Thursday, February 2, 2012

French Friday with Dorie: Gorgonzola-Apple Quiche

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 to self:  Add quiche to regular dinner fare.  This type of food does not find a permanent home in my meal plans, and it should.  I need to remember that pie or tart crust can hold more than sweet dessert fillings.  Today's quiche needs to be made regularly...it is that good!  (And my first taste struck me as being sweet with the sweet Gorgonzola cheese and sweet apple flavors.)

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.

26 comments:

  1. How wonderful that you already had both cheeses in your fridge. That's one of the reasons why I love this project so much, all the new foods and recipes which I would have otherwise overlooked. This recipe is a prime example of one which I would not have made if it were not for FFwD. I have said that so many times now that I probably sound like a broken record, but it is true.

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  2. I think the only thing that I didn't have on hand for this was the heavy cream. I agree - FFwD has definitely influenced both my cooking and my pantry.
    That's an interesting observation that your husband thought it needed a sweeter crust.

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  3. I'm like you! I never used Gruyere until I joined ffwD! Now I have a whole 1-lb. block of it I bought from Costco just ready for shredding at a moment's notice! Great quiche!

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  4. Take it easy Krissy! Tax time will end. :-) I'm not sure if this helps (given you husbands comments abut the sourness) but I've been keeping a bottle of one of Dorie's vinaigrettes in my fridge so I can quickly whip up a salad from boxed pre-washed greens to go with egg dishes.

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  5. Hi Krissy - Just wanted to pop back to say thanks for your supportive comment on my blog. And I think that you are exactly right, every pastry recipe which I read comes with blaring warnings about not adding too much water and then I end up with dry crumbly dough which will not come together. I think that in the future I will be less hesitant to add a little more water if my crust is not behaving properly. Thanks again.

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  6. I, too, think that quiche needs to be a regular part of dinner fare. It wasn't that hard, and it is a great change from the usual.

    I did make my tart crust a little sweater, and liked it with the savory flavor of the cheese and onion.

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  7. Looks good. What kid-friendly cheese would you recommend after trying the recipe? Would cheddar work?

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  8. Your quiche looks fantastic, I love the tart pan. I have one like that
    and whatever type of tart you put into it looks so elegant. Tricia
    and I both loved this recipe and will be using it many times, I'm sure.

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  9. This was a great crust. Loved the flavours on this one, your rectangular quiche looks perfect!

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  10. Looks great! Good for you for participating, even with your long workdays. I'd probably eat a bowl of cereal and crawl into bed if I were working 14 hour days!

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  11. Looks great! Hope you got your slice for lunch today.

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  12. I had the same thoughts about making quiche a more regular dish at home! I really love the rectangular quiche pan, add such an elegant look!

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  13. I love your beautiful rectangular tart - and I am impressed that you know the tart dough recipe by heart!

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  14. I am so impressed that you baked this at 10 at night while working such long days! I can barely function after about 8PM....I agree, I plan to start making this quiche regularly.

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  15. Same here, Kris. I have been much more adventurous with cheese since cooking from Dorie's book and try to use different cheeses to try when she gives several suggested ones. You are amazing to prepare this quiche after such a long work day, but I know that once you tasted it the time it took to prepare it was so worth it. I like the rectangular shape and need to use mine more. Have a good weekend!

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  16. Love the rectangular tart pan. Your baked shell looks so perfect. I have always been terribly challenged by pie crusts but this one rolled out so easily that I'm sure I will use it often. Keeping the ingredients for quiche in the refrig has saved us from a fast food meal many a night when I was working. Now that I've retired it's still a economical, quick meal on a busy day.

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  17. I have to needle my hubby to get more than an "it's OK" or "it's terrific" out of him! How nice that your hubby has such a great palate. I love the look of your beautiful quiche~

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  18. I am trying to keep a couple of crusts ready to go in the freezer. Quiche definitely deserves to be in the weeknight rotation. Your rectangular pan looks so pretty, Krissy.

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  19. I agree that quiche belongs on the menu more often that it gets served (at my houses). That's one delicious looking tart, and I love the shape.
    It must be fun to feel more adventurous after a year + in this group. New experiences for all!

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  20. Krissy, You're absolutely right. One of the things I like best about FFWD is that I am venturing away from the tried-and-true (not that there is anything wrong with tried-and-true) - my pantry staples have a "different look", my menu plan has expanded and more adventurous, and my techniques, which had gone South and were a bit rusty, are slowly improving. Liked your summary of this quiche.

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  21. Kris, Your quiche looks absolutely gorgeous! I served this for my bunco group and everyone gave it a thumbs up! I have always loved trying different cheeses...it might be because I'm married to a Dutchman! They love their cheese! Have a great weekend!

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  22. Kris, as usual your post reminds me of how great FFWD has been. Our pantry has definitely expanded, we are cooking more with less take-in, and entertaining again. The kitchen is fun again!

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  23. Beautiful looking rectangular quiche! :)

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  24. I get so envious every time I see you make something using your rectangular tart pan. Mental note: must get one soon! I adore the golden colour of the custard filling in yours. Very happy for you that through FFwD you have expanded your culinary horizon!

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  25. It looks like we're about ready to start a rectangular tart pan fan club! I love it!

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  26. I love your rectangle tart pan! Your quiche looks beautiful. There are a lot of ingredients (including Greyere) that I use much more often because of FFWD.

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