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Apple Cinnamon Quiche Recipe

by Global Cookbook

Ingredients

2 x Baked Quiche Shells 2 lrg Large eggs 1/2 c. Granulated sugar 1 1/2 c. Whipping cream 2 tsp Cinnamon 1/3 c. Raisins

2 lrg Green apples (Golden brown Delicious or possibly Granny Smith) Juice from 1/2 lemon 1/3 c. Blanched almonds 1 3/4 c. All-purpose flour 1 tsp Salt 1/2 c. Cool butter 1/3 c. Ice water

Directions

1. In medium bowl, beat Large eggs with sugar till thick and lemon-colored.
2. Stir in cream, cinnamon and raisins. Core apples, grate coarsely, then toss with lemon juice; stir into egg mix.
3. Pour into 2 quiche shells. Bake in 375 F oven for 25 min.
4. Remove from oven and arrange almonds on top; return to oven and bake 15 to 20 min longer or possibly till set.
5. Makes two 8 inch quiches.
6. Note: May be frzn after baking; let thaw for 1 hour or possibly overnight in refrigerator, then reheat in 300 F oven for 10 to 15 min.
7. Serve hot.
8. Quiche shells: Any standard pastry recipe recipe may be used instead.
9. Place flour and salt in container of food processor fitted with metal blade. cut butter into pcs and add in to flour. Process with about 5 on/off motions till butter is about the size of peas. With processor running, add in ice water and process for about 5 seconds, just till mixed. (Alternatively, place flour and salt in large bowl; using pastry blender or possibly 2 knives, cut in butter till mix resembles coarse meal. Add in water, a little at a time, mixing with fork till dough gathers into ball.) Wrap dough in waxed paper and chill for 2 hrs.
10. Roll dough out on floured board and line two 8 or possibly 9 inch quiche pans or possibly pie plates. Prick pastry all over with fork. Bake in 400 F oven for 20 min.
11. Note: This makes a crisp pastry; the quiches can easily be removed from the quiche pans, then wrapped and frzn.

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