs, milk, thyme, nutmeg, and salt, being careful not to create too many bubbles.
  4. Scoop 1/4 of the pear-onion filling into each of the mini pie crusts (or place 1 and 1/2 cups in the center of a single pie crust. Pour the egg mixture over the top of each, until it nearly reaches the top, then sprinkle on gorgonzola cheese. (Any leftover filling or custard can be baked separately in a small dish or ramekin.)
  5. Set mini-pie dishes (or single pie dish) on a large baking sheet. Bake at 425 degrees for 20 minutes until the custard is set (for mini pies), checking at the 10 minute mark. If the crust is becoming too brown, tent with foil, then continue baking as directed. If making a single large pie, bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake an additional 10-15 minutes, until the crust is brown and the filling is set. Garnish with pecan halves and set stand 5 minutes prior to serving.

Notes

To make ahead, fully bake the quiche(s), let cool completely, then cover the pan tightly with two layers of tin foil, and freeze for up to 4 weeks. To reheat: Preheat oven to 350 degrees F. Leave quiche pan covered with tin foil, remove from freezer, then place directly in oven for 20 to 30 minutes, until fully heated through (do not thaw.) Serve warm.

http://www.thelawstudentswife.com/2013/12/mini-quiches-caramelized-pears-gorgonzola/

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Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

173 Comments

  1. My favorite food with a crust – lemon meringue pie – using my Mom’s easy and never fail pie crust recipe. It is the second pie I made at her elbow!

  2. Erin – I think I would love an apple pie in a crust – but lady, the crust on these quiches looks absolutely scrumptious! The filling delectable!

    I always wondered what I was supposed to do for the 3 minutes the conditioner specifies to leave it on :)

  3. I like to make a quick pastry crust topped with nuts and sliced stone fruit with a bit of streusel topping. Easy dessert – not too many calories.

  4. Chicken Pot Pie!

  5. I love the blue cheese + pear combo!! My favorite dish with a crust would probably be my husband’s famous cheesecake. :)

  6. My favorite thing with a crust? It would be easier to pick a favorite flower (which I can’t do either). I love pie – sweet or savory, cherry, chocolate, chicken or quiche. They are all good.

  7. That mini pie pan makes the cutest food. And you come up with the best recipes! Carmelized pear and gorgonzola? Sounds perfect for a special brunch! Love how this can look fancy, but is really easy!

  8. I’m a huge fan of pumpkin pie. On the savory side, I love a good quiche, too!

  9. I love the idea of a whiteboard in the shower! It is the only time I have alone to just “think”! I like the idea of these quiches too. I mean gorgonzola and pears are a great match! I use crust for making pecan pies!

  10. i have to go with chocolate tart and savory pies.

  11. Haha, I know exactly what you mean… I get my many of my best ideas in the middle of the night, and end up shuffling out of bed in search of pen and paper. I hate it when I have a good idea, but then forget it in the morning. Ugh!

    These quiches sound super delicious (and highly unforgettable). I love the combination of sweet pears and salty gorgonzola cheese, and a quiche is the perfect way to bring them together! Yum!

    • Thanks girl! And you are a stronger person than I–I usually roll right back over and fall asleep, only to regret it the next day. I need to start writing things down like you!

  12. a potato with Parmesan and rosemary pie

  13. Fresh fruit pie – in a traditional flaky pie crust is my favorite. As good as quiche is in a crust or chicken pot pie – fresh fruit pies make both a great dessert and an excellent breakfast. We all need more pie for breakfast.

  14. I get my best ideas while I’m falling asleep. and then, I have to decide is it worth it to turn a light on and write it down. It’s a constant struggle.

    Favorite thing to bake in a crust: um…apple pie for my hubby?

  15. Put me down on that order list when you invent that white board!! Cause I want one,. I always think of recipes in the shower or when I’m at the gym… it’s torture.

  16. Oh love these… anything Gorgonzola is winning…

  17. Apple Pie!!

  18. oh my gosh I would so be loving these…and brunch…girl that is my favorite time to eat…

    my favorite dish to make in a crust has to be as of now…fudge pie…i’ve made it 3x!

