Flaky and Fluffy Gorgonzola Quiche. Great recipe for Flaky and Fluffy Gorgonzola Quiche. I've tried making my favorite quiche with various kinds of cheeses. The caramelized pear and gorgonzola quiche turned out amazingly well!
A quiche is a tart made with pie crust and a creamy, savory custard filling. The simplest version calls for eggs, heavy cream, whole milk, salt, and pepper, but quiche often stars cheese (we're fans of cooking with sharp Swiss and cheddar cheese), meat, and all kinds of vegetables. If you're looking for a recipe that is delicious for brunch or dinner, look no further than these quiche recipes. You can cook Flaky and Fluffy Gorgonzola Quiche using 17 ingredients and 11 steps. Here is how you cook it.
Ingredients of Flaky and Fluffy Gorgonzola Quiche
- You need of Tart dough:.
- It’s 80 grams of Butter.
- You need 130 grams of Cake flour.
- You need 1 medium of Egg.
- You need 2 pinch of Salt.
- Prepare of <The egg mixture>.
- You need 2 large of Eggs.
- Prepare 150 ml of Heavy cream.
- You need 50 ml of Milk.
- You need 3 tbsp of Parmesan cheese.
- It’s 1 dash of Salt.
- It’s of <Filling>.
- Prepare 1/2 of Onion.
- You need 2 slice of Bacon.
- You need 1/2 bunch of Spinach.
- You need 50 grams of Gorgonzola cheese (Piccante).
- You need 1 dash of Salt and pepper.
Buttery, flaky pastry, sweet gorgonzola and the virtue of a green vegetable – the perfect dinner. The flaky crust, rich custard, and delicious ingredients of these savory quiche recipes will have your guests asking for another slice. Whether you prefer making a simple quiche or a creative flavor combination, these impressive quiche recipes pack in delicious flavor in every bite. Making a buttery, flaky QUICHE CRUST from scratch is easy peasy.
Flaky and Fluffy Gorgonzola Quiche step by step
- Make the tart dough. Add the butter, eggs, and flour to a food processor. If you don't have a food processor, bring the butter to room temperature and cream it before adding the eggs and flour. Use a rubber spatula to cut the butter into the flour and then gather the dough into a ball..
- Not done yet..
- Mix one more time; now scrape the dough with a rubber spatula several times and mix again..
- It should look like this! If you stop mixing now, the crust will turn out nice and flaky..
- Place the dough between 2 pieces of plastic wrap and lightly roll it out to a thickness of 7 mm. Put it into the refrigerator and let it rest for at least 6 hours. Put a baking sheet into the oven and heat the oven to 180ºC..
- Dust the crust with flour and roll it out to a size that's a little larger than the pie pan. Press the crust into the pan and finally, roll the rolling pin over the crust to cut off extra crust..
- If the crust seems sticky and loose, freeze for 2-3 minutes before continuing. Prick the crust with a fork about 10 times. Bake for 15 minutes in a 180℃ oven. If the bottom of the crust puffs up during baking, prick it with a fork to release the air..
- Bake until lightly browned and remove from the oven. The crust will not shrink if the dough was refrigerated long enough. Leave the oven on at 180℃..
- Thinly slice the onions and cut the bacon into 5 mm strips. Stir fry until the amount of onions and bacon in the pan is reduced by half. Blanch the spinach, chop, and add to the pan. Season with salt and pepper..
- Cut the gorgonzola cheese into 1 cm cubes and place it and the stir fried vegetables in the pre-baked pie crust..
- After putting the crust in the preheated oven, combine all the egg mixture ingredients and pour carefully into the crust. If you can't get all the egg mixture into the crust, pour it into the middle of the quiche during baking. Bake for 35 minutes in a 180℃ oven..
This quiche crust is flaky and delicious! When Bush the First declared he hated broccoli, it was obvious Barbara had never whipped up an Easy Broccoli Quiche for the old boy. This is a good recipe which turns out just how I like my quiche–fast, cheap and tasty. As for the "wetness" and "wateriness" issue raised by some other reviewers: Ladies, ladies, ladies! Quiche Lorraine is probably the most traditional form of quiche.