Apples 'N' Cheddar Quiche Recipe
Ingredients
| 1 cup chopped cooking apples | ||
| Eggs | 3 , beaten | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Pastry Shell | ||
Directions
Cook chopped apples in a small amount of boiling water for 2 to 3 minutes or just till tender. Drain; set aside.
Stir together beaten eggs, milk, and nutmeg. Toss together cheddar cheese and flour; stir into egg mixture. Add apple.
Prepare Pastry Shell. Pour egg mixture into hot baked pastry shell. Bake in a 325° oven for 35 to 40 minutes or till a knife inserted between center and edge comes out clean. If necessary, cover edge with foil during baking to prevent overbrowning. Let stand 5 to 10 minutes before serving.
Pastry Shell: In a mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 3 to 4 tablespoons additional water till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin; unroll onto a 9-inch pie plate. Ease pastry into plate Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake about 5 minutes more or till pastry is nearly done. Remove from oven. Reduce oven temperature to 325°.
Stir together beaten eggs, milk, and nutmeg. Toss together cheddar cheese and flour; stir into egg mixture. Add apple.
Prepare Pastry Shell. Pour egg mixture into hot baked pastry shell. Bake in a 325° oven for 35 to 40 minutes or till a knife inserted between center and edge comes out clean. If necessary, cover edge with foil during baking to prevent overbrowning. Let stand 5 to 10 minutes before serving.
Pastry Shell: In a mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt Cut in 1/3 cup shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat with 3 to 4 tablespoons additional water till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin; unroll onto a 9-inch pie plate. Ease pastry into plate Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake about 5 minutes more or till pastry is nearly done. Remove from oven. Reduce oven temperature to 325°.
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