FFwD: Gorgonzola-Apple Quiche
Wow! It’s French Friday time again. It’s been another busy, roller-coaster week in our household. The high point was celebrating our thirtieth wedding anniversary by surprising my husband with a carriage ride to a restaurant for dinner and then presenting him with a room key to spend the night at the hotel where we spent our wedding night.The low point was racing across town last night to make it to the UrgentOrtho clinic before it closed when darling daughter came home from ice skating lesson with her hand puffed up double size and a huge bruise at the base of her thumb saying she could not move her fingers. (She’s fine. It was not broken just badly bruised.) Between these two points I managed three trips to the high school for various pickups and deliveries, put dinner on the table every night, made our French Friday Quiche, and baked loaf bread for the first time.
I planned to make the quiche for dinner Monday. I’ve made quiche many times. In fact I’ve made the one I do so many times that I no longer have to check the recipe except to verify the temperature for the oven. Of course I hadn’t thought about or read the recipe for the tart shell that Dorie calls for this week. Who knew this would be a two day process? I was tempted to revert to the frozen pie shells that I have used for years but since my purpose in joining this group was to get out of my cooking rut and experiment with new recipes I decided to make the shell myself. I’m so glad I did. This tart dough recipe may become my go to recipe for pie crust. It handled beautifully and made a strong and tasty crust. In the past I’ve had trouble getting a crust to roll out and then transfer without breaking. Luckily it was strong as I miss read the recipe and removed the shell from the tart pan before filling rather than after baking with filling. It could have been a disaster but was not.
I used Gorgonzola Dolce that I found at a local Italian pasta shop that has a nice cheese counter. I read the recipe at least four times to verify that I correctly read that it only called for 2 oz. of cheese. All the ingredient amounts seemed small. The gorgonzola is so creamy that it was difficult to cut or crumble. I think next time I will freeze the cheese to see if it is easier to crumble. I used half a Gala apple. I think when I do again I will use the whole apple and maybe leave the peel on. I forgot the hazelnuts.
The quiche baked up beautifully but it didn’t puff up very much. My family liked it but both said they preferred the one I usually make except they liked this crust better. When we ate it for dinner none of the flavors stood out. We couldn’t taste the apple at all. I ate the last slice for lunch today and I loved how I could taste the cheese. This is definitely a quiche that improves with age. I think it makes a great lunch or first course but if I make it for dinner I think I will increase the amount of filling. I served a spring salad with sliced avocado and navel orange alongside the quiche and finished out the meal serving the last of the broth braised fingerling potatoes.
All in all a great week and great recipe. I will certainly make the tart shell again. While this won’t be my go to quiche I think I will make it again. I am looking forward to seeing what everyone else did with this recipe.
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