I’d like to invent a whiteboard that operates in the shower. Genius has a habit of striking me between the shampoo and conditioner, and it would be helpful to jot down my bath-born epiphanies. Fortunately, the idea of Mini Quiches with Caramelized Pears and Gorgonzola captivated me beyond forget.

Caramelized Pear and Gorgonzola Mini Quiches with Pecan Crust

Don’t ask me why I think about food while washing my hair—it’s probably the same reason I wake up at 2 a.m. consumed by thoughts of goat cheese pizza rolls. Fun twists on classic dishes are some of my favorite recipes to create, and I will take inspiration wherever it chooses to strike (though I do wish inspiration would develop a taste for locations near a pen and paper.)

Despite a shortage of writing utensils in my shower, the idea for Mini Quiches with Caramelized Pears and Gorgonzola was too tantalizing to escape my consciousness, and I baked them for friends at a recent brunch. The combination of sweet caramelized pears, salty gorgonzola, and rich custard baked together in a flakey cinnamon brown sugar pie crust proved to be a trifecta of brunch euphoria.

Mini Quiches with Caramelized Pears. The best salty, sweet brunch dish!

Mini Quiches with Caramelized Pears and Gorgonzola

To bake Mini Quiches with Caramelized Pears and Gorgonzola, I used my new favorite kitchen toy: the Cake Boss Mini Pie Pan. I am such a sucker for mini dishes (reference: Mini Lemon Cheesecakes; Individual Gingerbread Bread Puddings with Bourbon Sauce). They are adorable, keep my dessert-inhalation to a more reasonable level (Ben’s lack of sweet tooth is my downfall—I have no one else to blame for the mysterious, rapid disappearance of a full-sized Peanut Butter Cake), and speak to the Happy Meal-loving kid inside each of us. Who wouldn’t love to have a personally-sized quiche to call their very own?

Plus, if the pie or quiche is mini, it’s open season on seconds…and thirds.

Mini Quiches with Caramelized Pears and Gorgonzola

Mini Quiches with Caramelized Pears and Gorgonzola are the perfect addition to a holiday buffet table: 1) They are surprising and scrumptious, and 2) They can be prepped entirely in advance. Bake Mini Quiches with Caramelized Pears and Gorgonzola up to four weeks ahead of your celebration, cover with foil and freeze. On party day, pop them into the oven, and 25 minutes later you have piping hot mini quiches that taste every bit as fresh as if you had whipped them up that morning.

Mini Quiches with Caramelized Pears and Gorgonzola

In preparation for holiday baking ahead, I’m teaming up with Microplane and Cake Boss for an exciting giveaway that will equip you to bake mini pies and quiches of your own. One lucky winner will receive:

  • One Cake Boss Mini Pie Pan: I was so impressed by this pan. My Mini Quiches with Caramelized Pears and Gorgonzola lifted out with ease, and it was a cinch to clean.
  • One Cake Boss Beachwood Rolling Pin: A must-have tool for brown sugar cinnamon quiche crust. I’ve used this rolling pin many times over the past few weeks to fulfill my holiday pie and sweet roll needs, and I love how easily it handles.
  • One Microplane Adjustable Slicer: Create picture-perfect fruit tarts and julienned veggies. Simple to use and cuts with ease.
  • One Microplane Extra Coarse Grater: Goodbye hard-to-clean box grater. This tool grates soft and semi-hard cheeses with ease and is so easy to clean.
  • One Microplane Zester/Grater: This baby has secured its place in my top-10 kitchen essentials line up. Grate hard cheeses, fresh spices, and citrus zest right into the bowl with no mess. It’s also perfect for adding fresh nutmeg to our Mini Quiches with Caramelized Pears and Gorgonzola.

To enter the giveaway, follow the directions in the widget below. Please be patient if it takes a few moments to load (and don’t forget to complete the mandatory entry: leaving a comment below telling me your favorite dish with a crust.)

Mini Quiches with Caramelized Pears and Gorgonzola are a savory, sweet, creamy breakfast gift wrapped in a flakey brown sugar crust package. Write yourself a reminder on a whiteboard, a notepad, or the back of your hand; just don’t forget to give these special quiches a try!

