Flaky and Fluffy Gorgonzola Quiche

Name: Flaky and Fluffy Gorgonzola Quiche
Yield: 8 servings
Cuisine: American
Ingredients: 80 grams Butter; 130 grams Cake flour; 1 medium Egg; 2 pinch Salt; 2 large Eggs; 150 ml Heavy cream; 50 ml Milk; 3 tbsp Parmesan cheese; 1 dash Salt; 1/2 Onion; 2 slice Bacon; 1/2 bunch Spinach; 50 grams Gorgonzola cheese (Piccante); 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I've tried making my favorite quiche with various kinds of cheeses. Now in my 10th year of making this quiche, this is how I make it.

At Step 5, I recommend resting the dough in the refrigerator for at least 6 hours to prevent issues during baking. When pre-baking the crust, preheating a baking sheet in the oven will make the crust cook better and even the inside of the crust will come out flaky.
For Step 6, you can roll out the dough between pieces of parchment paper instead of dusting a surface with flour. Recipe by Akikofusuki-

I've tried making my favorite quiche with various kinds of cheeses. Now in my 10th year of making this quiche, this is how I make it.

cookpad.japan @cookpad_jp

I've tried making my favorite quiche with various kinds of cheeses. Now in my 10th year of making this quiche, this is how I make it.

Saved

Ingredients

8 servings

Tart dough:
80 gramsButter
130 gramsCake flour
1 mediumEgg
2 pinchSalt
2 largeEggs
150 mlHeavy cream
50 mlMilk
3 tbspParmesan cheese
1 dashSalt
1/2Onion
2 sliceBacon
1/2 bunchSpinach
50 gramsGorgonzola cheese (Piccante)
1 dashSalt and pepper

Saved

Steps

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.