Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, flaky and fluffy gorgonzola quiche. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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!

Flaky and Fluffy Gorgonzola Quiche is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Flaky and Fluffy Gorgonzola Quiche is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook flaky and fluffy gorgonzola quiche using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Flaky and Fluffy Gorgonzola Quiche:

1. Make ready Tart dough:
2. Take Butter
3. Get Cake flour
4. Prepare Egg
5. Get Salt
6. Take <The egg mixture>
7. Make ready Eggs
8. Get Heavy cream
9. Prepare Milk
10. Prepare Parmesan cheese
11. Prepare Salt
12. Prepare <Filling>
13. Make ready Onion
14. Get Bacon
15. Take Spinach
16. Make ready Gorgonzola cheese (Piccante)
17. Get Salt and pepper

It's the perfect compliment to the silky, creamy quiche filling. The filling for Gorgonzola-Apple Quiche couldn't be more simple. Spread the prepared tart shell with sauteed onions, top with diced apple and Gorgonzola Dolce cheese, then pour over a mixture of heavy cream and eggs. The flavors of this quiche are subtle but delicious.

Steps to make Flaky and Fluffy Gorgonzola Quiche:

1. 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.
2. Not done yet.
3. Mix one more time; now scrape the dough with a rubber spatula several times and mix again.
4. It should look like this! If you stop mixing now, the crust will turn out nice and flaky.
5. 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.
6. 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.
7. 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.
8. 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℃.
9. 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.
10. Cut the gorgonzola cheese into 1 cm cubes and place it and the stir fried vegetables in the pre-baked pie crust.
11. 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.

I used a deep dish crust and added an extra egg. I filled my quiche with every veggie I had in the fridge: onion, red peppers, chopped broccoli, garlic. The flavour combination of these tarts is truly a match made in heaven. Sweet, soft pears with creamy, salty blue cheese, piled on flaky puff pastry and scattered with crunchy walnuts. I served these with a dollop of creamy, thick yoghurt on the side which I thought cuts through the richness a bit.

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