 |
| 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!
I wish I had been able to try the dolce - we used the standard gorgonzola as well.
ReplyDeleteThe tomatoes definitely added a much needed spot of color - very pretty. I think next week's tartine will be a little more photogenic.
hubby tasted all the "sweet" and thought I needed a little sweeter crust to match. I love trying all the fun cheeses that I would never try except for these recipes. And good idea to use whole wheat flour in your crust...looks like it worked as well as most AP flour crusts I've seen so far.
ReplyDeleteAgreed, this is one of Dorie's best recipes yet. We loved it!
ReplyDeleteAnd I have to say that this one may not have been easy to photograph, but I'll take a quiche over a piece of meat any day in the photography department. I made beef stew a few weeks ago, talk about unphotogenic!
Anything brown is so hard to photograph, especially stew! Your quiche looks delicious and I enjoyed your excitement about how much you loved the recipe. We loved this recipe too and will make it again, actually I'm making two of them tomorrow;-)
ReplyDeleteI did not read the "dolce" part of the recipe either. However, I enjoyed mine just the way it turned out whichever gorgonzola
ReplyDeleteI used. This is definitely a winner and I think Tricia and I will be revisiting this recipe many more times. The tomatoes look
great next to the quiche, just the right finish.
interesting note on the cheese. great work! tomatoes sound wonderful with a quiche!
ReplyDeleteGlad you got a winning recipe experience! Your photo makes it look good. If you go with more whole wheat flour in the pastry, you might need just a bit more water as well.
ReplyDeleteagreed on the photo. In the 6 I took you can gradually see mine falling...tiny window of time. Dolce is really good cheese, but I love the regular too and used that instead. The tomato salad is a great pairing!
ReplyDeleteThis looks so good ... And the photo is lovely!
ReplyDeleteYour photo looks great! I threw the gorgonzola out as soon as I used what I needed for the recipe and now you've got me wondering what type I used! I cannot stand blue cheese but the dolce does sound good!
ReplyDeleteSome of the dishes we make aren't are that photogenic. Did you notice ones we have trouble photographing are the ones that Dorie's book doesn't have pictures for? I'm glad you enjoyed this one. I did too. The tomatoes look tasty too.
ReplyDeleteGood idea to up the fibre content with wholemeal flour. Your quiche looks devine!
ReplyDeleteYes, I did use the dolce since I'm not a big fan of blue cheese and the "milder" word was important! Your photo looks great, love the pop of cherry red!
ReplyDeleteI tried adding some whole grain flour (I use a combination of different grains) in place of some of the all-purpose too. I wasn't as brave as you, though, I only used about 1/4 whole grain. I'm glad to hear yours worked. Next time I'll try 1/2 and 1/2.
ReplyDeleteI love your photo. The tomato gives the quiche a pop of color. I am so glad that I tried the gorgonzola dolce in this recipe, Lola, because I like it so much better than the regular gorgonzola which is just too strong for me. I want to start playing around with different flours as well. Great job!
ReplyDeleteI have a bag of whole wheat pastry flour that needs to get used, so I will copy your 50/50 method. I really loved the apples and gorgonzola combination too.
ReplyDeleteI am going to try the whole wheat/white combo also. Did you really mean going with 1/4 whole wheat flour and 3/4 all purpose white? Let me know when you find a perfect combo. I am interested in baking with less white/more grain.
ReplyDeleteYour photo looks great! Glad yours turned out well with the stonger gorgonzola. The dolce is delicious, but the bolder flavor of the regular would balance nicely with the apples and onions. Like the whole wheat pastry flour idea, as well. I will have to try that next time. Have a great week!
ReplyDeleteGreat photo - again! I didnt' try the dolce either, we used Cabrales since it was on hand, and didn't feel like an excursion to find dolce. I love that you used the wheat/white combo - it sounds so interesting.
ReplyDeleteSo glad you enjoyed, too! Yeah, tan food isn't easy to photograph :/
ReplyDeleteHa! I opted for a healthier whole wheat crust too! Yours turned out wonderful looking! :)
ReplyDeleteLola, I made this for my bunco group and they loved it! I couldn't find the dolce gorgonzola in any of the stores by me...but I was happy with the way it tasted with the regular gorgonzola. Yours looks wonderful! Great photo!
ReplyDeleteOh I wish you'll have a chance to try this recipe with gorgonzola dolce! It's an absolutely delicious cheese and soooo rich & creamy. The tomato salad seems to be a great idea to bring a bit of fresh taste to the quiche. Besides, it made the quiche so much more photogenic!
ReplyDeleteI didn't even read the part about the dolce. I'm going to have to look for it at the specialty market. I'm now debating adding whole wheat flour to pie crust!
ReplyDeleteLooks great! Those tomatoes look wonderful! I used regular Gorgonzola also, but really enjoyed it!
ReplyDeleteI keep thinking - "can we make something that isn't either white or light tan?" But at least it's delicious. I made mine with some Maytag Blue that I had left over. I guess this means we get to make it again, right???
ReplyDeleteLooks beautiful! I bet the taste of the whole wheat in the crust went well with the filling.
ReplyDelete