This quiche is savory but greatly balanced by the sweet apple and onion. A delicious dish for lunch or a buffet, this gorgonzola apple quiche.
This quiche is on one of the recipes which you can ask yourself in advance, what's the end result I'm going to get. Because of the unusual combination. Gorgonzola, onion, and appel weren't some of the choices I would be thinking of in advance. But this quiche is so delicious that I couldn't take just one slice. And I'm sure you're going to say the same!
This recipe is adapted from the book Around my French Kitchen of Dorie Greenspan which contains delicious dinner recipes.
- Don't have any gorgonzola in da house? Each blue cheese can be used for this dish.
- You can also use half a red onion instead of a regular onion for a nice color effect.
- Because you fruit the onion it becomes deliciously sweet.
- This apple gorgonzola quiche can be made the day before serving. Bake 25 minutes (with stuffing) and allow to cool to room temperature. Store in the refrigerator. Warm the next day in a preheated oven by baking for 15 to 20 minutes at 390 degrees Fahrenheit (200 degrees Celsius).
- The half-baked quiche (baking the quiche with filling for 25 minutes, allow to cool to room temperature and store in the refrigerator). This can be stored for up to 2 days;
- You can freeze the half-baked quiche, allow it to cool to room temperature and wrap it well and freeze up to 1 month.
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Gorgonzola apple quiche
Ingredients
Pie Dough
- 130 grams flour
⅛ teaspoon salt
60 ml olive oil- 60 ml ice-water
apple gorgonzola quiche
1 tablespoon butter
1 small onion- Pie Dough chilled, above
1 small apple- 60 grams gorgonzola cheese
160 ml cream
2 eggs size L
Ingredients you need per step are listed below the step in Italic
Instructions
Pie Dough
- Mix the flour and salt in a blender.
- Add the olive oil.
- Pulse and then add the ice-water.
- Pulse again and refrigerate the dough for at least 3 hours.
- Roll the dough until it got the size of your quiche disk and put it in.
- Push the dough against the sides and cut off the excess dough with scissors or a knife.
- With a fork press a few holes in the bottom so air can get out. appel gorgonzola quiche
- Put some baking paper or aluminum foil on top of the bottom and fill it with baking peas.
- Put the form back in the refrigerator and chill for at least 1 hour.
- After 30 minutes preheat the oven to 385 degrees Fahrenheit (195 degrees Celsius)
- Bake the quiche bottom for 20 minutes then take out the filling and bake again for 3-4 minutes until the bottom is golden brown.
Gorgonzola apple quiche
- Cut the onion finely.
- Melt the butter in the pan and fry the onion for 10 minutes. Stir occasionally.
- Peel the Appel and cut it into small cubes.
- Also, crumble the cheese into small pieces.
- In a bowl mix the eggs with the cream.
- Cover the bottom with the onion.appel gorgonzola quiche
- Spread the apple on top.
- Sprinkle the cheese over the quiche bottom.
- Pour the cream/egg mixture on top and put the quiche in the oven.
- Bake the quiche 30 to 40 minutes, until it is well solidified and slightly brown.
Notes
- Don't have any gorgonzola in da house? Each blue cheese can be used for this dish.
- You can also use half a red onion instead of a regular onion for a nice color effect.
- Because you fruit the onion it becomes deliciously sweet.
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