Camembert & pear crinkle quiche

This delicious Camembert and pear crinkle quiche is perfect any time of the day and can be the main event or on your cheese board.

Camembert & pear crinkle quiche

Serves 6

Ingredients

1 box (500g) phyllo pastry
½ cup butter, melted
250g Camembert
2-3 Forelle pears, cored
2 large eggs
1 cup cream
5 sprigs thyme, leaves picked
Salt and pepper
Honey, for serving

Method

Preheat oven to 200°C. Line a 22cm square baking tray oven dish with king paper.
Brush two sheets phyllo pastry with melted butter. Place e on top of the other d fold the stack over create a rectangle. ush the top with melted butter.
Secure the bottom the pastry sheet with your thumbs, then stretch out your other fingers and drag pastry down towards your thumbs. Repeat this movement to ruffle the pastry, creating a concertina shape.
Place pastry strip in a prepared tray. Repeat the process with remaining pastry and pack strips tightly into tray.
Slice Camembert and fruit into 3mm-thin pieces. Tuck the fruit and cheese slices in between the ruffles.
Brush liberally with remaining butter and bake for 15 minutes to par-bake pastry.
Whisk together the eggs, cream and thyme leaves then season. Remove pastry and pour over the par-cooked pastry.
Continue baking for another 25-30 minutes until golden and set.
Remove from dish and cool for 10 minutes.
Slice and serve warm with a drizzle of honey.