Pear Onion Quiche Recipe

Name: Pear Onion Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 100 g spelt flour (can use ap, too); 100 g whole spelt flour (can use whole wheat, too); 1/2 teaspoon mixed Italian herbs, dried; 1 pinch salt; 100 g vegetarian pate (like tartex, tofu or sunflower seed based, with onion flavour, may sub butter); 1 egg, beaten; 1 tablespoon cold water (may need more); For the Filling; 1 tablespoon oil; 3 red onions, halved and sliced; 2 pears, firm but ripe (halved and sliced); 200 g light sour cream; 2 eggs; 200 g swiss cheese, grated (can use light); 1/4 teaspoon nutmeg; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon mixed Italian herbs, dried; 1/8 teaspoon paprika

Servings: persons

For the Crust
100 g spelt flour (can use ap, too)
100 g whole spelt flour (can use whole wheat, too)
1/2 teaspoon mixed Italian herbs, dried
1 pinch salt
100 g vegetarian pate (like tartex, tofu or sunflower seed based, with onion flavour, may sub butter)
1 egg, beaten
1 tablespoon cold water (may need more)
For the Filling
1 tablespoon oil
3 red onions, halved and sliced
2 pears, firm but ripe (halved and sliced)
200 g light sour cream
2 eggs
200 g swiss cheese, grated (can use light)
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon mixed Italian herbs, dried
1/8 teaspoon paprika

1
For the Crust combine flours, herbs and salt in a big bowl. Using your fingers work in the vegetarian spread or butter until coarse crumbs have formed. Add the egg and the tbs of water. Knead into a smooth dough. If dough is too dry, add another tbs of water and knead again.
2
Pat dough into a greased 10 inch spring-form pan (or pie dish). Prick with a fork and pre-bake in the preheated oven at 180u00b0C/350u00b0F for 10 minutes.
3
Meanwhile for the filling heat the oil in a pan. Sautee onions and pear slices for 4 minutes. Set aside.
4
In a big bowl beat together eggs and sour cream. Add cheese, herbs and spices.
5
Fold the slightly cooled sauteed onions and pears into the sour cream mixture. Pour this into the pre-baked pie shell.
6
Bake in the oven at 180u00b0C/350u00b0F for 30 minutes or until toothpick inserted in the centre comes out clean and quiche is slightly browned.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Crust, 100 g spelt flour (can use ap, too), 100 g whole spelt flour (can use whole wheat, too), 1/2 teaspoon mixed Italian herbs, dried, and more.

Yes, Pear Onion Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pear Onion Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions