Do you like cheese? Some do, some don’t and some can’t (sorry for those people)!
If you don’t like cheese, you should better skip this and try some other recipe (how did you end up here anyways???). Today’s little cheese lesson is about Reblochon [ʁə.blɔ.ʃɔ̃] de Savoie – a soft cheese from the French Alps – mais bien sûr!
The name “Reblochon” derives from the word ‘reblocher’ which (literally translated) means ‘to pinch a cow’s udder again’. Yes – the cow has been touched twice ;P It refers to the practice of holding back some of the milk from the first milking. Back in the days the farmers were taxed according to the amount of milk their herds produced. By not milking the cows fully and leave some milk in there, they were able to reduce their taxes – that easy. The milk that remains, is much richer and was traditionally used by the dairymaids to make their own cheese – the Reblochon for example.
I’m so proud I could give you this little cheese lesson ;P Anyways – the combination of Reblochon and Gruyère with bacon (nomnom) and pears (nom-but-not-bacon-nomnom) is soooo good. I could have eaten half of the quiche to be honest. But I did not. Luckily for my belly ;)
Note: The Reblochon is normally bit pricy and you’re not getting it in every supermarket (most farmers markets have it though I think) – ask your cheese guy – I am sure you can substitute that cheese with some other (less expensive) soft cheese. You should still get a great quiche…
INGREDIENTS / ZUTATEN
7 oz. (200g) butter
2 1/3 cups (300g) all-purpose flour
1/2 tsp. salt
For the filling:
1 ripe pear
3.5 oz. (100g) bacon, diced
2/3 cup (160g) heavy cream
1 cup (240g) crème fraîche
3.5 oz. (100g) Gruyère, grated
10.5 oz. (300g) Reblochon
300g Mehl (Type 405)
1/2 TL Salz
Für die Füllung:
1 reife Birne
100g Speck, gewürfelt
240g Crème fraîche
100g Gruyère, gerieben
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) springform tin ( I used a rectangle tin) and set aside. Take the dough out of the fridge and roll out on a floured surface. Place in the springform tin and form a 1.2 inch (3cm) edge. Prick the bottom several times with a fork.
3. Peel and core the pear and cut into thin slices. Place on the bottom of the quiche and add the diced bacon on top. In a bowl mix eggs with heavy cream and crème fraîche. Season with salt and pepper. Fold in the grated Gruyère and the Reblochon in small pices and then pour over the pears and bacon. Bake for about 45 minutes. Serve warm.
2. Den Ofen auf 180°C (350°F) vorheizen. Eine 26cm (10 inch) Springform ( ich hab eine längliche Tortenform benutzt) einfetten und zur Seite stellen. Den Teig aus dem Kühlschrank nehmen und ausrollen. In die Form legen und an den Seiten einen etwa 3cm (1.2 inch) hohen Rand formen. Mit einer Gabel mehrmals einstechen.
3. Die Birne schälen, entkernen und in dünne Streifen schneiden. Auf dem Boden der Quiche verteilen und den gewürfelten Speck darübergeben. In einer Schüssel die Eier, Sahne und Crème fraîche verquirlen. Mit Salz und Pfeffer würzen. Den geriebenen Gruyère und Reblochon in kleinen Stücken unter die Masse heben und alles in die Form gießen. Im Backofen für ca. 45 Minuten backen. Warm servieren.
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Here is a version of the recipe you can print easily.Print
Reblochon Pear Quiche
- Prep Time: 20
- Cook Time: 45
- Total Time: 90
For the dough
- 7 oz. (200g) butter
- 2 1/3 cups (300g) all-purpose flour
- 1/2 tsp. salt
- 1 egg
For the filling
- 1 ripe pear
- 3.5 oz. (100g) bacon, diced
- 4 eggs
- 2/3 cup (160g) heavy cream
- 1 cup (240g) crème fraîche
- salt, pepper
- 3.5 oz. (100g) Gruyère, grated
- 10.5 oz. (300g) Reblochon
- For the dough place the flour on your working surface and make a small well in the middle. Add the egg and salt to the middle and the butter on top in small pieces. Knead everything with your hands until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) springform tin ( I used a rectangle tin) and set aside. Take the dough out of the fridge and roll out on a floured surface. Place in the springform tin and form a 1.2 inch (3cm) edge. Prick the bottom several times with a fork.
- Peel and core the pear and cut into thin slices. Place on the bottom of the quiche and add the diced bacon on top. In a bowl mix eggs with heavy cream and crème fraîche. Season with salt and pepper. Fold in the grated Gruyère and the Reblochon in small pices and then pour over the pears and bacon. Bake for about 45 minutes. Serve warm.
- Enjoy baking!
- Serving Size: 6
Looks delicious! Can I have a piece? ;)
Sure – you just have to come over from wherever you are :P