Preheat oven to 375 degree F. Lightly coat a 10-inch quiche dish with cooking spray; set aside. In a food processor combine the toasted almonds and the 2/3 cup sugar; cover and process until nuts are ground. Add milk, butter, flour, eggs, vanilla, cinnamon, salt, and nutmeg. Cover and process with several on-off turns until combined. Pour the mixture into prepared quiche dish. Set aside.
Core and quarter the pears. Place pear quarters, skin side up, on a cutting board. Slice thinly, cutting from bottom end almost to, but not through, the stem end; do not separate slices. Arrange pears in nut mixture, fanning slices slightly. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 45 to 50 minutes or until surface is puffed and browned. If edges brown faster than center, cover edge with foil the last 10 minutes to prevent overbrowning. Loosen edges; serve warm or cool with ice cream or whipped cream, if desired. Makes 10 servings.