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The sharp tang of blue cheese, the saltiness of bacon and the sweetness of pear is what makes this recipe a flavorful favorite.
- 4 strips of bacon, diced
- 6 fingerling potatoes, boiled until tender
- 1/3 cup crumbled Blue D’Auvergne
- 1-9” pie shell
- 1 cup half and half
- 4 eggs
- 1 ripe pear
- ¼ teaspoon dried basil
- Pinch of salt and pepper to taste
Cook bacon over medium heat until crispy, drain on paper towels. Cut cooked potatoes in to ½ inch slices. Combine eggs, basil, salt and pepper, whisk well in medium sized bowl and set aside. Arrange potato slices in pie shell, layer with bacon. Top with crumbled blue cheese. Pour in egg mixture and place in pre-heated 450*F oven. Bake for 15 minutes before turning oven down to 350°F and continue to bake until firm, about ½ hour. Slice pear in thin slices and arrange on the top of the quiche for the last 15 minutes of cooking. Let rest for 15 minutes before serving.
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