“Quiche, I hardly know her!” is a famous line from the “Roz and the Schnoz” episode of Frasier, the line Frasier repeats to cover his rhapsodic laughter resulting from the Garretts’ banter over who was the “nosier one.” I can’t help it; I think of that line whenever I see quiche on the menu, and it makes me smile. So quiche for me is a happy food, a funny food, a side-splitting humorous food. I don’t take it too seriously and neither does it, despite the pretensions of some pseudo-French restaurants and the dreary English who take credit for creating something like it in the 14th Century.
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| Two minutes to tart dough |
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| Ready to chill |
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| Chilled dough rolled out and ready for baking |
“Gorgonzola-Apple Quiche” is this week’s French Friday’s with Dorie challenge. After a grueling weekend of shopping and cooking for my 24×24 Food Buzz event, my sous chef and I were delighted with this week’s challenge. The ingredients were on hand and the preparation is a snap. One of the beautiful things about quiche is that you can dress it up or down depending on your kitchen’s resources and your tastes. I still had some Cabrales Cheese (Cabrales is a Spanish Bleu Cheese), green apple, and pancetta left from my 24×24 Food Buzz event, and these were a perfect pairing to dress up my little quiche.
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| Poke a few holes in bottom before baking to release steam |
While preparation is quick, don’t forget the dough for the tart crust needs to chill in the refrigerator for at least three hours before it is rolled out and used. Otherwise, it is just a matter of how much slicing and dicing you choose to do for the filling.
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| Cabrales, Pancetta, and Green Apple, perfect for quiche |
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| A little sweet, savory, and salty |
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| Eggs and heavy cream are poured over mixture |
This quiche is now part of my culinary repertoire and will be making many appearances in our home in a multitude of guises.
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| Quiche perfection in only 35 minutes |
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| Delicious! |
To read more French Fridays with Dorie experiences, or to join the group:
www.frenchfridayswithdorie.com
To read more of the Food Buzz 24X24 January Dining Experiences:
http://www.foodbuzz.com/24
I kept thinking bacon would be nice in this – pancetta sounds like a perfect fit!
That is a nice looking hunk o’ cheese you’ve got there. MMMM.
Ha! I love Frasier! It’s still funny. Your quiche looks delicious.
Here’s a lesson for me: don’t review the ffwd blogs in the morning when I’m starving for breakfast. You had me at pancetta. And now I’m dying for a slice. Hope you’re happy. 😉
Always enjoy your posts. And…I also hardly know Quiche. She has never made it into our regular fare, however, every time I eat quiche, I love her…and today’s was superb. I’m thinking mini size for Superbowl appetizers. And, I always enjoy learning something from your write-ups.
We loved this one too. Bet that Cabrales was tasty, I’m a fan but it is difficult to find over here. Weird since I now live closer to Spain than before, but whatever, still plenty of other blues to chose from.
Your quiche looks yummy! And what a great idea to add the pancetta!
I can taste the pancetta! Great addition.
Cabrales is one of my top 5 blues. Yummy. And lucky you!
Everything’s better with bacon. Nice idea to put it in the quiche. I liked all the contrasting flavors in this quiche. Quite surprising when it all came together.
Cabrales is one of my favorites. I also added bacon to some of my individual quiches. This recipe is definitely a keeper!
Christy, Your quiche looks fabulous…love the addition of the pancetta! It had to make this already scrumptious quiche even more delicious! Nice job!
Gosh I love the idea of adding pancetta!!! How yummy (and beautiful!!).
Oh, pancetta sounds like it would be wonderful in this! 🙂
That was such a good episode. Your quiche looks so delicious with the pancetta!
Absolutely lovely! I’m a blue cheese fan and the spanish Cabrales look to die for! I’m glad quiche is such a happy food for you and it’s now part of your repertoire!
enjoyed your step-by-step photos!
That is some serious looking blue cheese! I loved this dish, but I can see me adding meat to it in the future!
Wow, you make it look so easy and your quiche is beautiful. You addition of pancetta might just tip me over into trying this version.
What a cute quote! Your quiche looks devine – glad it was a hit.
Your quiche is beautiful! What are the greens next to the quiche? They look much more interesting than my usual salad.
Your quiche looks great! I agree that these will be a recurring item, there are so many yummy ways to make them!
That looks so good! Love the apple and prosciutto. It’s nice to have a recipe that you can adapt to what you have on hand, too.
I do love quiche. This looks delish.
Adding pancetta was inspired! I will have to give that a try.
Loved your adaptions to this simple quiche. I will use your ideas, for sure. And, enjoyed reading about your 24×24 foodbuzz. Good Post.