  19. Pear and gorgonzola…a heavenly match!

  20. I was thinking coconut cream pie, but seeing the other responses make me think maybe my list is a little longer. Yum cheesecake

  21. Oh my gosh, I am loving these!! The flavors, the size, so yummy!! My favorite dish with a crust…chicken pot pie!!!

  22. apple crisp – the crust is merely on top :)

  23. Pear + gorgonzola is always a winning combo….yum! These quiches are pure holiday brunching perfection. Can’t wait to make these!

  24. I love everything about these. So smart!!!

  25. Fresh strawberry pie

  26. My favorite would have to be an old-fashioned, double-crust apple pie.
    These mini quiches look fantastic. I was not a big fan of blue cheese growing up, but now I can’t get enough of it.

  27. As much as I love dessert pies, I adore a good crusty chicken pot pie! These lil guys look sooo good!

  28. my favorite is a tart that I make with caramelized onions, tomatoes and cheese

  29. Chocolate fudge pie. I made one for Thanksgiving and it was so good!

  30. Oh quiche, how I love thee!!! And yours sound amazing Erin!!

  31. Seriously loving these! I love quiche and I love mini things, so these look perfect. I also tend to have my best thoughts in the shower. Could use one of those white boards. :)

  32. haha oh man I’m the same way – I have random recipe ideas that pop into my head at the weirdest times! And I’m always scrambling to find something to write them down! These quiches sound and look delicious! I hope you had a great Thanksgiving Erin!

  33. These mini quiches just stole my heart! I am so intrigued with the flavor combo you pulled in thee babies!!!

  34. my favorite pie is apple, or pumpkin, or lemon maringue, or shofly pie, I really can’t decide I love most pies, especially if there is ice cream with it.

  35. Apple pie…preferrably french apple pie.

  36. My favorite thing in a crust is an old fashioned apple pie…maybe I could make some mini ones???? The quiche recipe looks wonderful. Will definitely be on our holiday menu. Thanks.

  37. I’d say pumpkin pie, hands down! Lovin this recipe too!

  38. Wild blueberry pie using my mom’s crust recipe is my favorite.
    You’ve accomplished for me what most of my cookbooks don’t do which is inspire me to try cooking! We loved the sweet potato recipe for Thanksgiving. I was eating it cold with my fingers out of the container the day after Thanksgiving!

  39. I love any kind of Quiche! The more cheese the better and I love add ins.

  40. a fresh fruit pie is my favorite thing to bake in a crust whether apple, peach, any berries or especially rhubarb!

  41. So I saw this recipe this morning, then got pulled away from the computer before I had time to comment. And…. I’ve been thinking about this recipe all day! I just love what you’ve done, the ingredients are amazing! Pears and Gorgonzola are simply made to go together!
    What do I make with a crust?? Cheesecake!!! I love to use the Kitty Kat Cookies from Trader Joe’s as a base!

  42. Pumpkin pie

  43. I can’t get enough of literally ANYTHING baked in a pie crust. Alex recently texted me, “Pie is like crack for you. Do we need to pulverize it so you can snort it?” Oops.

  44. Hi Erin. Like you, I often come up with culinary genius in the shower. Funny but true! These quiches look heavenly! Thank you for sharing, my friend! I hope you are having a great start to your week!

  45. My favorite thing to make with a crust is my grandma’s recipe for chocolate pie! It’s the only chocolate pie recipe I will ever make or eat!

    • My grandma’s recipes are some of my absolute favorites too Melissa–I feel that way about her shortcake. It’s the only one I make! I bet your grandma’s chocolate pie is just to die for. Thanks for sharing!

  46. I think mine has to be peach cobbler. I have to make it every summer and can’t get enough.

  47. My favorite food with a crust is pumpkin pie! Too funny about a white board in the shower – what a good idea!!

  48. I love to make a good coconut cream pie in pie crust, cream pies (or cream anything) is the best! I also wake up in the middle of the night and stand in the shower thinking about food and recipes, glad I’m not the only food/recipe obsessed person out there!

