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Quick Quiche: Stilton, Pear, and Nuts


Michael shares a couple of the meals he discovered with friends.

This quiche comes together quickly so you can sit down and enjoy your meal!

This quiche comes together quickly so you can sit down and enjoy your meal!

Quick Quiche Inspiration

You know how it is sometimes. You look in the fridge and see that block of Stilton cheese that looked like a good idea at the deli.

You may have no idea what to do with blue cheese, and the thought of eating it straight is quite daunting. Recipes for blue cheese do not even compute in your mind.

Then you look in the cupboard and see a couple of forlorn-looking half-empty bags of walnuts and pistachios that were left over from a previous recipe.

They want to be used up and freed from the darkness of the cupboard. Suddenly your eye catches a few pears looking a little lonely in the fruit bowl.

Served warm or cold, it's delicious!

Served warm or cold, it's delicious!

The stinky Stilton, poor pears and knobbly nuts all cry out to be released.

You may well have had walnuts in a salad. Or maybe in a cake or loaf. But how about a quick quiche? Among all the recipes for blue cheese, this one is a winner.

It seems like the combination from hell. Stilton, pear, walnuts and pistachios—even Google hates it. It's almost a Google-whack, it is so search-unfriendly.

You may search in vain, trying to find a recipe that includes all these leftovers, and realise that there are none.

So by complete accident we found a niche that was completely empty, and we had just the recipes for blue cheese, cooking pistachios and walnuts and pears.

Inspiration comes from many places. Inspiration for this recipe came about from some leftovers from a previous recipe for a banana and walnut loaf bread.

We made some shortcrust pastry, added a few nuts, that Stilton and some spare pears—and voilà, a beautiful quiche!

A Flash of Inspiration

The Hairy Bikers (two TV chefs on BBC) had made these little tartlets and they looked really interesting.

We thought, why not adapt that idea with different ingredients and do it on a much larger scale? So, in other words, we ended up with something totally different.

We must, however, give credit to the Hairy Bikers for setting us off thinking in this direction.

When you allow yourself to follow along these other pathways, it is surprising what you can discover. I think we may have created a brand-new dish: a quick quiche using four ingredients that rarely would be combined together in a main dish.

Stilton and pear is a common combination for dessert, but not baked with nuts and a creamy filling and served as a main meal, that's for sure.

We discovered that when the Stilton is baked, it loses its pungency and strength and becomes quite mild.

We made it, and to our complete surprise and delight, it tasted great and was gone in no time flat. Which in our world is the acid test of any recipe.

We call it 'plate time'. In other words, how long does it stay on the plate? The faster it disappears, the more successful the recipe.

Cooking Time (Includes 30 Minutes Resting the Pastry)

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

8 good-sized portions


For the pastry:

  • 300 g (10½ oz) plain flour, plus extra for rolling
  • 175 g (6 oz) butter
  • 1 egg, beaten

For the filling:

  • Knob of butter, for frying the pears
  • 1 tsp olive oil
  • 3 medium conference pears, peeled
  • 3 eggs, beaten
  • 300 ml (½ pint) crème fraîche
  • 100 ml (1/3 pint) single cream
  • 3 sage leaves, finely shredded (optional)
  • 150 g (5½ oz) Stilton, rind removed and broken into small pieces
  • 40 g (1½ oz) walnuts, broken into small pieces
  • 40 g (1½ oz) pistachios, broken into small pieces

Step 1: Make the Pastry

  1. For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs.
  2. Add the egg and pulse until the mixture just comes together as a dough.
  3. Take the dough and knead it slightly into a round ball shape, wrap in cling film and put in the fridge for 30 minutes to rest.
  4. On a lightly floured rolling board or worktop, roll out the pastry to a large square shape and place in a greaseproof paper-lined baking tray.
  5. Cut around the edges to trim off the overhanging pastry.
  6. Using a fork, prick the pastry to allow air circulation as this will stop it from rising when cooking.
  7. Pour in enough baking beads to cover the whole surface of the pastry. Save any excess pastry for another smaller quiche or another recipe.

