This is a recipe that my mother culled from the Internet. It is no longer available at its previous address, but I tracked it down: the original is available here. I have made a few minor edits for clarity, but the ingredients and methods are largely unchanged.
This is the first quiche I have made, and I had to figure out how to tell whether or not I had cooked it for long enough. Ideally, the quiche will still be somewhat soft in the middle when removed from the oven, and the residual heat will finish the cooking. If a toothpick inserted in the center comes out clean, the quiche is done. Make sure to allow it cool completely before slicing. The sharpness of the cheese offsets the sweet apples nicely, while the gentle flavor of the eggs provides a pleasant backdrop. This quiche may be served hot or cold; I prefer it cold.
This is also the first recipe I’ve made where I have had the advantage of natural light for photography. Usually I am cooking for dinner, not for show, so the sunlight is gone by the time I finish cooking. Oh, what a difference it makes. :) Now to shop for some interior photography lights…
- 2 apples, peeled and sliced (you may use any type of sweet apple; I used Red Delicious)
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 teaspoon cinnamon
- 1 unbaked 10-inch pastry shell
- 8 ounces Cheddar cheese, grated
- 4 large eggs
- 1 1/2 cups whipping cream
Preheat the oven to 375 degrees Fahrenheit.
In a large skillet, sauté the apples in the butter over medium heat for 5 minutes.
Transfer the apples into a large bowl, and toss with the sugar and cinnamon until well coated.
Layer the apples in the pastry shell. (I decided to get fancy here, but it’s not required. :) )
Sprinkle the cheese evenly over the apple mixture.
In a medium bowl, lightly whisk together the eggs and whipping cream until well blended.
Pour the egg mixture over the apples and cheese.
Bake for 35 minutes, or until set.
Serve as part of a light lunch, or by itself for a midday pick-me-up.
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