Caramelized Pear and Gorgonzola Mini Quiches with Pecan Crust

Mini Quiches with Caramelized Pears and Gorgonzola

5 from 1 vote
Mini Quiches with Caramelized Pears and Gorgonzola combine sweet caramelized pears, salty gorgonzola, and a luscious custard filling, all inside a flakey brown sugar cinnamon pie crust. Serve individual mini quiches for a fun brunch or dinner (everyone will love having their own individual quiche) or bake the recipe as a single, large quiche. Mini Quiches with Caramelized Pears and Gorgonzola are also fantastic for entertaining, because they can be prepared up to 4 weeks in advance (see notes section below for make-ahead directions).

Prep: 40 mins
Cook: 20 mins
Total: 1 hr

Servings: 6 servings (will yield 6 mini quiches or 1 9-inch quiche)


For the Cinnamon Whole Wheat Pastry Crust:

  • 6 tablespoons very cold unsalted butter (3 ounces)
  • 1 cup old-fashioned oats or quick oats
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup white whole wheat flour  or sub regular whole wheat flour or unleached all purpose flour
  • 2 tablespoons packed brown sugar, light or dark
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 to 4 tablespoons cold milk

For the Caramelized Pear and Gorgonzola Quiche:

  • 2 teaspoons olive oil
  • 1 medium onion, thinly sliced (about 2 cups)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 Bartlett pears, firm but ripe, cored and sliced into 1/2-inch pieces (about 18 ounces)
  • 4 eggs lightly beaten
  • 1 cup non-fat evaporated milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup gorgonzola or other blue cheese, crumbled
  • 6 pecan halves, toasted


  • To Prepare the Crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade, grind oats for 30 seconds. Add all-purpose flour, white whole wheat flour, brown sugar, cinnamon, and salt and pulse again, just until combined. Add cubes of butter and pulse, just until the butter is the size of peas (about 8-12 pulses; not all butter pieces will be the same size.) With the machine running, pour 3 tablespoons milk into the feed tube and pulse just until the dough begins to form a ball. Add 1 additional tablespoon milk if the dough is not holding together. Turn dough out onto a lightly floured work surface, form into a flat ball, wrap tightly in plastic and refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F. Lightly grease 6 mini pie tins (or a 9-inch pie shell) with cooking spray. If making mini pies: Divide the dough into 6 pieces (keep the pieces you are not working with in the refrigerator as you go). Roll each into a 6-inch circle, then transfer to the prepared pie shells. (If baking a single pie, roll into a 11 or 12-inch circle, then transfer to dish.) Crimp the sides, prick the crusts all over with a fork. Freeze the crust(s) for 15 minutes, then bake for 8-10 minutes (for mini pies) or 15 minutes (for a full size pie), until lightly golden. Remove from oven and set aside. Increase the oven temperature to 425 degrees F.
  • To prepare the quiche filling: Heat olive oil over medium high. Add onion and cook until tender, about 5 minutes. Add butter and allow to melt, then add the brown sugar and cook until bubbly, about 3 minutes. Add the pear and sauté until tender, 3-5 minutes. In a large bowl, whisk together the eggs, milk, thyme, nutmeg, and salt, being careful not to create too many bubbles.
  • Scoop 1/4 of the pear-onion filling into each of the mini pie crusts (or place 1 and 1/2 cups in the center of a single pie crust. Pour the egg mixture over the top of each, until it nearly reaches the top, then sprinkle on gorgonzola cheese. (Any leftover filling or custard can be baked separately in a small dish or ramekin.)
  • Set mini-pie dishes (or single pie dish) on a large baking sheet. Bake at 425 degrees for 20 minutes until the custard is set (for mini pies), checking at the 10 minute mark. If the crust is becoming too brown, tent with foil, then continue baking as directed. If making a single large pie, bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake an additional 10-15 minutes, until the crust is brown and the filling is set. Garnish with pecan halves and set stand 5 minutes prior to serving.


To make ahead, fully bake the quiche(s), let cool completely, then cover the pan tightly with two layers of tin foil, and freeze for up to 4 weeks. To reheat: Preheat oven to 350 degrees F. Leave quiche pan covered with tin foil, remove from freezer, then place directly in oven for 20 to 30 minutes, until fully heated through (do not thaw.) Serve warm.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. My favorite food with a crust – lemon meringue pie – using my Mom’s easy and never fail pie crust recipe. It is the second pie I made at her elbow!

  2. Erin – I think I would love an apple pie in a crust – but lady, the crust on these quiches looks absolutely scrumptious! The filling delectable!

