|THIS QUICHE BOASTS A FLAKY CRUST AND A FLAVORFUL FILLING|
The most interesting thing to me about making this quiche is that a year ago I would not have had Gorgonzola cheese waiting for me in the refrigerator. And had I chosen to make the Quiche Lorraine, I also have Gruyere cheese ready to be cut into very small, thin slices. In fact, every ingredient on the list for the quiche or for the Bonne Idee are now pantry items for me. When we started FFwD, I had never used either cheese. That tells me I have had new experiences that I enjoy as a result of joining this group.
|CRUST HAS BEEN PARTIALLY BAKED AND IS READY FOR THE FILLING|
Because I have used it many times, I did not read the tart dough recipe which is now in my head. For my rectangle pan, I half rolled and half pressed it in and I also used a little piece of dough to reinforce the corners. Then I prebaked the crust for 10 minutes before adding my filling. This tart dough recipe has become a favorite. It is easy to work with, creates a flaky crust, has a lovely taste, and works well with many types of fillings, especially those that are savory.
|READY FOR THE OVEN|
When the quiche had puffed up and was browned I removed it from the hot oven where baking time was only 20 minutes rather than the 30 to 40 minutes suggested by Dorie. My quiche possibly baked faster because of its more thin shape, over the traditional round which would have taken longer to set in the middle.
With sauteed onions, a chopped apple and Gorgonzola dolce cheese...what's not to love?
|HOT OUT OF THE OVEN|
This quiche meal would have been even more delicious paired with a tossed salad or some fresh fruit, but since I'm in a paperwork mode these days...working 14-16 hour days...it is now 10:30 pm and I'm just finished baking and enjoying my slice of quiche, which is really delicious, as an almost midnight snack. Making the quiche has been a great way to forget about my work day and now I can relax and have a restful night.
|REMOVED FROM THE TART PAN AND ON A PLATTER READY FOR EATING|
Note from Hubby: "I think this quiche needs a sweeter crust to compliment the sweetness of the apple and cheese, and the sauteed sweet onions also add to the sweet flavor. I think this crust almost has a sour flavor which does not match the other flavors." Well, I'll take note of his idea, but my guess after a second tasting is that the cheese has a little sourness in its flavor that I had not noticed before Hubby mentioned a sour flavor that he thought might be in the crust...or might more correctly label this flavor, tangy.