Apple Quiche
Yield
6 servingsPrep
20 minCook
80 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 3 ¾ | cups |
apples
peeled, cored and thinly sliced |
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| 2 | teaspoons |
cinnamon
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 8 | ounces |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 887 | ml |
apples
peeled, cored and thinly sliced |
|
| 79 | ml |
brown sugar, light
packed |
*
|
| 1E+1 | ml |
cinnamon
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 231.2 | ml/g |
monterey jack cheese
shredded |
|
Directions
Preheat oven to 400℉ (200℃).
Line 9-inch pie plate with pastry.
Crimp edge and prick bottom and sides with fork at ½-inch intervals.
To prevent shrinkage, set 8-inch round cake pan into pie shell, or line snugly with aluminum.
Bake 6 minutes.
Remove cake pan or foil and continue to bake shell until lightly browned, about 10 minutes.
Remove from oven.
Layer half the apples, sugar and cinnamon in pie shell; repeat layers.
Cover completely with cheese.
Beat eggs with cream.
Make a small hole in cheese; pour egg mixture into hole.
Cover hole with cheese.
Bake about 1 hour until top is browned and apples are tender when tested with pick.
Cool 10 to 15 minutes before cutting into wedges.