    I always wondered what I was supposed to do for the 3 minutes the conditioner specifies to leave it on :)

  3. I like to make a quick pastry crust topped with nuts and sliced stone fruit with a bit of streusel topping. Easy dessert – not too many calories.

  4. I love the blue cheese + pear combo!! My favorite dish with a crust would probably be my husband’s famous cheesecake. :)

  5. My favorite thing with a crust? It would be easier to pick a favorite flower (which I can’t do either). I love pie – sweet or savory, cherry, chocolate, chicken or quiche. They are all good.

  6. That mini pie pan makes the cutest food. And you come up with the best recipes! Carmelized pear and gorgonzola? Sounds perfect for a special brunch! Love how this can look fancy, but is really easy!

  7. I love the idea of a whiteboard in the shower! It is the only time I have alone to just “think”! I like the idea of these quiches too. I mean gorgonzola and pears are a great match! I use crust for making pecan pies!

  8. Haha, I know exactly what you mean… I get my many of my best ideas in the middle of the night, and end up shuffling out of bed in search of pen and paper. I hate it when I have a good idea, but then forget it in the morning. Ugh!

    These quiches sound super delicious (and highly unforgettable). I love the combination of sweet pears and salty gorgonzola cheese, and a quiche is the perfect way to bring them together! Yum!

    1. Thanks girl! And you are a stronger person than I–I usually roll right back over and fall asleep, only to regret it the next day. I need to start writing things down like you!

  9. Fresh fruit pie – in a traditional flaky pie crust is my favorite. As good as quiche is in a crust or chicken pot pie – fresh fruit pies make both a great dessert and an excellent breakfast. We all need more pie for breakfast.

  10. I get my best ideas while I’m falling asleep. and then, I have to decide is it worth it to turn a light on and write it down. It’s a constant struggle.

    Favorite thing to bake in a crust: um…apple pie for my hubby?

    1. Maybe you need a light up notepad? I’ll invent that right along with the whiteboard ;-)
      You hubs is one lucky man!

  11. Put me down on that order list when you invent that white board!! Cause I want one,. I always think of recipes in the shower or when I’m at the gym… it’s torture.

  12. oh my gosh I would so be loving these…and brunch…girl that is my favorite time to eat…

    my favorite dish to make in a crust has to be as of now…fudge pie…i’ve made it 3x!

  13. I was thinking coconut cream pie, but seeing the other responses make me think maybe my list is a little longer. Yum cheesecake

  14. Pear + gorgonzola is always a winning combo….yum! These quiches are pure holiday brunching perfection. Can’t wait to make these!

  15. My favorite would have to be an old-fashioned, double-crust apple pie.
    These mini quiches look fantastic. I was not a big fan of blue cheese growing up, but now I can’t get enough of it.

    1. Joanie, chicken pot pie is Ben’s favorite too (though I think he’d kill me if I scaled it down, lol) It’s just so comforting!

  16. Seriously loving these! I love quiche and I love mini things, so these look perfect. I also tend to have my best thoughts in the shower. Could use one of those white boards. :)

  17. haha oh man I’m the same way – I have random recipe ideas that pop into my head at the weirdest times! And I’m always scrambling to find something to write them down! These quiches sound and look delicious! I hope you had a great Thanksgiving Erin!

    1. Recipe inspiration hits in the strangest places, doesn’t it?? I hope you had a great Thanksgiving too. Thanks Ashley!

  18. These mini quiches just stole my heart! I am so intrigued with the flavor combo you pulled in thee babies!!!

  19. my favorite pie is apple, or pumpkin, or lemon maringue, or shofly pie, I really can’t decide I love most pies, especially if there is ice cream with it.

  20. My favorite thing in a crust is an old fashioned apple pie…maybe I could make some mini ones???? The quiche recipe looks wonderful. Will definitely be on our holiday menu. Thanks.

    1. Old fashioned apple pie is totally tops, and I look forward to it every year. I think mini apple pies would be so fun too!

  21. Wild blueberry pie using my mom’s crust recipe is my favorite.
    You’ve accomplished for me what most of my cookbooks don’t do which is inspire me to try cooking! We loved the sweet potato recipe for Thanksgiving. I was eating it cold with my fingers out of the container the day after Thanksgiving!

    1. Mary, I am so touched by this comment, and totally honored that you made my sweet potatoes for Christmas! Thank you so much :-)

  22. So I saw this recipe this morning, then got pulled away from the computer before I had time to comment. And…. I’ve been thinking about this recipe all day! I just love what you’ve done, the ingredients are amazing! Pears and Gorgonzola are simply made to go together!
    What do I make with a crust?? Cheesecake!!! I love to use the Kitty Kat Cookies from Trader Joe’s as a base!

