Quiche with goat's cheese

Preheat the oven to 180 ° C. Chop the nuts coarsely. Heat a skillet without oil or butter and toast the nuts for 3 minutes. Meanwhile cut the shallots into thin rings.

Cover the shallots with the nuts and remove from the heat. Halve the dates, remove the kernel, cut the flesh into pieces and scoop through the nuts.

Peel the pears and cut into pieces lengthwise. Beat the eggs with the whipped cream. Grate the goat's cheese. Cut the rosemary fine.

Scoop the goat cheese, rosemary, pepper and salt, if necessary, through the egg mixture. Grease the spring form.

Line the spring form with the puff pastry and spread the nut mixture over the bottom of the spring form. Put the pear on it and divide the egg mixture over it.

Bake the quiche in the middle of the oven for about 55 minutes. Cover with aluminum foil if it gets too dark.

Remove from the oven and leave in the form on a rack in 1 hour to cool to room temperature.