Step 2: Blind-Bake the Pastry

  1. Preheat the oven to 200C / 400F / Gas 6.
  2. Bake the pastry for 20 minutes, then remove the baking beads and greaseproof paper and place back in the oven for another 10 minutes at 170C / 325F / Gas 3 or until the pastry turns a light brown colour. Cookers vary so keep an eye on it occasionally. Fan-assisted ovens will be faster.

Step 3: Fry the Pears

  1. Add the butter and oil to a large non-stick frying pan.
  2. Fry the pear slices for 1-2 minutes until lightly browned all over.
  3. Place pear slices on kitchen paper towel to soak up excess juices.

Step 4: Make the Creamy Filling

  1. Combine the eggs, cream, and crème fraîche. Beat until smooth. Add salt ground black pepper to taste.
  2. Break up and crumble the Stilton into the cooked pastry-lined baking tray.
  3. Add in the lightly browned slices of pear and sprinkle over with the blitzed walnut and pistachio pieces. Carefully pour over the egg and cream mixture, making sure to fill in between all gaps in the quiche. Give the baking tin a little shake, to make sure the mixture fills every space between the nuts and stilton and pears.

Step 5: Bake the Quiche

  1. Bake for 25-30 minutes or until the filling is just set.
  2. Remove the quiche from the oven and leave to stand for 15 minutes.
  3. Carefully remove from the baking tray and leave to cool completely on a wire rack.

Preparing the Pastry

Quick Quiche Poll


Micheal (author) from United Kingdom on October 17, 2014:

Hi Minnetonka Twin, It was absolutely amazing if I say so myself. Put it this way. It was gone in seconds :)

Linda Rogers from Minnesota on October 16, 2014:

This sounds so delicious Michael and I love the sense of humor in the recipe. A very creative quiche recipe.

Micheal (author) from United Kingdom on July 25, 2014:

Hi Natalie, you can try some quiche yourself in a few days. We will make one.

Natalie Mulcahy Karam on July 08, 2014:

Love this recipe dad, I saw something similar on Master Chef Australia a few days ago. The ingredients were part of a mystery box challenge. Very cute that you are both getting creative in the kitchen. Great photos too! When are you releasing a cookbook. X

Micheal (author) from United Kingdom on February 16, 2013:

Hello ignugent17 ,

Glad you took the time to read and leave your comment. Much appreciated. Thanks.

Micheal (author) from United Kingdom on February 16, 2013:

Hello tillsontitan (Mary),

So glad you found this interesting. It tasted fantastic if I do say so myself.

Reminds me that we should make another one soon. :)

ignugent17 on February 13, 2013:

Looks delicious and healthy. Thanks for sharing your recipe.

Mary Craig from New York on February 13, 2013:

Hairy Bikers beware! Molometer is on the scene. This entire hub is delightful from beginning to end. Your recipe looks scrumptious and I can say this because you've added so many great pictures. You can put a knob of butter on anything, anytime!

Voted up, useful, funny, and interesting. Great hub.

Micheal (author) from United Kingdom on August 09, 2012:

Hello Au fait,

Stilton is 'the original and first' blue cheese.

How interesting that people just think of blue cheese. It's a little like the champagne issue. Anything made away from the champagne region can only be called sparkling wine.

This quick quiche is delicious. Enjoy.

C E Clark from North Texas on August 08, 2012:

Had to Google the Stilton cheese. Have never heard of it before. It was the blue cheese that caught my eye in your title. I love blue cheese crumbled into my tossed salad. It's pretty good by itself, too, and I love quiche. Yours looks pretty yummy, and your description just made it all the more intriguing. Will have to give it a try to add it to my quiche recipes repertoire.

Micheal (author) from United Kingdom on July 17, 2012:

Tammy you are so funny, what''s a knob of butter between friends lol.

Tammy from North Carolina on July 17, 2012:

I still chuckle when this pops up in the newsfeed... Knob butter.. tee hee!

Micheal (author) from United Kingdom on July 17, 2012:

Thanks Shelby,

Glad you liked it. It tastes great too and a new twist for a quick quiche.

Shelbey on July 16, 2012:

This looks really nice

Micheal (author) from United Kingdom on June 29, 2012:

Hello Theresa,

lol, I hope you managed to get to the store today for all the ingredients.

