Pear Onion Quiche

"This recipe is a lovely savoury quiche featuring fresh pears and onions. It is great any time of the year, but especially in autumn. Serve this with a nice salad and you have a fantastic healthy meal. I hope youll enjoy it as much as we do!"
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Ready In:
1 10 inch quiche


  • For the Crust

  • 100 g spelt flour (can use ap, too)
  • 100 g whole spelt flour (can use whole wheat, too)
  • 12 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)
  • 14 teaspoon nutmeg
  • 14 teaspoon fresh ground black pepper
  • 14 teaspoon mixed Italian herbs, dried
  • 18 teaspoon paprika


  • 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.
  • 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 180°C/350°F for 10 minutes.
  • Meanwhile for the filling heat the oil in a pan. Sautee onions and pear slices for 4 minutes. Set aside.
  • In a big bowl beat together eggs and sour cream. Add cheese, herbs and spices.
  • Fold the slightly cooled sauteed onions and pears into the sour cream mixture. Pour this into the pre-baked pie shell.
  • Bake in the oven at 180°C/350°F for 30 minutes or until toothpick inserted in the centre comes out clean and quiche is slightly browned.

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