  49. I make a lemon square which is delectable and special. Love those quiches.

  50. I know I can always count on your recipes to inspire me in the kitchen! Cinnamon crust with all those savory ingredients? LOVE.

  51. Obviously these are memorable enough not to need to make a note, but for next time…. http://www.amazon.com/Aquanotes-Aqua-Notes-Waterproof-Notepad/dp/B003W09LTQ

  52. lol I like to brainstorm new ideas while I shower too! Although I wish mine were as great as this one, this mini quiches are genius! And I love that I can have two or three if I want to! ;)

  53. I like to make quiche actually!

  54. Haha, I totally love thinking about food when I wash my hair too. I mean, it’s where you brainstorm the most – in the shower! These mini quiches are so pretty and look so delicious! I love the gorgonzola and pear combo – seriously, LOVE.

  55. I love making rhubarb pie in a crust

  56. Pecan pie… Oh my !!!

  57. I can’t wait to try a Chicken Pot Pie! What a great giveaway!

  58. MY FAVORITE IS LOBSTER POT PIE.. MY FAMILY LOVES IT FOR SPECIAL OCCASIONS

  59. Definitely pumpkin pie. Hands down – I have to limit myself to only twice a year (thanksgiving and christmas) or else I’d make it in May!

    • Kaitlin, you have me wondering why I don’t make pumpkin pie in May. I love it that much too! Don’t tell but I may or may not have had a slice for breakfast the day after Thanksgiving…

  60. A chocolate chip tart (:

  61. My favorite dish to bake in a crust is rhubarb pie!

  62. I love anything with a crust- my favorite around the holiday season being pecan pie

  63. These are perfect Erin! I love the size, not too small, just perfect for one serving!

  64. I love quiche — in all forms, tiny or large!

  65. Chocolate French Silk Pie is my favorite thing with a crust!

  66. I’m usually not the biggest fan of gorgonzola, but this quiche might just make me have to open up an exception!

    { Teffys Perks Blog } X

    • Teffy, if blue cheese isn’t your thing, feel free to swap in your favorite! I bet this would be great with feta, fontina or even gruyere. That’s what I love about quiche–it’s so adaptable.

  67. chicken pot pie with puffed pastry crust!

  68. My favorite with a crust is lemon meringue pie thanks

  69. I with the boys liked quich! I enjoy mini quiches, but I’d have to say my fav crusted item is pie…apple crumb pie comes to mind first, but I’m partial to the berries, as well!

  70. I love apple pie!

  71. Cherry pie — I don’t like it but love to make it to take to my dad for his birthday or at Christmas.

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  73. I make a great apple pie

  74. Definitely banana cream pie.

  75. Chocolate Silk Pie

  76. This time of year I love making eggnog pie

  77. Spinach Pie.

  78. I love chocolate pie!!

  79. Chicken Pot Pie, for sure!!!!!

  80. I love Key Lime Pie with a regular pie crust. We used to have a lime tree in your side yard and I would simply go outside to pick the limes. Delicious!!

  81. Quiche Lorraine is my absolutely most favorite thing baked in a crust.

  82. Lemon Merrange Pie

  83. Chicken Pot Pie :)

  84. It’s a pretty close contest between apple and pumpkin pie. I think I’m going to have to go w/ apple, since I love it hot!

  85. I love coconut cream pie! So delicious

  86. I love chicken pot pie, I also love apple pie and pumpkin pie.

  87. Key Lime pie.

  88. I love quiche!

  89. I heart mini food. Makes me feel better about consuming more than 3 at a time ;-) And I always think up amazing things when I am drifting off to sleep or driving…I don’t have pen and paper either time. Love these delicious mini quiche…and the pan is too fun!

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  92. Made the pear gorganzola quiche today. A little confused as to when to add the gorganzola cheese. I reread the recipe 3 x’s looking for when to put it in? Finally I layered it after the pear mixture and before the egg mixture. Turned out pretty good.

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