Quiche with leek and pear

The virtue of necessity. One can call this recipe like that 🙂

Preparation time 10 minutes .. Baking 25 minutes


  • 230 g puff pastry
  • 1 Doyenne pear
  • 1 leek
  • 1 cheese Cour de Lion
  • 2 eggs
  • 1 sour cream
  • 1 tbsp honey mustard
  • 4 tbsp grated cheese (optional)
  • some walnuts
  • salt & pepper


Preheat the oven on 200°C.

Put the dough into the tin and put him in the fridge.

Cut the leeks into pieces of 8 cm long, then again in half, sprinkle with just salt and pepper and fry them briefly in the pan with little olive oil.

Cut the pear in half, remove the core and cut each half into 3 pieces further.
Finally, cut the cheese into thin strips and break the walnuts in your hands into smaller pieces.

Take the pan from the refrigerator and place the pears in a circle on the bottom. Lay next to each piece of pear also cheese. Cut each piece of fried leeks in half and place the pieces next to the cheese in the form.

Sprinkle the ingredients in the baking pan with walnuts. Mix together the cream, eggs and mustard in a bowl, season with salt and pepper and pour over ingredients. Sprinkle the quiche with grated cheese if you wish.

Bake the quiche in the preheated oven for 25 minutes until red.

Serve with nice, cool beer or cider.

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