Monday, October 22, 2012

Apple Cinnamon Quiche

One of my great passions is books. I love browsing through bookstores, either real or online, to find out-of-print volumes or other interesting reading material. Since buying my bed and breakfast, the Whistling Swan Inn, my searches now include old cookbooks. Several weeks ago, while in Shop-Rite, a section of used books caught my eye...why old books were in a grocery store, I don't know, but nonetheless I picked up a 2006 volume of favorite recipes from the Great Country Inns of America.

To my surprise, my own inn was represented, but I digress. I was looking for a new recipe to serve my guests to use up some of the apples I'd picked at one of our local farms. My only other criteria was that it had to have a quick prep time. The following was adapted from an original recipe submitted by Hobbit Hollow Farm, located in Skanteateles, NY. It is a delightful blend of sweet and savory and sure to please even the most discriminating palates.

Ingredients:                                                 Yield: 6 servings

1 medium tart apple                            
2 tablespoons butter
1 unbaked 9 or 10-inch pie crust
1 tablespoon sugar
1 teaspoon cinnamon
1 cup grated sharp Cheddar cheese
4 large eggs
1 1/2 cup whipping cream

Preheat oven to 375 degrees F

Saute apple slices in butter for 5 minutes. Layer the apple in the pie crust, then sprinkle it with sugar, cinnamon and cheese. In a medium bowl, lightly whisk together eggs and cream. Pour over apple mixture. Bake for 35 minutes or until a knife comes out clean.


Ros Bruno
Innkeeper
The Whistling Swan Inn
110 Main St.
Stanhope, NJ 07874
973-347-6369
www.whistlingswaninn.com
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