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.

This entry was posted on Tuesday, October 19th, 2004 at 7:15 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.