Roasted Pear and Yogurt Lebanese Quiche with Warm Spices

What Makes This Special

This recipe balances the tang of yogurt—a typical Lebanese thickener and tenderizer—with roasted pears and warm spices for autumn, using a single bowl for the filling and a ready-made crust for efficiency. The filling is both portable and sliceable, suitable for a bake sale.

Ingredients

Yogurt gives the custard body, moisture, and a tang that offsets the sweetness of the pears. Eggs set the structure. Roasted pears add autumn flavor and color. Feta and herbs provide savory balance. Warm spices connect the fruit and yogurt.

For the Base and Filling

• Crust: Ready-made shortcrust pastry, blind-baked for integrity and portability.
• Filling: Yogurt (structure and tang), eggs (binder), roasted pears (moisture and sweetness), feta (savory), spring onion/leek (aroma), parsley (freshness), cumin, cinnamon, allspice (warmth), salt and pepper.

Instructions

Step 1: Roast the Pears

Preheat oven to 200°C (fan 180°C). Toss pears with olive oil, cinnamon, allspice, and 1/4 tsp salt. Spread in a single layer on a roasting tray. Roast 18-22 minutes until soft and lightly caramelized at the edges. Cool to room temperature. This step drives off moisture and concentrates flavor. Roasting first prevents a soggy quiche.

Step 2: Prepare the Tart Tin

Line the tart tin with a sheet of shortcrust pastry, pressing gently into corners. Prick base with a fork. Refrigerate 10 minutes to prevent shrinkage. Lay baking paper on top and fill with baking beans. Blind bake at 200°C for 15 minutes. Remove beans and paper, bake 5 more minutes until base looks dry. This prevents a soggy bottom and ensures structural integrity for portability.

Step 3: Mix the Filling (One Bowl)

In a large bowl, whisk eggs until combined. Add yogurt and whisk until smooth. Add milk, salt, pepper, cumin, parsley, and spring onion/leek. Fold in cooled roasted pears and crumbled feta. The yogurt stabilizes the eggs and creates a set that is creamy, not rubbery.

Step 4: Fill and Bake

Reduce oven to 180°C (fan 160°C). Pour filling into pre-baked crust. Smooth surface. Sprinkle with pine nuts if using. Bake 35-40 minutes until the center is just set and the top is lightly golden. The filling should not wobble when gently shaken. Overbaking creates a dry, cracked surface.

Step 5: Cool and Slice

Cool in tin at least 20 minutes. Remove from tin, cut into slices. Cooling allows the custard to firm for clean slicing, essential for bake sale presentation.

Pro Tips

• Fully cool roasted pears before adding to the filling to prevent curdling the eggs and yogurt.
• Blind baking with weights and chilling the dough stops the crust from puffing or shrinking.
• Use full-fat yogurt; low-fat versions split more easily and do not set as firmly.

Troubleshooting

Soggy base? Blind bake longer or check that pears are roasted until most surface moisture is gone.

Filling split or watery? Yogurt was too thin or pears were under-roasted. Always use Greek-style or strained yogurt and cool pears first.

Variations

• Replace pears with roasted autumn squash for a fully savory version.
• Add 1 tsp dried mint or za’atar to the filling for a different Lebanese flavor profile.
• Omit feta and use cooked lentils for a vegetarian, dairy-free version with altered texture.

Storage

Store cooled quiche slices in an airtight container in the fridge for up to 3 days. Serve cold or reheat in a moderate oven (150°C) for 10 minutes to restore texture.