Rustic Pear and Roquefort Quiche

The season has turned in England and now Autumn fills the morning air with a sharp bite and decorates the evening sky with bruises of red and golden light. For me, the flavours of this quiche replicate the taste of autumn. Golden sweet pears, purple red onions and a musty Roquefort cheese. A perfect dish for a light supper or picnic with friends.

Rustic Pear and Roquefort Quiche
Easy to prepare
Serves 8

Ingredients: For the pastry

  • 1 roll of good quality ready made puff pastry
  • 1 egg yolk, whisked

Ingredients: For the filling

  • 3 ripe pears, quartered and cored
  • 2 tsp olive oil
  • 1 red onion, sliced and chopped
  • 150g mascarpone
  • 2 medium free-range eggs, beaten
  • 50ml whole milk
  • 15ml wholegrain mustard
  • 2 tsp chopped fresh thyme, plus extra sprigs to garnish
  • 150g Roquefort cheese, crumbled
  • parmesan cheese, grated


  • 23cm fluted tart tin with a removable base
  • grease proof paper
  • baking beans


  • Roll out the puff pastry into a circle on a lightly floured surface to the thickness of a £1 coin, then loosely roll the pastry around the rolling pin. Unroll it over a lightly greased 23cm fluted tart tin with a removable base, then gently push the pastry into the tin using a little ball of floured pastry to help ease it into the tin’s edges and flutes. Roll the rolling pin over the top to trim the edges. Prick the base all over with a fork, line the case with baking paper and fill with baking beans. Chill for 30 minutes.
  • Meanwhile, heat the oven to 200°C/fan 180°C/gas 6. Blind bake the pastry case for 20 minutes, then remove the paper and beans and bake for 10 minutes more until the pastry begins to turn golden. Remove from the oven, brush the pastry with beaten egg yolk, then return to the oven for 5 minutes.
  • Arrange the pears in neat circles to cover the base of the case. Bake for 10-12 minutes until the pears begin to soften. Heat the oil in a frying pan and fry the red onion until soft, then set aside. Turn down the oven to 180°C/fan 160°C/gas 4.
  • Put the mascarpone in a bowl and stir briefly to soften, then add the beaten eggs, milk and mustard.  Stir until smooth and combined. Season with a small pinch of salt and lots of freshly ground black pepper.  Stir in the chopped thyme.
  • Scatter the fried red onion and the Roquefort over the softened pears. Pour over the mascarpone mix. Sprinkle over some small thyme sprigs and grated parmesan cheese. Bake for 25 minutes or until the filling is set and golden. Once cooked, leave to cool in tin before removing.
  • Serve at room temperature or lukewarm with steamed green vegetables or a green salad.

Handy Tips

  • This recipe is suitable for vegetarians.  Walnuts work well with Roquefort.  Add a handful of chopped walnuts to  the filling before baking the quiche.
  • For a meatier version, add a handful of chopped German smoked ham or fried bacon lardons to the filling.
  • Replace the pears with apple wedges or fresh fig halves.
  • Add a sweet and sour twist by incorporating two tablespoons of dried cranberries to the filling.
  • Replace the mascarpone cheese with thick natural yogurt for a healthier version.

Recipe inspired by Eric Lanlard




Owner of Delicieux Cakes, qualified dietitian with years of experience in corporate catering. Contributor of easy to follow food recipes to suit a busy lifestyle. My love of food is intertwined in my being. Creating beautiful food is my voice, seeing people enjoying my dishes fills me with joy.

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