Sometimes its a good thing when I make a recipe, then wait to blog about the results. This is one of those times. I was looking forward to making this quiche, since I really like quiche, love Dorie’s tart dough recipe, and thought the combination sounded great. I did substitute some Maytag Blue cheese for the gorgonzola, since I had about the right amount left over from something else.
We’ve made the tart dough before, so I won’t go into that too much – other than – I got a new kitchen “gadget” thing for Christmas – a pie crust “bag” that you put the dough in, zip together, and it makes the perfectly sized circle of dough for your pie or tart… easier to show than to describe.
This worked really well. The dough was the perfect size for the tart pan, and it was super easy. The dough also came off the plastic well (and it was easy to clean too). I have a larger size one too. I guess I need to make more pies!
Anyway, fast forward a bit, after the dough rests in the freezer for a bit, it gets pre-baked. Then the filling is made.
Onions, eggs, cream, cheese. I substitued a Granny Smith apple (and used the entire apple, not the half noted in the recipe), thinking that the tartness would be a nice contrast to the slightly bitter creaminess of the cheese. Onions get a quick saute until soft, but not browned.
The the remaining ingredients all get layered into the pre-baked crust.
And then the egg and cream mixture gets added over all of the remainder, just before it gets popped into the oven.
Dorie says that it should be baked until the center puffs up – and of course is a beautiful golden brown.
So when I first served this (warm), I didn’t think it was all that great. In fact, I brought the other half of it to my office the next morning, planning on getting someone else to “help” with eating it. I think that maybe it was too hot (I was in a hurry after rolling, freezing, pre-baking, assembling, baking again…). But everyone (including me) who had some the next day at room temperature loved it. I even had someone hopefully offer to take the rest of it home if no one wanted it (it didn’t make it that far :))
In the end, this turned out better than I thought. I did think that the crust was a little too thick, though it had that satisfying crispness and stability that allows you to pick up a slice without it falling apart. As much as I like blue cheese, the gorgonzola was probably a better idea. Happily though, I made this early enough to get second opinions!