Wild peach, Gorgonzola & Caramelized Onion Phyllo Quiche


I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.


This recipe is enough for a 25cm mold or oven dish.


For the caramelized onions:

3 medium white onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

Pinch of pepper

For the cream mixture:

300ml of cream

2 egg yolks

2 eggs

About 1/2 a teaspoon of salt

Pinch of pepper

Pinch of garlic powder


150grs of gorgonzola, crumbled

2 wild peaches, thinly sliced

7 sheets of phyllo dough

Olive oil for brushing the dough


Fresh thyme to decorate the quiche


Preheat  the oven to 180C/350F.

Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.

Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.

Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.

In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.

Carefully pour the cream mixture over the quiche.

Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.

Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.

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Peach & Gorgonzola Flammkuchen

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When it comes to pizzas, I prefer the ones with a thin crust. I first tried the original flammkuchen at a bar last year and really love it. Since then I make my own at home. This is my peach and Gorgonzola version.

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This recipe makes 4 flammkuchen.


For the dough:

7grs of dry yeast

1 cup of warm water

Pinch of sugar

2 tablespoons of olive oil

½ teaspoon of salt

2 ½ cups of all-purpose flour

For the toppings:

200gr Crème fraiche



150gr of gorgonzola, crumbled

2 peaches, thinly sliced

2 shallots, thinly sliced

8 strips of smoked bacon, thinly sliced

10 sprigs of fresh thyme


Place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes using the dough hook attachment.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Preheat the oven to 230C/446F. Place the oven tray where you are going to bake the pizza in the oven to get hot.

Remove the dough from the bowl and separate it into 4 pieces.

Roll out one of the pieces on a floured surface.  Then place the dough on a sheet of parchment paper.

Spread some of the crème fraiche all over the dough, except for the edges. Sprinkle some salt and pepper. Add the bacon, peach slices, shallots, gorgonzola and thyme.

Remove the hot tray from the oven. Place the flammkuchen with the parchment paper on the tray and bake for 10 minutes.

Repeat for the remaining dough.  Serve immediately.

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