From Daryl aka Avery:
Whenever I'm writing a Cheese Shop Mystery, I try to focus a lot of my energy on finding recipes that include the cheese of the day. For As Gouda As Dead, I made a lot of "gouda" dishes. Yes, pun intended.
I realize that I've shared a couple of quiche recipes this past year. I hope you don't mind that I'm sharing yet another one. Quiche is so easy to make. Great for breakfast, lunch, or dinner.
Charlotte, as many of you know, makes a daily quiche for Fromagerie Bessette. When they're gone, they're gone! And they do run out.
This one incorporates so many things I love to eat, that I couldn't pass up making it. Yes, this is my own creation, though I have to admit I scoured the Internet for ideas of combinations. What could be bad about bacon and apples, right? Sweet and savory. Add cheese and smile!
In fact it's so easy, I'm going to make this one again this week when I have family in. My son and DIL are moving to Los Angeles! Whee! Brunch is definitely on after the movers have come and gone. Perhaps I'll serve
APPLE BACON GOUDA QUICHE
1 pie shell (home baked, recipe below, or store-bought, usually frozen)
1 green apple, pared and sliced into thin slices
4-6 slices of bacon, crisply cooked and crumbled
½ cup sour cream
½ cup whipping cream
½ cup milk
½ cup mascarpone cheese (or cream cheese)
1 tablespoon brown sugar
1/2 cup shredded Gouda cheese
1/2 teaspoon cinnamon, if desired
Heat oven to 400 degrees F. Bake pie shell for 5 minutes. Remove from oven and let cool. Reduce oven heat to 375 degrees F.
Arrange apple slices in cooled pie shell. Arrange crumbled bacon on top. Sprinkle with brown sugar.
In a small bowl, mix sour cream, whipping cream, milk, mascarpone cheese, and eggs. Mix in the shredded cheese. Pour the mixture into the pie shell on top of the apples and bacon. [The apples and bacon will rise in the cream. Don’t worry.] Dust with cinnamon, if desired.
[Note from Charlotte: If you need to eat gluten-free, either use a gluten-free pastry mix, a store-bought pie crust, or substitute the sifted flour in the Pastry Dough recipe below with gluten-free flour. My favorite combo is sweet rice flour mixed with tapioca starch. Add ½ teaspoon xanthan gum to the mix. And make sure you roll out the dough between parchment paper for best flexibility. Gluten-free dough doesn’t hold together as well as regular dough, but be patient.]
PASTRY DOUGH FOR QUICHE
1 ¼ cup sifted flour
1 teaspoon salt
½ teaspoon white pepper
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.
Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.
Heat your oven to 400 degrees F.
Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top of the parchment paper. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick and large enough to fit into an 8-inch pie pan, with at least a ½-inch hangover the edge.
Remove the top parchment paper. Place the pie tin upside down on the dough. Flip the dough and pie tin. Remove the parchment paper. Press the dough into the pie tin. Crimp the edges.
Brush with the egg wash. Bake the pastry shell for 5 minutes. Remove from the oven and let cool.
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AS GOUDA AS DEAD
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