Gorgonzola Apple Quiche
Recipe from Sharon Flesher
The following recipe is adapted from Dorie Greenspan’s fabulous cookbook, “Around My French Table.”
1 tablespoon unsalted butter
1 small onion, finely chopped
salt and pepper
1 tart shell, partially baked and cooled*
½ small tart-sweet apple, peeled, cored, diced
2 oz Gorgonzola dulce, cut into small cubes
2/3 cup heavy cream
2 large eggs
- Center a rack in the oven and preheat to 400°F. Melt the butter in a small skillet over low heat and add the onion. Season lightly with salt and white pepper and cook until it is very soft but not colored, about 10 minutes; remove from heat.
- Put the tart shell on a lined baking sheet. Spread the contents of the pan even over the bottom of the crust. Scatter the apple and Gorgonzola over the onion.
- Beat the cream and eggs together, season with salt and white pepper, and pour into the tart shell. Bake for 30 to 40 minutes or until the filling is uniformly puffed, browned and set. Transfer to a cooling rack for about 5 minutes.
*Tart or Pie Shell
This looks like a lot of work, but it’s really not. It may take longer to read these instructions than to execute them. The most time-consuming aspect of this is chilling the shell, which only requires that you plan ahead. If you don’t have a food processor, you can blend the ingredients by hand using a fork, or preferably, a pastry blender. The shell can also be made without an egg; substitute about 2 tablespoons of ice water for the egg.
1 ¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoons sweet butter, cut into bits
1 large egg
1 teaspoon ice water
- Put the flour, sugar and salt in a food processor bowl and pulse a few times. Scatter the butter over the dry ingredients and pulse until you have a coarse mix.
- Beat the egg with the ice water and pour it into the bowl a little at a time, whirring after each addition.
Turn the moist dough onto a flour surface and roll into a ball.
- Wrap the dough in plastic wrap and chill for at least 3 hours. (The dough can be refrigerated for up to 5 days).
Roll the dough out on a floured surface into a circle about 12 inches in diameter and ¼ inch thick.
- Gently transfer the dough to a buttered tart pan and press it into the bottom and up the sides. Trim the edges and prick the bottom in several places with a fork.
- Chill for at least an hour before baking. You can also freeze it for later.
- Preheat the oven to 400°F. Place the tart pan on a baking sheet.
- To partially bake, leave in the oven for about 20 minutes (light golden brown). Fully baked will be for about 25-30 minutes (deeper golden brown). Cool before filling.