Gorgonzola Apple Quiche
adapted from Dorie Greenspan
2 tablespoons unsalted butter
1/2 small tart-sweet apple, peeled, cored, diced [I used Gala] 1 teaspoon sugar
1 small onion, finely chopped
salt and pepper
1 9-9 1/2 inch tart shell, partially baked and cooled*
2 ounces Gorgonzola dolce, cut into small cubes
2/3 cup heavy cream
2 large eggs
1/2 cup pecans, toasted [optional]
Put the tart shell on a lined baking sheet. Spread the onion, whatever butter remains in the pan, evenly over the bottom of the crust. Scatter the apple and pecans [if using] over the onion. Cut the Gorgonzola into small cubes and scatter it over the onion and the apple. Beat the cream and eggs together until well blended, season with salt and pepper, and pour into the tart shell.
Bake for 30 to 40 minutes or until the filling is uniformly puffed [wait for the center to puff], browned and set. Transfer to a cooling rack for about 5 minutes.
1 ¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoons unsalted butter, cut into bits
1 large egg
1 teaspoon ice water
Roll the dough out on a floured surface into a circle about 12 inches in diameter and 1/4 inch thick.