Gorgonzola, Apple and Thyme Quiche

by Laura Biscaro

I have no idea why, but a couple of weeks ago, I decided that I was craving quiche. I know, weird. But, I am me and I cannot content myself with a fully savory dish, so I knew I had to put something sweet in it. Then I remembered an apple and gorgonzola white pizza my sister always makes, which is amaaaazing, so I decided to make the quiche version of it. Of course that, if you're not a fan of blue cheese, feel free to replace the Gorgonzola for anything that you'd like, maybe some grated Gouda or Emmental, even a sharp Cheddar, those also pair really well with apples. Don't have any thyme on hand? By all means, use Oregano, Rosemary, Sage, whatever is your favorite herb. Take your pick and be creative, give it your own twist.

You'll need

  • 1 ¼ cups Plain flour (for the crust)
  • 1 tsp Salt (for the crust)
  • ½ tsp Sugar (for the crust)
  • 120 g Unsalted butter, cold and diced (for the crust)
  • 1 Egg (for the crust)
  • 1 tsp Cold water (for the crust)
  • 2 Eggs
  • 2/3 cups Heavy cream
  • 1 Apple, sliced finely (any apple would be good here, I went for a Gala, but a tart one like a Granny Smith would also be awesome)
  • 1 tsp Dried thyme (or about 1 big sprig of the fresh)
  • 400 g Gorgonzola cheese
  • Salt and pepper, to taste

Here's how

  1. First, make your crust by mixing the flour, salt and sugar in a bowl. Then add the diced butter, and start working it with the tips of your fingers, until you get the texture of wet sand, with some big pieces of butter still throughout. Add the egg and the water, and mix with your hands until the dough is no longer sticking to the bowl. Then roll it between two pieces of parchment paper, until it’s a few centimeters wider than your tart pan. Still between the pieces of paper, slide it on something flat and place it in your fridge for about 30 minutes to 1 hour (you can also do this step in advance, if you need some prep ahead).
  2. When you are ready to bake, preheat your oven to 190ºC. Take your dough out of the fridge and remove the top piece of parchment, using the other as support, quickly place it on your tart pan, adjusting it to make it fit. Poke it with a fork a few times, and blind bake it for about 15 minutes. Then take it out and let it cool for a bit.
  3. Meanwhile, slice your apples and place them on the bottom of the crust, in one single layer. Crumble your gorgonzola cheese on top of the apples, making sure it’s evenly distributed, and set aside.
  4. Then measure your cream, and on the same measuring cup, beat in the eggs, dried thyme, salt and pepper. Pour this mixture slowly on top of the apples, give it a couple taps on the counter, and bake it again for about 30 to 40 minutes, or until the center is puffed and golden around the edges. Leave it to cool for a few minutes, and serve!

About the Author

Laura Biscaro

21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.

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