Your comment "I want that now! Right now!" gave us such a giggle.

Did you like Linda's hand acting? She has great hands for TV lol.

We are fine thanks. We had great fun making this recipe and hub.

I muted the sound on the video. You would not believe what we were talking about while filming. Life the world and everything else in between. : )

Glad you liked it and hope you enjoyed eating this quick quiche too. :)

Theresa Ast from Atlanta, Georgia on June 27, 2012:

Michael! I want one right now! A Stilton, Pear and Walnut Quiche! And I have none of the ingredients. :( Usually when I read a recipe that appeaks to me I think, "I should try that the next time the family comes over." Or maybe, "Why that would really make a great addition to Christmas Eve dinner."

But as much as I love food, I don't think I have ever seen a recipe and thought (so intently, it was almost audible) "I want that now! Right now!" You and your divine recipe have created a "first" in my culinary experience. Bravo!

Hope you and Linda are well. Hope teaching is still suiting you. My summer classes have begun and are going fairly well.

Take good care.


PS I will be going shopping tomorrow on the way home from work. Don't know if I will be able to sleep tonight. Oh, my.

Micheal (author) from United Kingdom on June 22, 2012:

Thanks Brett, : )

It was a great giggle, making this recipe up.

Thanks for the heads up. I completely missed the typo. I was probably laughing so hard at the time.

Glad it gave you a laugh too. Nice to know it worked. ha ha ha.

Brett C from Asia on June 21, 2012:

Ha ha ha ... I love the way that you set the scene for this!

What a weird combination, but then it is often the weird mixtures which as surprisingly good.

Shared, tweeted, up and useful.

Oh, and a small typo I think "Are you a man {or} a mouse?" ... as we need to help each other catch them before Google does ;-)

Micheal (author) from United Kingdom on June 20, 2012:

Thanks Femme, we aim to please lol.

It was great fun putting this together too. The result was a great quiche and smiles all around.

femmeflashpoint on June 18, 2012:


Great recipe. It's got several of my fav foods in it. :)

Beyond it being a brilliant recipe idea, you've had me cracking up while reading the article. Fornlorn nuts, stinky Stilton and poor pears, combined with a knob of butter ... you had me feeling sorry for nuts and fruit, and I've never heard of butter amounts being referenced with the word "knob". I loved it, lol!

Vote up and passed around!


Micheal (author) from United Kingdom on June 15, 2012:

Hi Debbie,

I suppose most people associate quiche with quiche Lorraine or similar.

The actual term 'quiche' refers to the flan case itself, which is then filled with a savory filling and thickened with eggs.

As far a recipes go. Blue cheese, Stilton, pear and nut can't get much more savory lol

It is different and totally delicious. Hope you give it a try.

Deborah Brooks Langford from Brownsville,TX on June 14, 2012:

well this quiche might be different but it looks wonderful. I love quiche any way..


Micheal (author) from United Kingdom on June 13, 2012:

Hello Aurelio,

It was an inspirational moment. Nut in a quiche! sounds odd but tastes divine.

Aurelio Locsin from Orange County, CA on June 13, 2012:

What an interesting combination -- never thought to add my favorite nut as a topping for quiche. Voting this Up and Useful. SHARED.

Micheal (author) from United Kingdom on June 12, 2012:

Hello Vespawolf,

It is an unusual combinations but they work really well together. The proof is in the eating. It was gone pronto :) Enjoy. Let me know what you think.

Micheal (author) from United Kingdom on June 12, 2012:

Hi Tammy,

You had me in PMSL at the knob butter lol. Still laughing. Glad it gave you a tickle or two too lol

Vespa Woolf from Peru, South America on June 12, 2012:

What a great idea for lonely pears and daunting Stilton! I love your opening paragraphs. We love blue cheese, walnuts and pears but wouldn've never thought to bake them into a quiche....or to add pistachios. I definitely need to give this one a try!

Tammy from North Carolina on June 11, 2012:

I am so glad you clarified that Molometer. That could have some naughty connotations here... I won't defile your wonderful recipe... but.... I had to ask.. ROFL!!!!

sacramentobbroker on June 11, 2012:

Just one wd - YUMMYLICIOUS. Thanks for sharing.

