We love Quiche!...And Lana makes the most delicious seasonally inspired quiches I have ever had. Using Melissa’s peak-of-the-season Korean Pears for the ultimate in juicy texture, along with tangy blue cheese and crunchy walnuts this is my newest favorite in her Quiche repertoire. This quiche is wonderful served at room temperature with a green salad for a vegetarian meal or on your holiday brunch buffet. (Thanks for the recipe Mommy!)

• 1 chilled, unbaked, 11-inch Pâte Brisée tart shell (recipe below)
• 2 Korean Pears
• 4 ounces blue cheese, crumbled
• 3/4 cup walnuts, toasted
• 1/2 cup whole milk
• 1/2 cup creme fraiche
• Pinch of freshly grated nutmeg
• 1 egg, lightly beaten
• Salt and freshly ground pepper

Preheat the oven to 425°F. Core, stem, and slice the pears lengthwise, leaving the peel on.

Remove and uncover the chilled Pâte Brisée tart shell. Sprinkle the blue cheese and toasted walnuts into the bottom of the shell. Arrange the pear slices in a circle pattern over the nuts and cheese.

In a small bowl, whisk together the milk, creme fraiche, egg, nutmeg, salt, and pepper. Pour the milk mixture over the tart filling. Bake until just set, about 30 to 35 minutes. Cool the quiche on a wire rack for 30 minutes to allow the filling to set before serving.

PATE BRISEE
Makes one 11-inch tart shell

This is a basic short-pastry dough for tarts, quiches, or pies that always turns out flaky and buttery. Make sure the butter is very cold when making the dough.

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 10 tablespoons frozen unsalted butter, cut into 1/4-inch cubes
• 1 egg, lightly beaten
• 1/4 cup ice water
• 1/2 teaspoon fresh lemon juice

In the bowl of an electric mixer fitted with a paddle attachment, combine the flour and salt. Add the cold butter and mix on low speed until the mixture resembles fine breadcrumbs, about 1 minute. Add the egg, cold water and lemon juice and continue mixing just until large lumps form.

Turn the dough out onto a lightly floured work surface and gather the mixture together. Using the heel of your hand, knead the dough gently, just until it holds together, about 30 seconds. Place the dough on a large sheet of plastic wrap and shape the dough into a flat disk. Cover the dough with another sheet of plastic wrap and refrigerate for at least 1 hour or overnight.

Roll the chilled dough out until it's no more than an 1/8-inch thick. Carefully transfer the pastry to an 11-inch metal tart pan, and trim the excess pastry by running your rolling pin over the top edge of the pan. Using a fork, lightly prick the bottom of the tart shell. Cover with plastic wrap and refrigerate for at least 1 hour before filling and baking.