This Gorgonzola Apple Quiche is a savory pie where every bite delights. Sweet apple and caramelized onion balance the bold, creamy Gorgonzola, and a tender egg custard ties it all together. It’s a combination you’ll want to make again and again.
Easy Peasy Gorgonzola Quiche with Apples
This pairing of Gorgonzola, apple and a flaky tart crust might not be obvious at first, but it works beautifully. The saltiness and cream of the cheese complement the apple’s sweetness, and the crisp crust provides the perfect contrast in texture.
I was surprised by how addictive this quiche was — once I tasted it I couldn’t stop at one slice. Try it and you’ll likely feel the same.
Warm Gorgonzola and Apple Quiche
For the crust I combine flour, a pinch of salt, olive oil and ice-cold water until the mixture forms a cohesive dough. The filling features creamy Gorgonzola (Dolce works well), small cubes of apple and caramelized onion. The custard of eggs and cream is poured over before baking.
Bake and serve warm for the best texture, though this quiche is also delicious cold or reheated the next day. I often make a pan for dinner and enjoy the leftovers for lunch — it still tastes wonderful.
In autumn, with apples in abundance, this quiche becomes a regular on my table. Give it a try and see how it fits into yours.
This recipe is adapted from Dorie Greenspan’s Around My French Kitchen, a lovely source of dinner recipes.
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Andréa
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Step-by-Step Directions
Ingredients
Savory Pie Dough
- 1 cup all-purpose flour
- â…› teaspoon salt
- ¼ cup olive oil
- ¼ cup ice water
Apple Gorgonzola Quiche
- 1 tablespoon butter
- 1 small onion, sliced finely
- 2 eggs (size L)
- â…” cup heavy cream
- 1 small apple, peeled, cored and diced
- 2 ounces Gorgonzola, cut into small cubes
Ingredients are shown in US customary units. Metric equivalents are available.
Instructions
Savory Pie Dough
- Mix the flour and salt in a food processor.
- Add the olive oil and pulse to combine.
- Add the ice water and pulse until the dough comes together into a ball.
- Wrap the dough in plastic and refrigerate for at least 3 hours.
- Roll the chilled dough into a 10-inch (26 cm) circle and line an 8-inch (20 cm) quiche dish.
- Press the dough against the sides and trim the excess.
- Prick the bottom a few times with a fork to release air.
- Line with parchment or foil and fill with baking beans or pie weights.
- Chill the lined shell in the refrigerator for at least 1 hour.
- Preheat the oven (settings vary) and blind-bake the shell for 20 minutes, remove the weights and bake 3–4 more minutes until golden.
Gorgonzola Apple Filling
- Melt the butter in a pan and sauté the sliced onion for about 10 minutes, stirring occasionally, until caramelized.
- Whisk the eggs with the heavy cream in a bowl until combined.
- Layer the bottom of the prebaked shell with the caramelized onion, diced apple and Gorgonzola cubes.
- Pour the egg-and-cream mixture over the filling and bake for 30–40 minutes, until set and lightly browned.
Notes
Onion: Using red onion adds color, and caramelizing the onion enhances its natural sweetness.
Storage:
- You can prepare the quiche the day before. Bake it for 25 minutes with the filling, cool to room temperature and refrigerate. Reheat in a preheated oven for 15–20 minutes at about 390 °F (199 °C).
- A half-baked quiche (baked 25 minutes) can be refrigerated for up to 2 days.
- Freeze a well-wrapped half-baked quiche for up to 1 month; thaw and finish baking when ready to serve.
Nutrition
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