When it comes to the marriage of savory and sweet, Gorgonzola apple quiche is one of those culinary matches truly made in heaven. The buttery tang of creamy blue cheese contrasts beautifully with the ambrosial sweetness of ripe apple. It's a simple combination, but one that really sings. And the co-star in this delightful little quiche is that irresistible classic...Gorgonzola dolce.
As to the crust shell for this quiche, you could certainly opt for any crust recipe that you enjoy. But I recommend simply rolling out a half batch of my favorite butter pie crust dough. It makes a scrumptious, and wonderfully generous, quiche shell.
Ingredients for Gorgonzola Apple Quiche
- butter pie crust dough
- unsalted butter
- shallot
- fresh thyme
- apple
- Gorgonzola dolce (not piccante)
- eggs
- heavy whipping cream
- kosher salt
- fresh ground black pepper
See recipe card for quantities.
Instructions
Prepare the Crust
Prepare a batch of butter pie crust dough using the recipe linked above. Set the dough aside to rest in the refrigerator for at least an hour before proceeding. (Since you only need a single crust for this recipe, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)
On a lightly floured surface, roll out the dough to a circle about 12 inches in diameter.
Using about 1 tablespoon of butter, grease a 9 or 9.5 inch fluted tart pan with a removable bottom.
Gently gather the dough up onto your rolling pin, unfurl over the pan, and then ease it down into the bottom and sides of the pan without stretching it.
Fold over the excess dough and press it into the sides. (The dough may extend slightly above the rim of the pan, but that's just fine.) Prick the bottom with a fork. Then refrigerate or freeze the crust for at least 1 hour.
Once the crust is well chilled, heat the oven to 400℉. Press a piece of lightly buttered aluminum foil against the surface of the crust and line a baking sheet with parchment paper. Place the tart pan on the baking sheet.
Bake the crust for 20 minutes. Then gently remove the foil.
Bake for 3 to 5 minutes more, or until it begins to look golden. Transfer to a cooling rack and allow the crust to cool.
Prepare the Filling and Bake the Quiche
Chop the shallot and the thyme, shred the apple, and break the Gorgonzola dolce into small pieces.
Melt the remaining tablespoon (or so) of butter in a small skillet over low heat. Add the shallot and thyme, and then season lightly with salt and pepper. Cook, stirring occasionally, for a few minutes or until the shallot is fragrant and translucent.
Spread the shallot and thyme mixture evenly over the bottom of the crust. Then scatter over the shredded apple and Gorgonzola dolce.
Beat the eggs and cream together until well blended and season with salt and pepper. Pour the egg and cream mixture evenly into the crust.
Bake for 30 to 40 minutes, or until the quiche is evenly puffed across the entire top and beautifully golden brown. (Check on the crust periodically while the quiche is baking, and if it is beginning to look too brown, place a pie shield or foil over the edges.)
Transfer the quiche to a cooling rack. Allow it to cool for about 10 minutes before carefully removing the sides of the pan and sliding it onto a serving platter.
Serve warm or at room temperature.
Hint: Wondering what kind of apple to use in this quiche? I prefer something on the sweeter side for this particular recipe, but as long as your fruit is firm and pleasantly aromatic, it is pretty difficult to go wrong here...so feel free use whatever apple variety you have on hand or most enjoy.
Equipment
A tart pan with a removable bottom allows you to release the quiche from the pan, which makes for a lovely presentation and ease in cutting. That said, a basic 9 inch pie plate will also work just fine for this recipe.
Storage
This quiche can be stored in the refrigerator, covered with plastic wrap, for a couple of days.
Top tip
If you get yourself into the habit of stashing an extra disk (or two) of butter pie crust dough in your freezer, you can whip up a relatively quick quiche whenever the mood happens to strike.
📖 Recipe
Gorgonzola Apple Quiche
Equipment
- 9 or 9.5 inch fluted tart pan with removable bottom (or a 9 inch pie plate)
- baking sheet
Ingredients
- ½ batch butter pie crust dough
- 2 to 3 tablespoons unsalted butter (divided)
- 1 small shallot finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 small apple shredded (using the large holes on a box grater)
- about 3 to 4 ounces Gorgonzola dolce (not piccante) cut into small pieces
- 2 large eggs
- ¾ cup heavy whipping cream
- kosher salt
- fresh ground black pepper
Instructions
Prepare the Crust
- On a lightly floured surface, roll out the dough to a circle about 12 inches in diameter.
- Using about 1 tablespoon of the butter, grease a 9 or 9.5 inch fluted tart pan with a removable bottom. Gently gather the dough up onto your rolling pin, unfurl over the pan, and then ease it down into the bottom and sides of the pan without stretching it. Fold over the excess dough and press it into the sides. (The dough may extend slightly above the rim of the pan, but that's just fine.) Prick the base with a fork. Then refrigerate or freeze the crust for at least 1 hour.
- Once the crust is well chilled, heat the oven to 400℉. Press a piece of lightly buttered aluminum foil against the surface of the crust and line a baking sheet with parchment paper. Place the tart pan on the baking sheet.
- Bake the crust for 20 minutes. Then gently remove the foil. Bake for 3 to 5 minutes more, or until it begins to look golden. Transfer to a cooling rack and allow the crust to cool.
Prepare the Filling and Bake the Quiche
- Melt the remaining tablespoon (or so) of butter in a small skillet over low heat. Add the shallot and thyme, and then season lightly with salt and pepper. Cook, stirring occasionally, for a few minutes or until the shallot is fragrant and translucent.
- Spread the shallot and thyme mixture evenly over the bottom of the crust. Then scatter over the shredded apple and Gorgonzola dolce.
- Beat the eggs and cream together until well blended and season with salt and pepper. Pour the egg and cream mixture evenly into the crust.
- Bake for 30 to 40 minutes, or until the quiche is evenly puffed across the entire top and beautifully golden brown. (Check on the crust periodically while the quiche is baking, and if it is beginning to look too brown, place a pie shield or foil over the edges.)
- Transfer the quiche to a cooling rack. Allow it to cool for about 10 minutes before carefully removing the sides of the pan and sliding it onto a serving platter.
- Serve warm or at room temperature.
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