Blue cheese is a classic love it or hate it kind of food, meaning that very few people are indifferent to blue cheese, most either love it or hate it. I love it!
That said, this week’s French Fridays with Dorie recipe, Gorgonzola-Apple Quiche, is probably not one that I would have picked on my own. Not sure why, maybe it’s the combination which threw me, but for some reason I was not overly excited to make this one. Boy was I wrong!
This quiche was so much tastier than I had expected. It would also be accurate to say that this quiche was much less weird than I had expected. I’m sure that there is a better way to phrase that… how about, the flavors turned out to be much milder than I had expected. The cheese kind of melts into the custard and becomes a mildly salty counterpoint to the cooked apple. All right, I’m done trying to explain it. I’ll wrap up my quiche commentary by saying that my husband and I were both very surprised by how good this one was.
In other news, I tried a new tart crust recipe this week and was really pleased with how it turned out. Some of you may have already been subjected to my ongoing rant against pie crust, and I apologize for that. But this week, while still a struggle, felt like a small step forward. I pulled out my trusty Joy of Cooking and followed their recipe for a dough which is made with butter, crisco, and water, no egg. Following Joy’s advice I froze my fats before using my food processor to cut them into the flour. Joy also recommends fully, as opposed to partially, baking the crust before filling it, saying that it comes out flakier and strangely unburnt in the end. And one final little tip which I tried, in order to seal the crust I brushed a tiny amount of the beaten eggs over the bottom of the pre-baked crust and baked it for one additional minute before adding the filling. Not sure if any of these really made a big difference or if I am just slowly getting used to working with pie crust, but the whole process seemed to be just a little less daunting this week.