Quiche with celeriac, pear and blue cheese

A twist on the traditional quiche with the convenience of puff pastry.

Preparation

1. Peel the celeriac and cut it into cubes, chop the onion and wash the pears.
   Fill the saucepan with water and bring to a boil.
   Place the frying pan on the heat and add a tablespoon of oil or butter to the pan.
   Add the onion to the pan and fry over low heat until translucent, then set aside.
   Add the celeriac to the boiling water and cook for 15 minutes.
2. Preheat the oven to 180 degrees.
3. Meanwhile, line the baking tin with the puff pastry. Note! This pastry is often pre-perforated; press the pastry together in these areas so that you close the holes. Distribute the pastry well over the tin; this is often a bit of a puzzle.
   For this recipe, the baking tin from the website was used. Lightly grease it before use.
4. Cut the pear in half and then into slices.
   In a large measuring jug, mix the eggs and crème fraîche into a smooth mixture, add the cheese chunks and onion, and season to taste with pepper.
5. Meanwhile, the celeriac will be cooked and you can drain it; make sure it is well drained.
6. The quiche is built up in layers.
   Start with a layer of pear and walnut pieces, then add all the celeriac to the baking tin, followed by another layer of pear and walnut pieces.
   Gently pour the egg/cheese mixture over this so that you preserve the layers.
   Finally, push the edges of the pastry in slightly.
7. Bake the quiche for 70 minutes. Let it rest for a while before cutting the quiche