|Gorgonzola - Apple Quiche = Deliciousness|
One thing I couldn't figure out, though, had to do with Dorie's description of Gorgonzola as mild and sweet. I've never tasted mild or sweet Gorgonzola. Then I noticed the 'dolce' next to 'Gorgonzola' in the ingredients list. I confess I had to google it and guess what? Gorgonzola dolce is the milder, sweeter cheese made from pasteurized cow's milk then aged 3 months. If I had read the recipe carefully I would have bought the milder version and would have had a different quiche! But who knows if we would have loved it as much!
In the interest of health and nutrition I used 1/2 whole wheat pastry flour and 1/2 all purpose flour for the crust. It had great flavor but was a bit more crumbly than it would have been using only all purpose. Next time I make pie crust I'm going to try using 3/4 whole wheat.
Don't know about the rest of the Doristas but I'm ready to cook something that's EASY to photo!
Here's how to get to the other French Friday cooks!