Cookin' with Moxie

Quiches are so versatile; you can eat them for breakfast, brunch, lunch or dinner! I know I haven’t blogged about quiches yet but I have made a few in my day. I’m always looking for new and interesting ways to spruce them up. After all, they each begin with a base mixture of eggs and cream or eggs and milk… boring! It’s fun to experiment with different combinations of veggies, meats and cheeses. I should make more quiches.

It took me two separate days to make this particular quiche, which seemed unnecessary considering they are usually quick to put together. The reason being is I made Dorie’s Tart Dough one day and let it chill in the fridge before rolling it out for the quiche. Let me tell you… it was worth it. The dough was both buttery and flaky at the same time; I loved it! The quiche was tasty but did not have as much flavor as I expected from the ingredients used. This quiche’s filling consisted of heavy cream and eggs with a small sauteed onion, one apple and gorgonzola cheese mixed in for good measure. Dorie only called for half of an apple but I used the whole thing. She also only called for 2 ounces of gorgonzola cheese but I must have put at least 4 ounces. I don’t have to remind you that I like cheese.

I especially like gorgonzola – it is Italy’s version of blue cheese. It leaves you with a tang in your mouth when you eat it. I didn’t get that tang I was looking for in this quiche though. Perhaps I should add even more but that just seems silly. Let me tell you more about that Tart Dough instead… I had no problems having it come together for me so I stored it in the fridge to chill once that step was complete. The next day I rolled it out and molded it to my tart pan.

The next step was to pre-bake the crust, with fork marks in it, to ensure that it didn’t rise once you put the filling in it. You also don’t want your filling to leak when baking so this is a crucial step to do correctly. When that comes out of the oven you can let it cool as you prepare your filling. Start by sauteeing that small onion in some butter. That goes down in the crust with your diced apple. Next, go crazy sprinkling on the gorgonzola cheese (see note above).

The final step is pouring your mixture of eggs and heavy cream into the tart. It goes in the oven for 30-40 minutes until the quiche is uniformly puffed. I was pretty hungry so I ate a piece as soon as it came out of the oven but normal people wait for it to cool down. The most common way to eat a quiche is at room temperature but that’s just food for thought.

Check out how the other Doristas did with this recipe here. Tutti Mangia! 

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