Sharon's Recipes

NOVEMBER: Apple Gruyere Quiche

Crust:
1 cup flour
1/ 2 cup whole wheat flour
1 tsp sugar
1/ 2 tsp salt
1 stick cold unsalted butter cut into bits
1 large egg yolk beaten wtih 3 T ice water

Mix the dry ingredients.  Blend in the butter until resembles coarse meal.  Add the egg mix and mix until a dough is formed adding more ice water if needed. Shape, rest 1 hour, roll out to fit pie plate, prick the bottom and let rest 30 minutes in the refrigerator.  Fill the crust with foil and pie weights, bake for 15 minutes in a 425 oven. Remove and let rest.

Filling:

2 tart green Granny Smiths: peel , core, chop
6 scallions, chopped
1/ 4 tsp nutmeg
1 /8 tsp curry powder
2 T. unsalted butter
1 lb. gruyere, grated
1 c. heavy cream
4 large eggs, beat lightly
1/ 4 c. vermouth
1/ 4 tsp ground pepper

Cook the apples, scallions, nutmeg and curry  inthe butter in a skillet until the apples are softened. Let this mixture cool.

Mix the egg, liquids , rest of the spices and cheese.

Mix with the apple mix and pour into the shell.

Bake in a 375 oven for 15 minutes. Reduce to 350 and bake until set or 40-45 minutes.

 

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