French Fridays: Gorgonzola-Apple Quiche

Gorgonzola-Apple Quiche

After a brief hiatus, I am back for this week's delectable addition to the quiche pantheon...Gorgonzola-Apple.  As mentioned in previous posts...eggs, cheese, etc, what's not to love?  And real men do eat quiche in this day and age, thank you very much.  We make it, too.  I was excited to make this recipe because this was the first time I have made home made tart crust...at least I think it was.  I say if you can't remember if you have or have not, it's new to you anyway so what's the difference?  Hard to believe that as much as I bake I have not really ventured into pies and tarts.  Of course, Edmund makes a killer crust for apple and cherry pies in the summer and fall months, so why mess with perfection?  

Gorgonzola dolce, a mild version of this blue cheese, is the
perfect companion to apples and onions.

I was a bit surprised that this recipe called for a sweet-ish crust, and personally I think if I do make this again I will reduce the sugar or leave it out of the crust altogether.  The onions, apples and gorgonzola blended so beautifully together to create a sweet, tangy and savory filling that, in my opinion, would be better matched to a more benign crust.  Oh, that crust, though.  Crisp, flaky and delicious on its own, it will be the base of many a tart to come, I am sure!

The actual making of the tart crust dough was very simple, but if you make this or any quiche or tart that requires a crust, build time in for chilling both right after mixed and once in the pan ready to go in to the oven.  

The filling required little more than a trip to the cheese counter and some light sauteeing of apples and onions.  I thought the gorgonzola dolce called for might be difficult to find, but there it was in the cooler at Whole Foods.  Yes, I bought too large a block, but trust me, cheese does not go bad in this house.  In fact, I think I have a loaf of sourdough with that leftover cheese's name on it.    Until next week, mes amis, bon apetit!

The quiche ready for the oven