Apple Raisin Quiche

(6 servings)

  • 1 9-inch store-bought pastry crust
  • 3 and 3/4 cup Granny Smith apples (peeled and thinly sliced)
  • 1/2 cup raisins
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3 cups shredded Monterey Jack cheese
  • 3 large eggs
  • 1 cup whipping cream
Preheat oven to 400 degrees.

Par-bake the pastry shell by punching several holes in the bottom of the crust with a fork and baking for about 7 minutes - until just lightly browned.

Remove the crust from the oven. Place half of the apples and raisins in the tin. Sprinkle with half of the cinnamon and sugar. Repeat with remaining apples, raisins, sugar and cinnamon to create a second layer.

Beat the eggs with the whipping cream. Pour about 3/4 of this mixture over the ingredients in the tin. Cover completely with all of the cheese. Pour remaining egg mixture over the cheese. Let set for a few minutes until the egg mixture is absorbed.

Bake for about one hour until the top is nicely browned. Insert a toothpick in the center to make sure the apples are tender.

Allow the quiche to cool for at least 10 minutes before cutting into wedges and serving.

Not everybody goes for the apples and cheese combination, but if you like it you should like this quiche. Me and my husband love it!

Mr Breakfast would like to thank lizabeth for this recipe.

Recipe number 2541. Submitted 4/14/2009.