Cheesy Apple Quiche
- 1-10” pie shell
- 1¾ cups shredded Swiss cheese
- 2 cups peeled, cubed tart Michigan Apples*
- ¼ cup minced shallots
- 2 tbsp. butter
- 1 ½ tsp. flour
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 4 eggs, beaten
- 2 cups half & half
- 1 tsp. salt
Preheat oven to 350 degrees.
Prepare pie shell and press into pie plate; sprinkle ½ of Swiss cheese in pie shell and bake 10 minutes on lowest rack of oven; cool.
In medium skillet, sauté apples and shallots in butter until soft (about 8-10 minutes).
Stir in flour, cinnamon and nutmeg.
Spread apple mixture evenly in pie shell; sprinkle with remaining cheese. In separate glass bowl, whisk together eggs, half & half and salt. Place pie plate on lowest rack in oven; pour egg mixture over apples and cheese.
Bake until firm and knife comes out clean (about 60 minutes).
Remove from oven and let stand for 10 minutes.
*Suggested varieties: Empire, Jonamac, Ida Red
Recipe, submitted by Jennifer Vick of DeWitt, Michigan, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.