This elegant savory–sweet quiche pairs tender apples with softly caramelized onions and creamy Gorgonzola, all set in a rich custard and baked in a flaky crust. It is a lovely option for brunch, lunch with a green salad, or a cozy fall supper, showcasing how fruit and cheese can work beautifully together in a savory dish.
INGREDIENTS:
Crust:
1 teaspoon vegetable oil or non-stick spray
1 deep-dish nine-inch pie crust, purchased or homemade
Filling:
1 tablespoon butter
1 cup finely chopped onion (preferably sweet Vidalia)
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon dried thyme leaves
2 small apples, peeled, cored, and diced into 1/2-inch pieces (about 1 cup)
1/2 cup mild Gorgonzola cheese, crumbled
2/3 cup heavy whipping cream
3 large eggs
1 tablespoon finely minced chives (optional)
METHOD:
Preheat the oven to 400° F.
Lightly grease a nine-inch ceramic pie dish with the vegetable oil or non-stick spray. Allow the frozen pie crust to thaw for about fifteen minutes, then gently fit it into the prepared dish. Crimp or tuck the edges as desired.
In a medium skillet, melt the butter over medium heat. Add the onion, garlic, salt, and black pepper and cook for about five minutes, stirring occasionally, until the onion is soft and fragrant. Stir in the apple cider vinegar, thyme, and sugar and cook for an additional three minutes, stirring frequently and avoiding browning. Remove from the heat.
Spread the onion mixture evenly over the bottom of the prepared pie crust. Scatter the diced apples over the onions, then sprinkle evenly with the Gorgonzola cheese and chives, if using.
In a medium bowl, whisk together the heavy whipping cream and eggs until smooth. Slowly pour the custard over the filling. Gently press the crust edges down slightly toward the custard if needed.
Place the quiche in the oven and bake for about 40 minutes, rotating the pan once or twice during baking for even cooking, until the center is just set and the top is lightly golden.
Allow the quiche to cool for at least ten minutes before slicing, which helps the custard set cleanly.
SERVING SUGGESTIONS:
- A tart apple such as Granny Smith will give more contrast, while a sweeter apple like Honeycrisp or Fuji creates a softer, rounder flavor.
- Serve warm or at room temperature with a simple green salad dressed in light vinaigrette.
- Leftovers keep well, covered and refrigerated, for up to three days and reheat gently.
