Soon after making the sausage and peach pizza, I couldn’t stop adding fruit to savory dishes. It adds such a wonderful dimension and surprise to something that is supposed to be so straight forward. So when I stumbled across a recipe for Gorgonzola apple quiche, I knew that I had to make it at once. It would be perfect for a Fall brunch.
It was fantastic. The lovely ladies I made it for agreed; the sweet apples and mild blue cheese were wonderful together, all baked up in a  dreamy custard and flaky crust. It was elegant but simple, perfect for our little get together.

Gorgonzola Apple Quiche
adapted from Dorie Greenspan

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 pastry blender. I’ve also made this with a stronger blue cheese, and found it a bit too over powering. I prefer the Gorgonzola.

2 tablespoons unsalted butter
1/2 small tart-sweet apple, peeled, cored, diced [I used Gala] 1 teaspoon sugar
1 small onion, finely chopped
salt and pepper
1 9-9 1/2 inch tart shell, partially baked and cooled*
2 ounces Gorgonzola dolce, cut into small cubes
2/3 cup heavy cream
2 large eggs
1/2 cup pecans, toasted [optional]

Center a rack in the over and preheat to 400F. Toss the diced apple and sugar together. Melt 1 tablespoon of butter in a small skillet over low heat and add the apple. Cook apple until lightly browned and caramelized, 4-6 minutes. Removed the apple from the pan. Add the remaining 1 tablespoon of butter and melt over low heat. Add the onion, and season lightly with salt and white pepper. 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 onion, whatever butter remains in the pan, evenly over the bottom of the crust. Scatter the apple and pecans [if using] over the onion. Cut the Gorgonzola into small cubes and scatter it over the onion and the apple. Beat the cream and eggs together until well blended, season with salt and pepper, and pour into the tart shell.

Bake for 30 to 40 minutes or until the filling is uniformly puffed [wait for the center to puff], browned and set. Transfer to a cooling rack for about 5 minutes.

*tart  shell
1 ¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoons unsalted 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 1/4 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 400F. 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.
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4 Responses to gorgonzola apple quiche

  1. Dreamy custard… flaky crust…. -drools-

  2. I love using seasonal fruit for savory applications. I have seen this in Around my French Table, and I’m so happy that it tastes as good as it sounds.

  3. Sally says:

    This sounds delicious! I’m just wondering, though, about sweet butter… I tried googling, but there is conflicting information on what is considered sweet butter.

  4. Sarah says:

    Sally – in this case it meant unsalted butter, and I forgot to change it when I typed it in! But I fixed it in the recipe.

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