Caramelized Pear and Gorgonzola Quiche

Step 1

Cook the pancetta and shallot in a pan.

Step 2

Add the butter and let it melt.

Step 3

Add the sugar and cook until bubbly, about 3 minutes.

Step 4

Add the pear and saute until tender, about 3-5 minutes.

Step 5

Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.

Step 6

Bake in a preheated 375F/190C oven until golden brown on top and set in the center, about 25-45 minutes.

Step 7

Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.

Step 8

Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.

Step 9

Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Step 10

Place the dough on a clean surface and shape it into a disc.

Step 11

Wrap the dough in plastic and refrigerate for at least an hour.

Step 12

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

Step 13

Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.

Step 14

Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.

Step 15

Bake in a preheated 350F/180C oven for 15 minutes.

Step 16

Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.

Step 17

Bake until a light golden brown, about 10 minutes.