Cottage Ham'N' Apple Quiche
Submitted by Rosa
Sauteed ham and tender apple slices baked in a smooth cottage cheese custard with a clever buttermilk biscuit crust. A savory-sweet brunch quiche ready in one hour.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis quiche pulls off a neat trick: sweet sauteed apples and salty diced ham playing off each other inside a creamy cottage cheese custard.
The crust is genius in its simplicity. Refrigerated buttermilk biscuits get split into thin layers and pressed into a pie plate, giving you a flaky, golden shell without rolling out a single piece of dough.
The filling gets blended smooth so the cottage cheese disappears into a silky custard with just a whisper of nutmeg and white pepper.
Cheddar melted between the fruit-and-ham layer and the custard ties everything together into one cohesive, satisfying slice.
Kitchen Tips
- Separate the biscuit layers while the dough is still cold. It gets sticky fast at room temperature
- Blind bake the crust with dry beans for 5 minutes first so the bottom stays crisp under the wet filling
- Let the finished quiche rest a full 10 minutes before cutting. The custard needs that time to set
- Tart apple varieties like Granny Smith give the best contrast against the salty ham
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Carefully separate each biscuit into 4 thin layers of dough.
(Do this as soon as you take it from the refrigerator.)
In a 8 inch pie plate, arrange biscuits with edges touching, in concentric circles over bottom and up sides of plate, using fingers, spread to form crust, pressing edges of biscuits together to seal.
Place sheet of foil over bottom of dough and fill with uncooked dry beans, bake for 5 minutes.
Remove beans and foil; set crust aside.
In 10 inch nonstick skillet, heat margarine over medium high heat until bubbly and hot; add apples, ham and onion and sauté until apples are tender, 2 to 3 minutes.
Spoon apple mixture into crust and sprinkle with shredded cheese; set aside.
In blender container, combine Cottage cheese, eggs, milk and season ings and process until smooth, scraping down sides of container as necessary; pour into pie plate.
Set pie plate on baking sheet and bake for 30 to 40 minutes .
(Until top is puffed and lightly browned ! ! ! and a knife, inserted in center, comes out clean.) Remove from oven, and keeping warm, let stand for 10 minutes.
Makes 4 servings
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