This week's French Friday with Dorie recipe is Gorgonzola-Apple Quiche. I was making this to share with friends and almost opted out in favour of the Quiche Lorraine alternative (being more of a crowd pleaser). However, I loved the idea of the flavours in this version, so stuck with it at the risk of it being unpopular (after all, it contains stinky blue cheese).
I am glad that I decided to make this - it was different to anything else I have tried before, and the salty gorgonzola contrasted nicely with the sweetness of the apple and the silkiness of the filling:
My variations were to use light cream and light grated cheese (instead of full fat cheddar and parmesan) in the filling, and to make low fat pastry using ricotta cheese instead of Dorie's tart dough.
Love love the combinations and it looks super yumm.
ReplyDeleteThis sounds great. Glad you lightened the other ingredients as it probably would have been overwhelming otherwise. Gorgonzola tends to work so well with fruits.
ReplyDeleteI like the alternate crust option - crusts tend to get a little heavy. Great idea!
ReplyDeleteI do love these flavors. Glad you made it, it looks like a perfect weekend brunch dish.
ReplyDeleteThat's very brave of you, I almost chickened out just serving this to my husband, I think I definitely would have chickened out if faced with serving this to guests. But you are so right, it was delicious!
ReplyDeleteInteresting that one can make low fat pastry with ricotta. I have never heard that before and will have to investigate. First though, I think that I need to master basic pastry before tinkering with the alternatives.
What is gorgonzola?
ReplyDeleteI'm not a great one for pastry so I really wish for a cafe close to me to make it - or a friend like you to share slices with me but I really ought to try it as it sounds so good!
ReplyDeleteI like the idea of using ricotta in the tart dough to make it low-fat. I'm adding that to my cookbook!
ReplyDeleteI never would have thought to put apple in a quiche, but it sounds intriguing (and delicious).
ReplyDeleteOh my, I was drooling from the title! What a gorgeous flavour combo.
ReplyDeleteYum! I've never seen this type of Quiche ~ yummy!
ReplyDeleteInteresting idea to use lowfat ricotta in the tart dough. Looks like it worked well. I loved the flavors in this quiche and look forward to making it again soon...and I'll have to find out more about that ricotta crust.
ReplyDeleteYour crust sounds delicious!
ReplyDeleteDuckie, gorgonzola is blue cheese.
ReplyDeleteNice adaptation - but I'm glad you went with the blue cheese. Its good to be challenging! :-)
ReplyDeleteI'm not gonna lie here...those flavors in a quiche didn't quite sing to me in a good way, but after reading your post, maybe I might should possibly reconsider. I like blue cheese, and apples, and them together...I think it is the idea of the eggs thrown in there that make me shake my head in confusion. Your changes sound interesting, and a whole lot more calorie friendly.
ReplyDeleteIt sounds like a good variation of the recipe. Your presentation is lovely.
ReplyDeleteI had my doubts about the apple, but it worked! Yours look tasty too. Glad to know it worked with light cream too. I wondered.
ReplyDeleteWhat a contrast in tastes. Sounds delicious.
ReplyDeleteLowfat pastry ricotta! Do share! I am trying to stick to a "weekday diet", and having a healthier alternative to the buttery tart shell would be awesome. I also loved the gorgonzola with the eggs. The apple flavor was very subtle in my quiche.
ReplyDeleteI would also love that lowfat pastry...what a great way to cut calories. Your quiche looks lovely! I loved the way all the flavors melded together in this quiche. Delicious!
ReplyDeleteThe flavors in this were delicious! Loved how you cut the calories!
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