Oh, how I have waited for fall! I like mild weather; not too hot, not too cold. I like sweaters and coats and hot coffee and boots and warm stews. I like candles lit in the fireplace, snuggly blankets on the couch, the smells of roasting squash and cinnamon and rich, hearty soups. I like the feeling of looming holidays, the harvest festivals, the general sense of mischief and merriment in the air as Halloween approaches. I like fall.
I did cheat a bit. I made this quiche in the summer. It’s light and lovely and worked well for a backyard picnic lunch. But the flavors work well for the fall too. Apples and arugula. The zing of the goat cheese. A little salad on the side, and you are ready to enjoy the season.
Most of my blog cooking gets done on the weekends. With getting home late, and it getting darker earlier now, it just makes more sense. So, Shawn and I do our best eating on the weekends (this quiche included). There’s something really satisfying about spending your Saturday surrounded by food; farmer’s market in the morning, some baking, some eating, dessert, a nice dinner. Weekends work well for those slowly prepared foods; braising, roasting, stewing. Your whole house fills with the scents of dinner at home; there is no cozier feeling.
I mean, just look at that quiche! You can bet the whole house smelled like apples and cheese, the peppery crust. We were salivating by the time it was ready to eat, just wanting to dive in headfirst. Yum, yum, yum.
How will you be welcoming in the fall? THG
- 1 1/2 cups flour
- 3/4 cup unsalted butter, in 1/2" cubes
- 1/2 tsp. sea salt
- 1 tsp. black pepper
- 1/8 to 1/4 cup ice water
- 2 Granny Smith apples, sliced 1/8" thick with a mandoline, seeds removed
- 6 eggs
- 1/4 cup heavy cream
- 1/2 cup milk
- 5 oz. Chevre goat cheese, softened
- 2 cups fresh arugula, finely chopped
- In a large mixing bowl, sift together flour, pepper and sea salt. Add cold butter and work with a pastry cutter until mixture resembles course crumbs. Add ice water 1 Tbsp. at a time and mix until dough just begins to come together. Form into a ball and flatten. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 F.
- On a floured surface, roll out dough to 6.5 by 16 inch rectangle (12 inch round if you are using a round tart pan). Carefully fit dough into a 4.5 by 14 inch tart pan (or 9 inch round), pressing gently along the sides to fit to pan. Pierce the bottom with a fork and refrigerate 20 minutes to set.
- Line tart shell with parchment paper and fill with beans or pie weights. Bake 10 minutes in center of oven; remove parchment paper and weights and bake another 10 minutes until bottom has just cooked through. Remove from oven and allow to cool.
- Meanwhile, whisk eggs until thick and ribboned. Whisk in cream and milk. Add goat cheese and arugula and mix well to combine.
- In the cooled tart shell, lay apple slices long ways (or in concentric circles), overlapping until pan is filled. Carefully pour egg mixture over the apples up to just under the edge of the crust. Bake 30 minutes at 375 F until egg mixture has set.
- Serve warm or at room temperature.