This recipe, from thefrisky.com, is unusual for the sweetness it gets from fresh apple chunks. But apple, ham, sage and cheddar all work well together.
Make pastry: Place flour and salt in bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter and pulse until pea-size crumbs form. Add a little cold water and pulse a few times. Add more water and pulse again. Continue just until dough starts to come together.
Turn dough out onto a sheet of plastic wrap. Squeeze dough together and flatten into a 1-inch-thick disk as you tightly wrap it with the plastic. Refrigerate at least 1 hour.
On a lightly floured surface, roll out pastry to a 12-inch circle about 1/8 inch thick. Carefully transfer dough to an 11-inch fluted tart pan (or a 10-inch deep-dish pie pan) by folding dough in quarters, then placing the dough point in center of tart pan and unfolding. Press dough against side and bottom of pan. Roll pin along top of pan to remove excess dough. Gently press side again so edge of dough is slightly higher than the pan. Refrigerate pastry shell 20 minutes.
Preheat oven to 400 degrees.
Line tart shell with aluminum foil and fill with pie weights or dried beans. Bake in preheated oven 20 minutes. Remove weights and foil. Return crust to oven and bake 10 minutes longer. Reduce oven temperature to 325 degrees.
Prepare filling while tart shell bakes: Melt butter in a medium skillet. Add shallots and sauté until they begin to soften, about 3 minutes. Add apple chunks. Cover and cook over low to medium heat, stirring occasionally until apples yield slightly when poked. Resist cooking them longer; they’ll continue to soften as the quiche bakes. Stir in ham and cinnamon.
In a medium bowl, whisk together eggs, crème fraîche, milk and salt.
Spoon apple mixture into cooled pastry shell. Scatter crumbled cheddar evenly on top. Pour in the custard. Sprinkle sage, including a few whole small leaves, over the top.
Bake in the 325-degree oven 30 to 40 minutes, until custard is set. Allow quiche to cool on a wire rack 10 minutes. Remove outer ring and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1504g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2786 | ||
Calories from Fat: 2297 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 255.2g | 340 % | |
Saturated Fat 132.8g | 664 % | |
Monounsaturated Fat 82.3g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 1812.2mg | 558 % | |
Sodium 3934mg | 136 % | |
Potassium 2247.4mg | 59 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 34.1g | ||
Protein 92.6g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2786
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