Flaky and Fluffy Gorgonzola Quiche
Flaky and Fluffy Gorgonzola Quiche

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, flaky and fluffy gorgonzola quiche. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Flaky and Fluffy Gorgonzola Quiche is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Flaky and Fluffy Gorgonzola Quiche is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Flaky and Fluffy Gorgonzola Quiche:
  1. Prepare Tart dough:
  2. Get 80 grams Butter
  3. Prepare 130 grams Cake flour
  4. Make ready 1 medium Egg
  5. Get 2 pinch Salt
  6. Make ready <The egg mixture>
  7. Make ready 2 large Eggs
  8. Get 150 ml Heavy cream
  9. Make ready 50 ml Milk
  10. Take 3 tbsp Parmesan cheese
  11. Take 1 dash Salt
  12. Prepare <Filling>
  13. Get 1/2 Onion
  14. Take 2 slice Bacon
  15. Prepare 1/2 bunch Spinach
  16. Make ready 50 grams Gorgonzola cheese (Piccante)
  17. Get 1 dash Salt and pepper
Instructions 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.

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