A number of followers have asked me to share the recipe for the apple quiche I made on Sunday for brunch. The recipe comes from one of my favorite cookbooks, Around My French Table by Dorie Greenspan. I have an entire row in my bookshelf dedicated to cookbooks, but there are a few that stay in the kitchen at all times. This is one of them. The recipes always work, they are easy, with normal ingredients. You know how sometimes you have to drive to some whole paycheck specialty store to find an ingredient? This isn't like that.
The apple quiche recipe is called Gorgonzola-Apple Quiche. I'm linking to another blog that has the recipe posted so I don't have to type the whole thing out. I did tweak a few things.
1) I didn't make my own crust. I used a frozen one from the grocery store. I take great pride in my pie crusts but I didn't want to spend the extra time required. I find that the frozen pie crusts work fine for quiche. When I opened the package to make my pie, the crust was cracked. No worries. I brushed the crust with beaten egg white before baking it (you partially bake the crust first, then fill and bake again) and the egg white worked like glue, filling in the cracks and holding it together.
2) I didn't have gorgonzola cheese in the house so I used Gruyere. I think gorgonzola would have been better. The quiche needed a bit more bite.
3) The recipe says to use a tart-sweet apple. I used one of the apples from our White Permain tree -- very sweet, not very tart. Next time I'll use a tarter apple like a Granny Smith. The apple flavor just blended in and wasn't at all distinct.
4) We love pepper. The recipe calls for white pepper which has less heat than black pepper and is great with delicate foods. I had already dialed things way down with my choice of mild cheese and sweet apple, so we thought it needed more pepper.
In general, this is my go-to basic quiche recipe. It always sets nicely. I just vary the fillings I put. So far, our favorite is bacon, cheese, and a sprinkling of fresh thyme.