Ingredients — what you'll need
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- 3 piece Pear
- 10 gram Salt
- 100 gram Blue Cheese
- 170 gram All-purpose wheat flour
- 150 gram Arugula
- 5 gram Black Pepper
- 400 gram Cottage Cheese
- 100 gram Unsalted Butter
- 100 milliliter Fresh Whole Milk (3.5% Fat)
- 1 piece Chicken Eggs
- 50 gram Spreadable Processed Cheese
Step-by-step method
At a glance
You're making a delicious cheese and pear quiche that comes together in under two hours, with most of that time being hands-off resting and baking. The main thing to watch out for is getting the pastry dough just right—it needs to rest for a full hour before rolling out—but after that, you're just layering cottage cheese, pears, and blue cheese onto a pre-baked crust and finishing it in the oven.
1/4
Soft pastry dough
Mix plain flour, butter, grated Primator cheese, egg and salt into a smooth dough. The dough shouldn't be sticky. If it feels too dry, add a splash of fresh milk. Wrap the soft dough in plastic wrap and let it rest for an hour.
Ingredients
- 170 gram All-purpose wheat flour
- 100 gram Unsalted Butter
- 50 gram Spreadable Processed Cheese
- 1 piece Chicken Eggs
- 5 gram Salt
- 100 milliliter Fresh Whole Milk (3.5% Fat)
2/4
Roll out the dough
Roll out the rested dough into the shape you need and transfer it to a baking tin greased with butter and dusted with coarse flour, or onto a baking tray. Prick the dough with a fork and bake at 180°C for about 10 minutes.
3/4
Filling
Spread South Bohemian cottage cheese over the warm base, then season with salt and pepper to taste. Arrange sliced pears on top and sprinkle with grated or crumbled South Bohemian golden blue cheese.
Ingredients
- 400 gram Cottage Cheese
- 5 gram Salt
- 5 gram Black Pepper
- 3 piece Pear
- 100 gram Blue Cheese
