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blue cheese apple walnut quiche

I've made this basic quiche recipe with several different ingredients and varieties of blue cheese, but finally settled on using Point Reyes blue cheese, because it's good and local, always a plus. The original recipe is in my favorite cookbook, Around My French Table by Dorie Greenspan but I've done a fair amount of tinkering to it over the years, so here is my recipe below. 

Ingredients for Blue Cheese Apple Walnut Quiche
serves 6

1 9" tart shell partially baked
1 medium shallot, finely chopped
1 teaspoon aged sherry vinegar
Sea salt and freshly ground black pepper, to taste
1 apple peeled, cored and chopped in small pieces, I used fuji or Gala
1/2 cup toasted walnut halves, chopped
4 ounces Point Reyes blue cheese, crumbled
5 ounces plain non fat thick yogurt 
2 tablespoons whole milk
2 eggs
Preheat the oven to 400F
Melt the butter in a small skillet over low heat and add the shallots.  Add salt and black pepper to lightly  season the shallots, cook for a few minutes then add the sherry vinegar.  Continue cooking for a few minutes until shallots are soft and translucent, remove from heat and set aside.
Spread the shallots over the bottom of the tart shell.
Scatter the apple pieces, walnuts and blue cheese on top of the shallots.
Beat the yogurt, milk and eggs together in a small bowl and pour into the tart shell.
Place the quiche in the oven and bake until lightly browned and puffy, about 35-40 minutes.
Remove from the oven and place on a metal rack.
Quiche can be served warm or at room temperature.

I serve this with a green salad for lunch or dinner.

note, I used the tart dough recipe from AMFT


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