Apple-Bacon Quiches

Directions

Combine sifted flour and 1 teaspoon salt.

Cut in shortening until particles are size of peas.

Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough.

Shape into 6 balls. Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans.

Fold edges under and build up high fluted rim.

Pierce all over with fork tines.

Separate 1 egg.

Beat egg white lightly and brush over bottoms and sides of shells.

Bake below center of oven at 425F 15 minutes.

Meanwhile, melt butter and sauté bacon 1 minute.

Add apple slices, cover and cook about 10 minutes, until apples are almost translucent.

beat remaining whole eggs with remaining egg yolk.

Add flour, half and half, remaining ½ teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well.

Sprinkle cheese evenly among tart shells, top with apples and bacon.

Pour egg mixture into shells.

Bake at 375℉ (190℃) about 30 minutes, or until set in center.

Cool to lukewarm before cutting.