- 1 dough of choice
- 3 firm pears (small)
- 100 g gorgonzola
- 150 ml heavy cream
- 1 plain yoghurt
- 3 eggs
- 1 pinch of flour
- 6 small moulds of around Ø 6-cm
- Cut the pears lengthwise. Whisk the eggs together with the heavy cream and yoghurt. Add the flour and mix.
- Roll the dough and cut it into pieces slightly larger than the width of your moulds (taking into account the edges). Place the dough in the moulds and press to fill the inside evenly.
- Pour the egg mixture in the moulds. Place the slices of pears over the mixtures and add small chunks of gorgonzola. Slide the quiches into the preheated oven at 180°C. Bake until the crust turns golden brown, for about 45 minutes.
Recipe & picture: Paula Soryano