This week’s French Fridays with Dorie was for a very interesting quiche — Apple & Gorgonzola. And, as is my way, I changed it quite a bit. I actually feel a little bad, it seems like I’m always fiddlin’ with these Around My French Table recipes, which I know would be very good great made exactly as written. I just…can’t help myself.
Actually, I usually make changes based on what I have at home or what I maybe don’t like. Take for instance Gorgonzola shudder. I am just not a fan of the blue cheeses, so I swapped that out for some feta and a little cheddar.
Here’s what else I changed this week (and some notes):
1. We went out to dinner Tuesday night and last night, and I just couldn’t make a (delicious!) butter-laden crust in good conscious. So, I made this Whole Wheat Olive Oil Crust from Chocolate & Zucchini. I thought it worked really well with this quiche and was even pretty great tasting! I used a combination of about 6 oz wheat flour and 2.8 oz AP flour and 1/2 tsp of herbes de Provence. And the best part? It was ready to roll out right away. I just had to chill it on the fridge for about 30 minutes before filling it up.
2. I added some greens to the sauteed onions. Baby kale to be precise, but spinach would probably work well too.
3. Speaking of the onions, instead of sauteing them in butter, I used about a tsp of bacon fat. (Hey! Whole Wheat Olive Oil Crust…so it’s okay!)
4. I used half and half instead of heavy cream.
5. I completely misread the recipe and did not par bake my crust first. Doh! So, I gave the quiche 20 minutes at 400 degrees F, then turned it down to 375 and gave it about 20 more minutes. The crust was perfectly done and so was the custard. Whew!
Here are my pictures and here’s a link to everyone’s fabulous quiches.
Placing the crust in the tart pan. The whole wheat crust was a little harder to roll out too, so I got a mini arm workout!
Crust ready for the filling.
1/2 a large, leftover red onion, sauteing.
Onions and kale at the bottom of the quiche.
Half a diced, peeled green apple.
Some feta, grated cheddar and custard added. Ready to go into the oven.
Out of the oven and ready to eat.
Those are perfect changes – I like the nuttiness that whole wheat crusts add. Seems like the perfect compliment to the apple, greens and cheese.
That quiche looks so interesting. I love kale, but never heard of baby kale. When I do cook kale, I always
stir fry it with bacon fat and add some cooked bacon. My Mom always used bacon fat for cooking,
especially home fried potatoes. I hope you enjoyed this as much as Tricia and I enjoyed our quiche.
Cher: Thanks! It did work out really well!
nana: Hi! The Baby Kale came in a bag, sort of like bagged baby spinach. very small, tender kale leaves you don’t even need to cook! I’ve been using it for salad lately. These, I sauteed with he onion for maybe 5 minutes. You could also use regular kale, just cook it with the onions and bacon fat until tender! But it sounds like you have that down perfectly! 😉
Your quiche is gorgeous; the kale and red onions are so colorful. You did a wonderful job adapting the recipe. The Dorie crust was wonderful but yours looks perfect too.
What a great combination of flavors! The tart dough sounds really good and I really like that you added kale. I feel the same way as you do about regular gorgonzola, but I am so glad that I tried the gorgonsola dolce because it is a much milder cheese and I wouldn’t hesitate to use it again.
Fantastic changes that you made to the recipe! I can’t wait to try the olive oil crust. The potential to add dry herbs to the crust just gets my creativity going! Feta and greens are classic combination.
That olive oil crust sounds divine! I love having that healthier alternative at hand. Feta sounds like a great stand in – it must have given the same kind of salty/distinctive flavor punch as the gorgonzola.
I like all your substitutions, from the olive oil crust to the added kale! I’m sure all your ingredients added up to a flavorful delicious quiche, it certainly looks mouth watering in your photos!
I like your changes and really think that the olive oil crust sounds like it is worth a try! Great post!
Good save on the crust and baking time! Look like it tunred out really well. As much as I love blue cheese and wished everyone else did, you shouldn’t cook with stuff you hate. Feta and cheddar are great subsitutions.