a wolf angel is not a good angel

Today I finally made the recipe I’d been planning on for months and months: an apple cheddar quiche. I think apples plus sharp cheddar cheese is the best combination in the entire world (with the exception of many combinations involving chocolate), and when placed in a delicious flakey pie crust? Oh, yum.

2 apples, diced (make the pieces fairly thick, and use big apples: the applier, the better)
saute the apples with some cinnamon until they’re a bit soft; try to be stingy with the butter
fill a partially baked pie crust with the apples

(to make a pie crust, take 1 cup flour and a bit less than a half cup of butter, cut the butter into the flour by hand or with a food processor; add cold water until you get a nice ball. Roll it out, make a pretty edging, cook for about 15 minutes or until it gets golden at around 400 — don’t forget pie weights or pie weight substitutes like lentils. It is unnecessary to sweeten this, even for a fruit or other sweet pie. Double the recipe for a top crust pie, but you cannot precook those crusts)

1 cup of grated sharp cheddar
put this on top of the apples.

3 eggs
2 yolks
1/2 c cottage cheese
1 1/2 c half-and-half (or milk, if you’re looking at the recipe and counting the butter, cheese, eggs and then your arteries are clanging shut and screaming no! I used 1c skim milk and 1/2c table cream, because it does taste better, but it’s not like things taste terrible — we just have cream and not, say, whole milk)

beat together, then pour over the apples and cheese.
this was *way too much* custard; I think I’d cut out the cottage cheese, next time, and possibly a yolk, cause most of the curds didn’t make it in anyhow. I might add in more milk to balance it out.

Sprinkle cinnamon and sugar over the top to taste. (I put a lot on: cinnamon with apples and cheese is an absolutely delicious combination.)

Cook at 375 for 35-45 minutes, until the custard is firm.

This would probably also be very good without the cinnamon, with some nice fresh ground pepper and leeks instead. But it’s delicious as is.