main dishes with goat's cheese

Quiche with pear and goat’s cheese

number of people

8 persons Serves 8

preparation time

60 minuten PT60M


  • 1 courgette
  • 2 heads of chicory
  • 3 ripe pears
  • 1 roll of savoury pastry, tante Fanny
  • 3 eggs
  • 125 g of crème fraîche
  • 125 g of Bettine Goat's Cheese with honey
  • 100 g of raw ham
  • 1 bunch of sage

kitchen equipment

Quiche tin
Chopping board


Finely dice the courgette and slice the chicory. Peel the pears and chop into sections. Heat a tablespoon of olive oil in a frying pan and fry the courgette and chicory for 5 minutes, turning regularly. Leave to drain on kitchen paper.

Roll out the savoury pastry and line a round quiche tin. Mix the eggs with the crème fraîche and three quarters of the goat's cheese.

Divide the courgette and chicory over the pastry and pour over the egg mixture. Season to taste with salt and pepper. Top with the pears and raw ham and sprinkle with the rest of the goat's cheese. Finish with sage leaves.

Bake the quiche in the oven for 35-40 minutes until golden brown and cooked. 

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