Pear – Broccoli – Gorgonzola – Quiche

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 50 g Parmesan, grated
• Salt
• 50 ml water
• 200g Gorgonzola
• 2 bulb(s)
• 1 head of broccoli
• 3 m.-sized eggs
• 200 g sour cream
• 1 tbsp mustard
• 3 tbsp pine nuts
• pepper
• Butter, for the mold
• some cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the shortcrust pastry, quickly knead the flour, butter, Parmesan cheese, 1 pinch of salt, and 50 ml of cold water. Shape into a ball, wrap in cling film, and chill for 30 minutes. In the meantime, dice the pears (with the skin on), separate and wash the broccoli florets, and dice 1/3 of the Gorgonzola. Using a hand blender, thoroughly mix the remaining Gorgonzola with 3 eggs, the sour cream, and 1 tablespoon of mustard, and season with salt and pepper. Place the pastry in a round, greased dish and arrange the Gorgonzola cubes, pears, broccoli, and half of the pine nuts on top. Then pour the egg mixture over the quiche, scatter the remaining pine nuts on top, and sprinkle with grated cheese. Bake in a preheated oven (180°C fan/convection oven) for about 40 minutes, until the quiche is golden brown.