    1. Pumpkin pie is one of my favorites this time of year David! I love having a slice for breakfast the day after Thanksgiving.

  23. I can’t get enough of literally ANYTHING baked in a pie crust. Alex recently texted me, “Pie is like crack for you. Do we need to pulverize it so you can snort it?” Oops.

  24. Hi Erin. Like you, I often come up with culinary genius in the shower. Funny but true! These quiches look heavenly! Thank you for sharing, my friend! I hope you are having a great start to your week!

  25. My favorite thing to make with a crust is my grandma’s recipe for chocolate pie! It’s the only chocolate pie recipe I will ever make or eat!

    1. My grandma’s recipes are some of my absolute favorites too Melissa–I feel that way about her shortcake. It’s the only one I make! I bet your grandma’s chocolate pie is just to die for. Thanks for sharing!

    1. Apple pie is the best Karen! I love it with a good double crust and scoop of ice cream. Sounds pretty good right now actually…;-)

  26. My favorite food with a crust is pumpkin pie! Too funny about a white board in the shower – what a good idea!!

  27. I love to make a good coconut cream pie in pie crust, cream pies (or cream anything) is the best! I also wake up in the middle of the night and stand in the shower thinking about food and recipes, glad I’m not the only food/recipe obsessed person out there!

  28. I know I can always count on your recipes to inspire me in the kitchen! Cinnamon crust with all those savory ingredients? LOVE.

  29. lol I like to brainstorm new ideas while I shower too! Although I wish mine were as great as this one, this mini quiches are genius! And I love that I can have two or three if I want to! ;)

  30. Haha, I totally love thinking about food when I wash my hair too. I mean, it’s where you brainstorm the most – in the shower! These mini quiches are so pretty and look so delicious! I love the gorgonzola and pear combo – seriously, LOVE.

    1. Bethany, rhubarb is one of my favorites because to me, it signals that spring has come at last. I usually do a crisp, but a pie sounds just wonderful!

    1. Thanks so much Gloria! I have a chicken pot pie ready to be baked sitting in the freezer…reading your comment makes me want to pull it out ASAP!

  31. Definitely pumpkin pie. Hands down – I have to limit myself to only twice a year (thanksgiving and christmas) or else I’d make it in May!

    1. Kaitlin, you have me wondering why I don’t make pumpkin pie in May. I love it that much too! Don’t tell but I may or may not have had a slice for breakfast the day after Thanksgiving…

    1. Thanks so much Katrina! What is it about things in miniature that makes them so adorable? Maybe it’s b/c I subconsciously know I can I have four…

    1. Oohhhh lalala. I haven’t had a slice of french silk pie in far too long. I think you may have inspired my next baking adventure :)

    1. Teffy, if blue cheese isn’t your thing, feel free to swap in your favorite! I bet this would be great with feta, fontina or even gruyere. That’s what I love about quiche–it’s so adaptable.

  32. I with the boys liked quich! I enjoy mini quiches, but I’d have to say my fav crusted item is pie…apple crumb pie comes to mind first, but I’m partial to the berries, as well!

    1. I can never choose just one type of pie (or thing in a crust for that matter!) Apple and berry are two of my favorite too :)

    1. Just popped a chicken pot pie in the freezer tonight Karen! Saving it for a cold night when we’re in serious need of comfort food. Yum!

  33. I love Key Lime Pie with a regular pie crust. We used to have a lime tree in your side yard and I would simply go outside to pick the limes. Delicious!!

  34. It’s a pretty close contest between apple and pumpkin pie. I think I’m going to have to go w/ apple, since I love it hot!

  35. I heart mini food. Makes me feel better about consuming more than 3 at a time ;-) And I always think up amazing things when I am drifting off to sleep or driving…I don’t have pen and paper either time. Love these delicious mini quiche…and the pan is too fun!

  36. Made the pear gorganzola quiche today. A little confused as to when to add the gorganzola cheese. I reread the recipe 3 x’s looking for when to put it in? Finally I layered it after the pear mixture and before the egg mixture. Turned out pretty good.5 stars

    1. Hi Amy! I’m so sorry about that. You put the cheese in at a perfect time. So glad they turned out well. Thanks for trying the recipe and have a very happy holiday!