Micheal (author) from United Kingdom on June 11, 2012:

Hi Suzie,

It is a basic shortcrust pastry. It is so easy to make. Probably quicker to make than going to the shop.

The hairy bikers made these tiny little tartlets, with the stilton and pears.

We added the walnuts, pistachios and cream and baked it in a large quiche tray.

Hope you give it a try.

Thanks Suzie :)

Micheal (author) from United Kingdom on June 11, 2012:

Hi Lathing,

All I can say is that it did not stay on the plate long. It was gone in a flash.

As a quick quiche, from basically a bunch of leftovers it was truly amazing. Hope you like it.

Micheal (author) from United Kingdom on June 11, 2012:

Hello AliciaC,

Me too, individually there are all great ingredients. Combined they are incredibly good. Give it a try.

Micheal (author) from United Kingdom on June 11, 2012:

Hi Tammy lol, not knob butter! (typo) lol I'll fix it. :)

A knob of butter is, more than a smidging and a little less than a tad. Or in old English a tablespoon of butter.

There is a picture of said knob. In the frying pan with the olive oil waiting for the pears.

Glad you enjoyed this Tammy. Thanks for the heads up lol

Micheal (author) from United Kingdom on June 11, 2012:

Hello Jackie,

Give it a whirl. If you like savory. I think you will like this. The stilton loses it's pungency when baked. Enjoy.

Micheal (author) from United Kingdom on June 11, 2012:

Hi Dexter,

You have to try this warm. It is stunning,

Suzanne Ridgeway from Dublin, Ireland on June 11, 2012:

Hi molometer, how interesting! I have watched some of the "Hairy Biker" series but missed the inspiration for this. I love all the ingredients so must give it a go! Which pastry can I use pre bought? Thanks for sharing voting up, interesting!

LaThing from From a World Within, USA on June 11, 2012:

I love quiche, and this looks so ....... scrumptious! I will have to give it a try. The idea of mixing those three ingredients is superb! Voting up, they must add a delicious button, and sharing it....

Linda Crampton from British Columbia, Canada on June 10, 2012:

This sounds very tasty. I like Stilton cheese, pears, walnuts and pistachios individually, and I love the thought of seeing what they taste like when they're mixed! Thank you for the recipe.

Tammy from North Carolina on June 10, 2012:

For us Americans, what is knob butter? This is really creative and I think fried pears would be good. Over here we have Paula Deen. You guys have the The Hairy Bikers. Wow! This is a very interesting hub with a lot of English flair. Love it!

Jackie Lynnley from the beautiful south on June 10, 2012:

I may have to try this, I love interesting combinations and this sure sounds like one!

Dexter Yarbrough from United States on June 10, 2012:

Great photos and instructions. I am going to give this a try! Thanks!

Micheal (author) from United Kingdom on June 10, 2012:

Thank you ishwaryaa22 for your warm comments.

My wife Linda must take the credit for the cooking and the idea (again : ) .

I am glad you liked the photos. It took us more time to choose which photos to use, than it did to make this quick quiche lol

Hope you give it a try sometime. It is pretty simple and tastes great.

Micheal (author) from United Kingdom on June 10, 2012:

Hi Angela,

It really is worth it. It makes good use of items that would probably sit in the cupboard for ages.

Angela Brummer from Lincoln, Nebraska on June 10, 2012:

Okay I will give it a whilr. I do love blue cheese! Your pictures are beautiful!

Ishwaryaa Dhandapani from Chennai, India on June 10, 2012:

The photos look delicious and well captured that they look like they are from an established cooking magazine! I have tasted savory quiches and like them. I also like nuts, cheese and pears. Your instructions, photos and video are precisely explained. Thank you for introducing this unique quiche recipe. Well-done!

Thanks for SHARING. Useful & Interesting. Voted up and Socially Shared.

Micheal (author) from United Kingdom on June 10, 2012:

Hi Angela,

Different is the right word. It was inspired. Blue cheese loses it's strength when baked. It tastes great.

Angela Brummer from Lincoln, Nebraska on June 10, 2012:

This is very different than my quiche. It does taste yummy though? Promise?

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