February 3, 2012

FFwD: Gorgonzola and Apple Quiche

Every now and then you have one of those days when you should just step out of the kitchen.  Tonight was one of those nights!
















All was going to plan until I smelt the smell of burning butter... I didn't have a tart pan so I used my spring form pan.  But, I didn't wrap the bottom with foil or put it on a baking sheet... don't know why it didn't dawn on me that all those lovely chunks of butter I could see in my dough were going to melt and seep through to the bottom of my oven, thank you nose!











Got the tart all assembled and into the oven, thought things were going good now.  Relaxing with my wonderful glass of CA Chardonnay (sorry folks, but French wine is just not the same and I miss my Napa wines) reading through the recipe... ARGGG, I forgot to put the egg & cream mixture on top!  Are you kidding me???  I wish I could say I'd drank 1/2 the bottle of wine, but at this point I hadn't made it through my first glass.  The tart had only been in the oven for 3 minutes (doesn't take me long to relax) so quick put the eggs in.  

What's missing from this photo?

Eggs!  Major component of a quiche!































Now, thinking ahead, I knew this might not be a favorite with my 9 & 6 year old, so thank goodness for back up chicken nuggets (sometimes you do what you gotta do).  And thank goodness I did, because after 15 minutes I went to put those nuggets in to find that half the egg had run through the tart and onto the baking sheet! 

It had a little puff in the center

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In the end, it was very tasty.  The husband & I enjoyed it with our salad and I'm looking forward to my lunch tomorrow!

Happy French Friday!

*Now watching Bon Voyage Charlie Brown (they're in France, how appropriate) with last glass of said Chardonnay ;o)

While the good husband was in England
for work this week, he found Far Niente at Costco!
Happiness ;o)

16 comments:

  1. Glad you survived it all! I had leakage too - it left the kitchen smelling a little funky.
    Sounds like the glass of wine was well-deserved!

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  2. I can empathize. I tried making a very buttery, sugary, yummy monkey bread in a removable bottom angel food cake pan and wow, did I make a mess. All the butter with the sugar seeped through the bottom and turned into a burnt caramelized mess on the oven floor and somehow???went through the oven to the drawer below and through some tiny vent holes went to the kitchen floor beneath. Took weeks to get it all off. But, being brain dead at times, I do the same kinds of things over again...and again with different types of pans. A couple of weeks ago it was individual egg tarts for Chinese New Year that also had removable bottoms and a couple leaked. Definitely not as bad a mess as my previous experience, but I should have known better. Can't seem to learn.
    Anyway, I'm sure what you made tasted good...can't help it with all the great ingredients. Better luck next time.

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    Replies
    1. OMG, now that is a real mess! I do the same things over and over too, maybe it's a faulty design with the pans and not us ? :). It did taste nice and I'll definitely make it again. That monkey bread does sound yummy

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  3. All's well that ends well. Your quiche looks very nice in the spring form pan, the sides are nice and high. Looks like more delicious crust. This was a great recipe, Tricia and I both enjoyed it
    very much.

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    Replies
    1. I was proud of how the crust came out and it was really nice! Just needed more egg to fill it up :). Next time. Glad you and Tricia both enjoyed it!

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  4. You're quiche looks great! What an up and down adventure you had with this one!

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  5. Perseverance, the cook's best quality. :-) these were tasty ingredients, so I'm glad it worked out in the end.

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  6. What a great way to improvise with your springform pan. Great post!

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    Replies
    1. Thanks, I use that pan for everything. I may break down and get a square tart pan, there so cute, or some individual ones. See this is why I'm still using the springform pan, indecisive :)

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  7. Hmmm, I make quiche in my springform pan all the time, without a foil wrapper. I wonder what happened to yours? It looks like it turned out great in the end. Plus, you earned the glass of wine. I really enjoyed the flavors on this one, much to my surprise.

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  8. Mmmh... roasted apple and onion quiche! It's all about the marketing/spin. ;-) I had one of my individual quiches leak too, so I feel your pain.

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  9. It must be in the air! I was making applesauce with left over apples this past week, and I went to bring laundry up stairs...while they were cooking... that's when I smelt the burning sugar from the apples...that I had forgotten to turn down to low! Sometimes S@#$ happens! I still can't get all the black off the bottom of my le Creuset pot...Oh well! Glad you enjoyed you quiche...it looks great!

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    Replies
    1. Kathy - I still have stuff I'm trying to get off the bottom of my le creuset from two months ago, I've resigned that I now have a caramelized colored bottom!

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    2. Try putting your stained pot on the stove with simmering water and baking soda. It usually does the trick for me, I'm forever burning milk on the bottom of my pans at work. After it simmers awhile it just scraps off. Watch it because it boils over quickly.

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  10. Some days are like that, and simple things just don't even gel. Thank goodness for the successes that keep us going. Glad you enjoyed it in the end - the taste is fabulous!

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  11. I too have my share of leaks in the oven. Not fun! Especially the lingering burning smell and subsequently setting off the smoke detector. Of course it always happen at 2am when I do the midnight baking thing. Oops.

    Glad you caught the leak before it could turn into disaster! The quiche ended up looking quite lovely.

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