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“Savory” & “Sweet” Asian Pear and Brie Quiches
Created by Chef Heather, this duo of quiches highlights the versatility of Subarashii Kudamono Asian Pears in both sweet and savory expressions. The Sweet Quiche pairs fresh Asian Pears with creamy Brie, tart craisins, and a whisper of nutmeg for a gently sweet, custardy dish. The Savory Quiche layers sautéed scallions, spinach, and Parmesan with Brie and rosemary, offering a fragrant, richly satisfying bite. Whether you’re hosting brunch or preparing a light supper, these recipes bring balance, beauty, and orchard-fresh flavor to the table.
Each serves 6–8.
Ingredients
Savory Quiche
1 Pie crust
1 cup Cheese, Parmesan, grated
4 Tbsp. Butter
4 Eggs
6-8 leaves Spinach
2 cups Cream, heavy
8 Onions, green
¼ Tsp. Nutmeg, ground
1 cup Cheese, Brie
¼ Tsp. rosemary
1 cup Subarashii Kudamono fresh Asian Pears, sliced
Sweet Quiche
1 Pie crust
1 cup Cheese, Brie
4 Tbsp. Butter
4 Eggs
½ cup Craisins
2 cups Cream, heavy
1 Tbsp. chives
¼ tsp. Nutmeg, ground
1 cup Subarashii Kudamono fresh Asian Pears, sliced
Preparation
Savory Quiche
- Preheat oven to 400.
- Cover pie crust with foil and bake for 10 minutes, then remove foil and bake 5 minutes more. Remove pie crust from oven and reduce heat to 325.
- Julienne spinach. Chop all of green onions. In skillet, saute onion until tender. Remove with slotted spoon and combine with spinach and Asian Pears. Spread mixture on bottom of pie shell. Spread Brie over mixture and sprinkle with Parmesan. Combine eggs, cream, and nutmeg, rosemary and pour over cheese.
- Bake for 30 minutes or until set. Let cool slightly, then cut into wedges or squares and serve.
Sweet Quiche
- Preheat oven to 400.
- Cover pie crust with foil and bake for 10 minutes, then remove foil and bake 5 minutes more. Remove pie crust from oven and reduce heat to 325.
- Slice Asian Pears. Combine pears and craisins. Spread mixture on bottom of pie shell. Spread Brie over mixture. Combine eggs, cream, and nutmeg, chives and pour over cheese.
- Bake for 30 minutes or until set. Let cool slightly, then cut into wedges or squares and serve.
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