Flaky and Fluffy Gorgonzola Quiche

Flaky and Fluffy Gorgonzola Quiche

I added Gorgonzola, my favorite cheese to quiche, my favorite dish. This quiche goes great with wine. My family loves it.

Ingredients: One 20 cm tart pan (a 20 cm pie pan was used in the photo)

Tart dough:
80 g
Cake flour
130 g
1 medium
2 pinches
2 large
Heavy cream
150 ml
50 ml
Parmesan cheese
3 tablespoons
a small amount
2 slices
1/2 bunch
Gorgonzola cheese (Piccante)
50 g
Salt and pepper
a small amount


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.

Story Behind this Recipe

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.