I arrived at the cheese counter fully planning to pick up the soft mild blue cheese from Italy called for in the recipe, but after a few minutes of perusing the blue cheese section I made the decision to go local. It wasn’t that difficult with a hunk of Point Reyes original blue cheese staring me down from inside the cheese case.
I love Tomales Bay, the coastal fog, the green hills where the Holstein cows graze in harmony with the salty Pacific breezes. The land, it’s all about the land or ‘Terroir’ as the French call it. In fact my favorite French chef who lives in Sonoma says that you should always eat local and I think that’s great advice especially when everything local is so good. I feel very fortunate to live in Northern California where we enjoy an abundance of artisanal cheeses.
This week I put my own spin on Dorie’s Gorgonzola-apple quiche recipe by adding local blue cheese, shallots, a sweet tart Gala apple, as well as a handful of walnuts. Once again I used Dorie’s recipe for the quiche dough which always works perfectly for me. I am a happy camper with my French Fridays with Dorie recipe this week. This rich flavored quiche would be good as an appetizer cut in thin slices and served with bubbles. It may very well knock gougères out of first position in the app department for the time being. Please follow this link to check out all the other quiches this week and I hope you find inspiration in your own backyard.
Adapted from Around My French Table by Dorie Greenspan.
- 1 tablespoon unsalted butter
- 3 large shallots, thinly sliced
- Sea salt and freshly ground white pepper, to taste
- 1 9" tart shell, partially baked and cooled, I used a tart dough recipe From Around My French Table by Dorie Greenspan, or use purchased tart dough and follow package instructions
- 1 large sweet tart apple, such as Gravenstein, Empire or Gala, peeled, cored and cut into small dice
- 1/2 cup walnuts, coarsely chopped
- 3 ounces crumbled Point Reyes Original Blue Cheese
- 2/3 cup heavy cream
- 2 large eggs
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Melt the butter in a small skillet and toss in the shallots, season with salt and pepper.
- Cook the shallots over medium heat until soft with a light brown color, stir every few minutes for about 10 minutes, set aside.
- Place the tart shell on the parchment lined baking sheet.
- Spread the shallots over the bottom of the tart shell.
- Scatter the apple and walnuts over the shallots.
- Cover apple mixture with the crumbled blue cheese.
- In a small bowl beat together the cream and the eggs, season with salt and pepper.
- Pour the cream mixture into the tart shell.
- Place in the oven and bake for 35-40 minutes, until the filling is puffed and lightly browned.
- Remove from the oven and place on a metal rack until cool enough to handle, remove the tart ring and place on a platter to serve.
- Serve warm or at room temperature.