Pear Roquefort Quiche from DAYS OF WINE AND ROQUEFORT

From Daryl aka Avery:

We have a winner for last week's giveaway!

Congrats to Lori MS!!!

I'll be contacting you regarding which book you choose!

As many of you know, DAYS OF WINE AND ROQUEFORT came out earlier this month!

Did you see the reviews? All were great! Thanks to those who posted them.

Thanks to many of you for buying the book or telling a friend because sales were good. I didn't hit Sheila's numbers, but I'm pleased to say that the book hit the Barnes and Noble mystery mass market paperback list at #7 and the overall fiction at #30. I'm happy; my editor is happy.

Hey, do you know about the giveaways I'm having throughout the month? See below!

Do you know about the giveaway on my newsletter right before the next launch in March? See below!

And do you know...next up…next month, I have another book out:  INHERIT THE WORD, the second in the Cookbook Nook mysteries.



If you've read the Cheese Shop mysteries, you now know that Charlotte makes a specialty quiche every day in the shop. The theme started with the first of the series, THE LONG QUICHE GOODBYE. I adore quiche for breakfast, lunch, or dinner. Each one can be so novel. The flavors can include meat, veggies, fruit. Fun!

FYI: tidbits to note regarding quiche. The history varies.

According to the French, quiche comes from a  term used by the Lorraine Franconian language: Küeche" meaning "cake".

Though most associate quiche with the French, it's possible the Germans created quiche, because the word stems from the German word kuchen, which also means cake. 

Hmmm.

Not to be left out, the English like to claim origin. Custards in cakes were noted in English cuisine way back in the 14th century. Custards including meat are referred to as Crustardes of flessh in the 14th century book The Forme of Cury, as well as in 15th century cookbooks.

So who's right? Do we care? Probably not.  I do hope you'll like the flavors of this quiche. I wanted to use the cheese noted in the title of the latest in the series, so I tweaked one I already had to come up with this recipe. The pears combined with Roquefort cheese make this divine!

Roquefort Bosc Pear Quiche

(Serves 6)

1 pie shell (homemade or frozen)

2-3 ounces (about 1/3 cup) Roquefort cheese (or good blue cheese)

½ cup whipping cream

3 eggs

¼ cup sour cream

1 ½ cups milk

Pinch: nutmeg, cinnamon, and ginger

Pinch: salt and pepper

1 Bosc pear, peeled, sliced

1 teaspoon honey

Remove the Roquefort cheese from the refrigerator and bring to room temperature.

In 425 degree oven, bake the pie shell for 12-14 minutes until lightly golden. Remove from oven. Let cool.

Meanwhile, in a medium-sized bowl, mush the Roquefort cheese with 2 tablespoons of the whipping cream. Add the rest of the cream and beat for 1 minute.

Add the eggs and beat until the mixture is blended, but not whipped to a froth. Add the sour cream, milk, spices and mix until blended.

Peel, core, and slide the Bosc pear in 6-8 slices. Arrange the slices on the bottom of the baked pie shell. 

Drizzle with honey. Put the pan on a baking sheet. Stir the egg and cream mixture once, then pour the mixture on the pears. Carefully move the baking sheet to the oven.

Bake in a preheated 375 degree oven for 30-35 minutes or until the quiche is puffy and lightly brown on top.

Remove from oven and cool slightly for about 10 minutes. Serve warm.

For the book giveaway this week, leave a comment with your email included. If you tweet or share on Facebook, tell me in your comment and you'll be entered TWICE. 

I'll give you your choice of one of the Cheese Shop mysteries, including the latest DAYS OF WINE AND ROQUEFORT, or a copy of FINAL SENTENCE, the 1st in the Cookbook Nook mysteries. I'll announce the winner next week. Good luck!

And don't forget there's a giveaway for some lucky person who receives my newsletter in March!! I'm promoting this on Facebook and Twitter, but you can sign up to be on the mailing list below!

******************

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Days of Wine and Roquefort 
is out!
order here

Inherit the Word
                        is out in March!
                     preorder here

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