French Fridays with Dorie: Gorgonzola apple quiche

Another super simple French Fridays with Dorie. This week. Not that I am complaining, mind you 😉  A Gorgonzola apple quiche (p 157) – the perfect combination of sweet and salty and savoury with a buttery crust (yes, I made it from scratch!). The dough does need to rest for 3+ hours in the fridge but if you get your act together, you can have this made for lunch. It’s so easy (once you’ve dealt with the dough) and it makes the house smell awesome.

This was great, just warm out of the oven. And later on at room temperature. And reheated the next day And the next. When the main ingredients are butter, cream, cheese, onions, apples, I mean, you really cannot go wrong.  It’s a thin quiche, reminiscent of those served in French cafés with a simple green salad.  Contrary to what it sounds like, it makes a nice light meal.  I loved this combination and will remember it for the future. I kind of like the idea of mini quiches for a cocktail party….

Want to join us cooking through Dorie’s “Around my French Table” in 2012? Join French Fridays with Dorie here.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.  Go on, treat yourself and join us this year!

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62 thoughts on “French Fridays with Dorie: Gorgonzola apple quiche”

  1. I’ve never really understood the combination of apples and cheese, but I think I get it now. The quiche looks so good, as does the crust. Congrats on making it from scratch 🙂

    Reply
  2. I also love the idea of the mini quiches for parties. Another excuse to have a party, n’est-ce pas? Great combination, simple but super!

    Reply
  3. I still haven’t tried mine, but they all do look so pretty…
    My one girl has been eating it for the past few days, though – so it must be good 🙂

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  4. I have actually never had a fruit quiche! This sounds fabulous 🙂 Great inspiration, and your quiche looks perfect;y golden.

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  5. We often serve gorgonzola and fresh pear as an after dinner treat, and I wonder if that
    combination would work in a quiche. Tricia and I both enjoyed this recipe, so easy to
    make, and easier to eat. Yours looks so delicious.

    Reply
  6. This week’s recipe seems to have been a universal hit, looks like everyone loved it. We will definitely be repeating this one as well. And considering how much I hate to make pastry crust, that’s saying something.

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  7. Looks great. I did not have dough refrigeration time so I used the freezer for a few steps…froze the dough while making the filling and that worked great, froze the pan with uncooked dough while the oven heated…and a few more minutes, and then it could be partially baked without pricking the bottom or using anything to hold it down, as I’ve seen in several posts…the freezer made the whole process go quickly. We all liked this recipe at our house and when looking at that photo at the top of your page…well, it makes me want to make it again…makes my hungry.

    Reply
  8. I was pleasantly surprised with the blue cheese, apples and eggs combination. It helps that the gorgonzola melts beautifully! These quiches definitely make a great lunch. I used David Lebovitz’s tart dough recipe that doesn’t require rest time.

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  9. Yes, like Adriana already did and you suggested, I want to make mini-quiches. I thought the quiche was delicious. Loved to know about World Nutella Day. Ready for next week’s recipe, huh?

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  10. Love the golden colour of the filling. What kind of quiche pan did you use? I’m a little curious how you got the edges to look this way?

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  11. For some odd reason, I have really been wanting quiche but for the life of me could not decide on the flavors. I so love the idea of apple and gorgonzola… this is fabulous!

    Reply
  12. Pingback: Friday Food Foto – La Bedaine Pâté

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