Pear and Goat Cheese Quiche
Quiche is always a great idea as a light dinner option or a unique lunch and really does make the best leftovers. This Pear and Goat Cheese Quiche comes with a with a gluten free and low carb, crustless option making it a very popular option for different eating plans.
Winter Bosc pears are simply so perfect for baking and pair together to make a delicious flavor combination with goat cheese. Considering this perfect flavor pairing it may just be why my Baked Pears with Goat Cheese, Honey & Pecans recipe is so popular.
Quiche is one of my favorite things to make ahead and store in the fridge for a quick lunch and sometimes even breakfast. For this quiche, I tried several different herbs and finally settled on rosemary as I found it is the perfect choice of herb that truly complements all the other flavors. Of course, you are welcome to experiment with thyme or any of your favorite herbs.
The creaminess of the goat cheese, a touch of flavor from the herbs, a hint of onion and a slightly sweet and buttery crust simply comes together to make the perfect bite.
Low carb quiche: if you want to make this recipe low carb omit the crust. You’ll need to add more eggs and milk to the filling to account for the fact that there is no crust to simply add more volume. Add 2 more eggs and 1/2 cup (118ml) more milk to even things out. Tip: do not use a removable bottom pan or the egg mix will pour out. Just use a regular pie pan.
Gluten-free quiche: Simply swap the regular recipe for my Gluten Free Pastry. It’s just as good at the regular (pic below).
I have a hack for this quiche pastry because it can shrink around the edges when baked. Originally, I used to trim and make sure the pastry fit perfectly in the tart pan, then blind bake it for 10 minutes. I found that the pastry would shrink to below the pan and reduce the sides making it difficult to pour in the filling. I now trim the excess pastry after blind baking to avoid this.
Egg to milk ratio for quiche: I found that 3 large eggs to 1 1/4 cups (236ml) of milk is the perfect ratio. This may seem like there’s not enough egg, but rest assured, there is. If you wonder why some quiches have tasted ‘too eggy’ it’s because the ratio is off. Trust me on this, I tested this many times to get this just right!