Goat cheese and pear quiche

Continuing on the theme of tarts and quiche, this time I propose a vegetarian goat cheese and pear quiche served on a bed of valeriana with a sour-sweet dressing which I think perfectly complements the delicate flavour of the quiche. A nice little starter to feed your appetite.

You'll need (for 8 mini quiche):

a packet of pasta brisée

3 eggs

100ml of cream

1 pear

50g of goat cheese

rosemary

pepper

valeriana

balsamic vinegar

orange flower honey

1. Roll out the dough and cut out circles of about 8cm diameter to fit a ramekin. Cover the ramekins with wax paper (or butter them) before fitting in the dough circles. Put another layer of waxed paper on top and cover it with beans or rice to prevent the dough from growing in the oven. Put in the oven set to 150 degrees for 10 minutes.

2. Peel the pear and cut into fine pieces. Fry with a minimum amount of oil until soft.

3. Similarly, cut the goat cheese into smaller pieces.

4. Mix the eggs with cream. Add rosemary and pepper for taste.

5. Remove the ramekins from the oven, remove the paper from the top. Add pear pieces and pour the eggs and cream mixture over them. Be careful not to over-pour the mixture above the edges of the pasty. Add pieces of cheese on top and put back in the oven for about 15 minutes.

6. Prepare the salad dressing by mixing balsamic vinegar and honey in a 1:1 proportion. Warm both ingredients in a pot until they combine. Cool down before serving.

7. Once the quiche are ready, carefully remove them from the ramekins and put on a bed of valeriana with the dressing, et voila!

Bon appétit!