Gorgonzola Dolce & Apple Quiche
I admit it. I have a hard time leaving well enough alone. I look at a recipe, and the first thing I want to do is change it, add my own twist. A psychiatrist might say I have control issues (“It’s my way or the highway, man!”), or trust issues (“Why would you add the milk in that step? It’ll be clumpy. Clumpy!“).
But I think it’s simply just this: I like to play with my food. And I know what flavors I enjoy together.
So when I read through the recipe for today’s French Fridays with Dorie assignment, Gorgonzola & Apple Quiche, my brain immediately started shouting: Caramelized onions, baby! Caramelized onions.
It was a good choice. The soft bite of the Gorgonzola, the tang of the apple and the rich savory-sweetness of the onions made a good combination. Even the quiche nose-wrinklers in my posse liked this quiche.
At the core of every great quiche is a great tart crust. Tart dough is nothing to be feared: a food processor makes tart dough in a snap. In fact, I will only very reluctantly (grumpily, even) make tart dough by hand. Yeast bread, yes. Tart dough, no. Keeping your warm, sticky paws off the dough helps the butter to stay cold until the last possible moment in the oven, when it finally begins to melt and leaves soft, tender layers in its wake.
Two helpful tips: (1) It was from Dorie where I learned to freeze the dough-lined pan for 30 minutes before blind-baking. Helps minimize shrinkage. (2) Prepare your butter by freezing it in stick or block form first for about an hour (measure out what you need first — if you need 6 tablespoons from an 8 tablespoon stick, for example, remove 2 tablespoons and freeze just the 6). Then use a box grater to create shreds (use the side with the largest holes). This goes much faster than slicing butter into cubes, and the butter will incorporate into the dough much easier.
Dorie’s original recipe is, I’m beyond certain, quite delightful without SoupAddict getting all up in its b’iness. But what can I say, people? I like to play with my food.
See what my other glorious Doristas thought of the apple Gorgonzola quiche at FrenchFridayswithDorie.com.
Have a great weekend!
Gorgonzola Dolce & Apple Quiche
adapted from Around My French Table
In addition to changing up sauteed onions in favor of caramelized (and adding more of them), I also altered the amount of cheese (more than Dorie called for) and dairy (less), switching out heavy cream for half-and-half. But that’s the great thing about quiche — it’s barely a recipe. You throw stuff in a crust, pour some egg mixture on it. Bake. And eat.
Prep Time: 10 minutes
Cook time: 1 1/2 hours (does not include time to make the tart crust)
Yield: about 6 servings
1 tablespoon canola or grapeseed oil
2 medium onions, thinly sliced in half or quarter moons
3 ounces Gorgonzola dolce, sliced into small cubes
1 tart apple, such as honeycrisp or granny smith, peeled, cored and diced
1/2 cup half-and-half or heavy cream
salt and freshly ground black pepper, to taste
1 tart dough recipe, partially baked (use your favorite, or Dorie’s recipe and instructions can be found here)
1. Preheat oven to 400°F. Place the tart pan with the partially baked dough on a baking sheet.
2. Caramelize the onions: heat the oil in a large skillet over medium until shimmering. Add the onions and stir, cooking until they’re glassy. Reduce heat to medium-low. Allow onions to simmer, stirring occasionally until they begin to brown. If they stick to the pan, use small amounts of water to loosen (don’t add too much — you don’t want the onions to steam). Onions are caramelized when they’re a rich, dark golden brown — this could take 30 to 40 minutes.
3. Line the bottom of the partially baked crust with the caramelized onions. Spread the apples on top, followed by the Gorgonzola cubes.
4. Whisk the eggs with the half-and-half. Add black pepper and salt (use a light hand with the salt – the cheese is already quite salty), and mix well.
5. Carefully pour the egg mixture over the tart. Place the baking sheet in the oven, and bake for 30-40 minutes.*
6. The quiche is fully baked with the eggs have puffed up and browned ever so slightly. Remove from the oven and cool.
*Note: if using a tart pan smaller than 9″, or a differently shaped pan like the long rectangle I used in the photos above, begin checking the quiche at the 25 minute mark. Mine took just under 30 minutes to bake.