I’ve been making a variation of this quiche for years. Our favorite restaurant where we live serves something similar occasionally and while we really like it, it is super heavy on the egg part and really light on the blue cheese and pear (our favorite) part! So I set out to make my own? This is more of a special occasion breakfast in my opinion but my husband wants it every single weekend, ha! He loves it so much which makes me happy :)… but I get bored so I change up the crust recipe or the type of nuts I use or even the amount of eggs I use occasionally. I don’t really think quiche is the right word for what this is… its definitely more like a savory French tart. It absolutely has a French bistro vibe to it and who does not LOVE a French Bistro vibe?! It is really light and fluffy and just packed with all kinds of unique flavor. Since I converted to mostly grain free awhile back I don’t use a traditional pie crust but if you are not worried about consuming grains you could just use a frozen deep dish pie crust or one of those pre-made pie crusts you just roll out into a pie dish. Try it and LOVE It!!

Grain Free Pie Crust:

  • 1 stick cold butter
  • 3/4 cup coconut flour
  • 2 eggs

Filling mix:

  • 2 ripe pears sliced
  • 4-8 oz blue cheese
  • 2 eggs
  • 1/2 cup sour cream (full fat)
  • 1/2 cup half and half
  • s&p
  • 1/2 cup chopped walnuts

For the crust: cut the butter into chunks and put in food processor. Add in coconut flour and eggs and pulse until well blended and in a tight ball. Press into greased pie dish.

For the filling: Thinly slice two ripe pears. Arrange them flatly into the pie dish. Top with blue cheese and chopped walnuts. We usually go heavy on the cheese but anywhere from 4-6 oz is good. Crack two eggs into bowl and beat well by hand. Add in sour cream and half and half and s&p and mix well (if too thick add a little milk to thin it a bit). Pour over the pears. Bake at 425 for 35-40 minutes.

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