I’m straying from the assigned recipe this week for French Fridays with Dorie. The recipe this week is for a gorgonzola apple quiche. Now, I like apples and blue cheese and quiche but not all three together. Eggs and apples? No. I know there are omelets out there with jam and fruit but they are not yummy to me. So, rather than skip another week I decided to just turn a few pages instead.
What I found was a recipe that not only sounded great but would use up some ingredients still hanging around our fridge from our last produce delivery: mushrooms and shallots. Perfect.
This time I remembered that the recipes use a tart pan and not a pie pan so my quiche actually came out the right size for the filling. See? Better all the time.
After the tart pan is lined with the crust the filling is made. It was simply mushrooms, shallots and thyme cooked in butter and simply seasoned with salt and pepper.
The bottom of the crust was sprinkled with fresh thyme. The cooled mushroom mixture was spread on top. Then a custard of eggs, cream with more salt and pepper is poured over the top. Finally the top of the quiche is sprinkled with sliced scallions and a few tablespoons of grated gruyere cheese.
Into the oven it goes for about 35 minutes and it really did come out puffed and golden and quite professional looking. I think this quiche received more compliments for looks than any I have ever made. Better than its looks was its taste. Definitely a quiche we’ll make again.
If you’re curious about those gorgonzola apple quiches check out the other links at the French Fridays blog.
- – marcella