The hue of a brilliant red gala apple. The marbling of a wedge of gorgonzola cheese. The silkiness of cream and eggs whisked together to be one. This is designing food. I can do that. Designing for the holidays is another story.
You see, I enjoy a very well-edited home. Perhaps I am a bit neurotic seeing that I like having a place for everything. I find comfort in a clean counter even if it is at the expense of an over-stuffed, kitchen junk drawer. So, you can only imagine that the thought of Christmas decorations scattered everywhere can send me slightly over the edge.
Thankfully, a dear friend and woman of exquisite taste, recently helped me re-envision the “clutter” by walking me through her approach to decorating for the Holidays. She put it simply… collect things as you find them, re-purpose treasures as years pass, and emphasize your approach as the color strikes you (she tends towards tastefully neutral, as do I!).
What a lovely approach! And, only because we are great friends, I can be so bold as to suggest one slight revision to her perfection. Might I suggest food as the best accent to any great holiday table?!?! She gladly obliged and we enjoyed my favorite Apple and Gorgonzola Quiche with a glass of wine and plenty of giggles.
Enjoy! And, here’s to designing for the holidays with food, friends and fantastic home decor!
- 1 t Vegetable Oil
- 1 Deep Dish Ready to Fill 9 Inch Pie Crust (preferably Pillsbury), frozen
- 1 T Unsalted Butter
- 1 cup Finely Chopped Onion (preferably Sweet Vidalia)
- 1 Garlic Clove, minced (approx. ½ to ¾ tsp)
- ¼ t Salt
- ¼ t Freshly Ground Black Pepper
- 1 t Apple Cider Vinegar
- 1 t Sugar
- 2 small Red Apples (preferably Gala), peeled, cored and diced (approx. 1 cup)
- ½ cup Gorgonzola Cheese, crumbled
- 2 t Fresh Chives, minced
- ⅔ cup Heavy Whipping Cream
- 3 Eggs
- Salt and Pepper for seasoning (approx. ⅛ t each)
- Preheat the oven to 400 degrees F.
- Grease a 9-inch ceramic pie dish with the vegetable oil and set aside. Remove the frozen pie crust from its packaging and let it defrost 15 minutes before transferring it to the greased dish.
- Meanwhile, in a medium-sized skillet, melt the butter over medium heat for 1 to 2 minutes. Add the onion, garlic, salt and pepper and cook for 5 minutes. Stir in the apple cider vinegar and the sugar and continue cooking 3 additional minutes, stirring often to avoid browning. Remove from the heat and spread the onion mixture on the bottom of the prepared pie crust.
- Scatter the apples evenly over the onion mixture and top with the Gorgonzola cheese and minced chives. Whisk together the cream and eggs and slowly pour it into the pie dish and finish by pinching the pie crust edges down towards the egg mixture.
- Bake for 40 minutes, rotating the quiche twice during baking to ensure it cooks evenly.