My friend Jess has the best book recommendations.  All books… novels, biographies, cooking.   And when she bought me Dorie Greenspans Around My French Table, I knew I was in for a good time.  It’s big and solid, something I adore in a cookbook.  And the pictures are so gorgeous.  And the recipes, so easy! And, well, it’s French.  Anything French and I’m all about it.

When my parents were in town a few weeks ago I made her gorgonzola-apple quiche.  It was perfect for breakfast after their 7 am flight.   Ahh!  So good!  Enjoy!

quiche 043 Apple Gorgonzola Quiche

quiche 044 Apple Gorgonzola Quiche

quiche 045 Apple Gorgonzola Quiche

quiche 046 Apple Gorgonzola Quiche

quiche 047 Apple Gorgonzola Quiche

Gorgonzola-Apple Quiche

From Around My French Table, Dorie Greenspan


1 tablespoon unsalted butter

1 small onion, finely chopped

Salt and freshly ground white pepper

1 9-9.5 inch tart shell made from Tart Dough, partially baked and cooled

1/2 small apple (a tart-sweet apple, such as Empire or Gala), peeled, cored, and cut into small dice

2 ounces Gorgonzola dolce

2/3 cup heavy cream

2 large eggs


Center a rack in the oven and preheat to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Melt the butter in a small skilled over low heat and toss in the onion, Season the onion lightly with salt & pepper.  Remember, the Gorgonzola will be salty!  Cook until it is very soft but not at all colored, about 10 minutes; remove from heat.

Put the tart shell on the lined baking sheet. Spread the onion, with whatever butter remains in the pan, evenly over the bottom of the crust.  Scatter the apple over the onion.  Cut the Gorgonzola into small cubes and scatter it over the onion and apple.  Beat the cream and eggs together until well blended, season with salt and white pepper, and pour into the tart shell.

Gently slide the baking sheet into the oven and bake for 30 to 40 minutes, or until the filling is uniformly puffed (wait for the center to puff), browned and set.  Transfer the quiche to a cooling rack and allow it to cool and gather itself for 5 minutes or so.

Carefully remove the sides of the pan and slide the quiche onto a platter if you want to serve it hot, or onto a rack if you want to cool it.  Serve hot, warm, or at room temperature.

One Response to “Apple Gorgonzola Quiche”

  1. Jess says:

    I totally should’ve crashed this breakfast! Love!

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