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I love the combination of black pudding with fruit, beautiful with Quince. This time with pear, and in a quiche. For mine I used Iberico pork Morcilla but Irish Black Pudding or any other will perfectly work.

I will be away for 2 weeks enjoying the sun, so you won’t see me around here. I will be hiding in the mountains and internet there is not an option. See you soon!

I leave you with Frankly Mr Shankly by The Smiths.


  • 200gr. Black Pudding.
  • 2 Small Leeks.
  • 1 Conference Pear.
  • 1 Sheet Shortcrust.
  • 200ml. Fresh Cream.
  • 2 Eggs.
  • 20gr. Camembert Cheese.
  • Olive Oil.
  • Salt.
  • Black Pepper.


Pre heat the oven at 180 degrees.

We are going to start with the shortcrust: Place a rounded tart pan on top of the shortcrust sheet, turn around, remove the baking paper. Using your fingers, make sure the shortcrust covers the whole tart pan. Put baking paper on top and baking beans to make sure the shortcrust doesn’t rise. Bake for 20 minutes. Remove the baking beans and reserve.

Chop the leeks and the black pudding (reserve 4 slices for decoration).

In a pan with a bit of olive oil fry the leek at low heat for 10 minutes. Add the black pudding and cook 5 more minutes. Add the pear, peeled and chopped in cubes. Mix and reserve apart from the heat.

Whisk the eggs in a bowl. Add the cream, salt and black pepper. Mix well. Add the pear cubes, leeks, chopped Camembert and black pudding. Mix and transfer to the baking tin.

Bake for 30 minutes at 180 degrees. Let it cool down and serve!