Broccoli and pear quiche with Gorgonzola

Ingredients for 1 servings:

• 200 g whole wheat flour
• 80 g butter, cold
• 150 g crème fraîche
• 1 tsp honey
• 600 g broccoli
• 1 onion(s)
• 4 eggs
• 150 ml milk
• ½ tsp thyme, dried
• 100g Gorgonzola
• 400 g pear(s), ripe
• 2 tbsp walnuts
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Knead together flour, 1/2 teaspoon salt, butter in pieces, 50g crème fraîche, and honey. Chill the dough for 30 minutes. Trim the broccoli and divide it into florets. Cook in salted water for 3-4 minutes. Drain. Peel and dice the onion. Mix the eggs, milk, 100g crème fraîche, and thyme with the onions and season with salt, pepper, and nutmeg. Wash, peel, core, and wedge the pears. Chop the walnuts and dice the cheese. Roll out the dough on a lightly floured surface into a circle (about 30cm in diameter). Line a greased quiche dish (about 26cm in diameter) with the dough and form a 2cm-high rim. Prick the base several times. Cover with the broccoli, pears, and Gorgonzola, drizzle with the egg wash, and finally sprinkle with the walnuts. Bake the quiche in a preheated oven for 45-50 minutes. Preheat oven to 200°C (electric oven), 175°C (fan oven), and gas mark 3.