Pretty Fair Pear

Pear Gorgonzola Quiche, made with several of my favorite foods, has a crust I will make again!  This recipe is in the January issue of Better Homes and Gardens.  Mine is made in a smaller 7 1/2 inch springform pan.

Deep Dish Pastry Crust
(Serves 6)

2/3 cup Whole Wheat Pastry Flour
2/3 cup All Purpose Flour
Dash Salt
5 Tablespoons Earth Balance Buttery Spread
1 Egg
1-2 Tablespoons Cold Water
Pulse flours and salt in food processor.  Cut in Buttery Spread.  Add Egg and mix, then add cold water until dough can be formed into a ball.

Roll dough on pastry cloth into a 12 inch circle.  Place in springform pan, pushing dough up sides of pan.  Bake at 400 F. for 10 minutes.

Pear and Gorgonzola Quiche

2 Pears, cored and cut in 1/2 inch cubes
2 teaspoons Earth Balance Buttery Spread
2 teaspoons Sugar
Saute until brown, about 7 minutes. 
Place in bottom of crust.
Add:
1/3 cup Gorgonzola & Parmesan Cheese Mix


4 Eggs
1 1/3 cup Plain Nonfat Greek Yogurt
2/3 cup Skim Milk
1/4 teaspoons Nutmeg
Blend in blender until frothy.  Pour over cubed pear mixture in crust.
 
1 Pear, sliced very thin
2 teaspoons Earth Balance Buttery Spread
Saute until brown on both sides.

Arrange pear slices on top of quiche.  Shred fresh nutmeg over pears.  Bake at 325 degrees for 1 hour and 15 minutes.  

Our meal was served with colorful cooked carrots and a glass of skim milk.