Quiche with Pears, Sage and Fontina
Quiche with pears, fontina and sage: a savory tart with an aromatic shortcrust pastry and a creamy filling that balances sweet fruit and rich cheese.
This quiche doesn't rely on tricks: it is built on the balance between the sweetness of the pear and the bold character of fontina. What makes the difference is the sage, which perfumes the pastry and the whole dish, turning it into a hearty one-dish meal you can count on.
Instructions
- 1
To make the quiche with pears, sage and fontina, start with the shortcrust pastry: in a bowl, combine the cold cubed butter and the flour. Finely chop the sage leaves and add them to the bowl together with the egg yolk.
- 2
Add the cold water and a pinch of salt, then quickly work the mixture with your hands into a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
30 min
- 3
Meanwhile, peel the pears, trim the stem ends, cut them into wedges and remove the cores.
- 4
Melt the butter in a large skillet, add the pear wedges and sauté over high heat for a few minutes. Let them cool until lukewarm.
- 5
Meanwhile, in a bowl, whisk together the whole egg, the egg yolk, the cream and the milk. Season with salt and pepper.
- 6
Slice the fontina. After the resting time, roll out the dough with a rolling pin to a thickness of ⅛ inch (3 mm). Transfer it to a tart pan, pressing it well into the base and sides, then trim off the excess.
- 7
Prick the base with a fork, then arrange the pear wedges and the fontina slices inside.
- 8
Pour in the egg and cream mixture and bake in a preheated conventional oven at 350°F (180°C) for about 40–45 minutes, until nicely golden. Remove from the oven and let cool slightly before serving.
45 min
I love how pears sautéed in butter lend their sweetness to the melting fontina, while the sage in the pastry comes through from the very first bite. Unlike a classic quiche Lorraine, there's no bacon here: it sits halfway between an Italian torta salata and the French tradition. The result is golden, creamy and deeply satisfying; I serve it lukewarm with a bitter-leaf salad.
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