Skip to main content

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


Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k