Description
A delicious dish for brunch, this quiche is hearty, but balanced by sweet apple and onion. This recipe is adapted from Around my French kitchen from Dorie Greenspan.
Ingredients
Scale
Pie Dough
- 130 grams (4.5 ounces) of flour
- pinch of salt
- 60 mL (2 ounces) of olive oil
- 60 mL (2 ounces) of ice water
apple gorgonzola quiche
- tablespoon butter, unsalted;
- 1 small onion;
- Salt and pepper;
- Pie Dough, chilled;
- 1 small apple;
- 60 grams (2 ounces) gorgonzola;
- 160 mL (5.4 ounces) cream;
- 2 eggs.
Instructions
Pie Dough
- Mix the flour and salt in a blender. Add the olive oil. Pulse and then add the ice-water. Pulse again and put the dough in the quiche dish.
Gorgonzola apple quiche
- Cut the onion finely. Melt the butter in the pan and fry the onion for 10 minutes. Stir occasionally.
- Peel the Appel and cut into small cubes. Also, divided the cheese into small pieces.
- In a bowl mix the eggs with the cream.
- Cover the bottom with the onion. Spread the apple over it. The cheese can be divided over the quiche bottom.
- Pour this the cream / egg mixture on top and put the quiche in the oven. Bake the quiche 30 to 40 minutes, until it is well solidified and slightly brown.
- Category: Brunch