Gorgonzola-apple quiche

I love apples. When I was a kid, my dad would let me pick out 5 or so items (anything I wanted) from the supermarket as incentive for keeping him company while he did the grocery shopping, and a bag of apples was always in my top 5. I realize now that I was a really weird good kid - I can only hope that my future children will be just as good at choosing healthy food over junk! Anyway, fresh apples is one of the things I love most about fall in New England. So many varieties to try, each with unique flavors. Last weekend, after I picked up several pounds of apples from the farmers' market, I realized that I'd never get through them all unless I started cooking with them in addition to just eating them plain. This Gorgonzola-apple quiche from Dorie Greenspan's Around My French Table was the first recipe that caught my eye. I love the combination of Gorgonzola cheese and apples in salads and now I can report that it works just as well in quiche. The quiche really was lovely - very tasty, though not quite traditional, with chunks of sweet-tart apple, salty cheese, and sweet onions. It only used up one apple though...I might have to make it a few more times to get through the rest of the ones I bought!

Do you have any savory apple recipes to share?

Quiche with summer greens

I buy a lot of vegetables that have greens attached, like turnips, beets, radishes...these greens are all edible and have interesting flavors, and I try hard not to waste them. But I'm really not that good at cooking greens and often struggle with finding ways to use them. Well, I have officially found one really, really good (albeit time-consuming) way - I ended up using last week's turnip and radish greens in a variation of Julia Child's spinach quiche recipe, and it was so good. This preparation took the bitter edge off the greens, embedding them in a creamy custard baked in buttery pastry - it's hard to go wrong when cheese, cream, and butter are involved.

I'm pretty new to Julia Child's recipes, and to French cooking in general. I received Mastering the Art of French Cooking as a wedding gift a few months ago and so far have only made the quiche recipe. That recipe alone is enough to convince me that this book will be a great addition to my cookbook collection - not so much for everyday cooking, but definitely for guests and weekend cooking projects. I made the blue cheese quiche a couple months ago, and had made some extra pastry dough which I stored in the freezer. I thawed it in the fridge for this quiche, and it tasted every bit as good as the freshly made version. I also used 50% whole wheat pastry flour for this dough, which worked really well. This pastry dough requires blind baking (pre-baking, weighted down with dried beans, so that it doesn't get too soggy when you add the filling), which is a bit of a pain - make sure you budget enough time for everything.