Almond Apple White Cheddar Cheese QuicheUser Submitted Recipe
Mother's Day Brunch Quiche
3 medium Gala apples
2 cups shredded white cheddar cheese, shredded with Cuisinart Handheld Food Processor or bought already shredded.
2/3 cup Half & Half or Light Cream
3 large eggs and 2 more egg yolks
1/2 small red onion
Butter, small pats to be placed on apple slices arranged in pinwheel for decoration on top of quiche
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
To make the crust:
Heat oven to 375 ˚ F. Place the flour, butter, and sour cream in Cuisinart Food Processor and mix. When the dough forms a ball, pat with lightly floured hands into the bottom and sides of a slightly buttered glass pie dish. Bake for approx. 18 minutes, until the crust is set but not browned. Let cool. Turn oven off.
To make the filling and bake quiche:
Heat oven to 350 ˚ F.
Place 2/3 cup sliced almonds in jelly-roll pan and toast until golden.
Peel and slice red onion with Cuisinart Handheld Food Processor.
Peel 3 apples and cut in half. Trim bottom of apples so they sit straight in the feed tube of the Handheld Food Processor. Use slicing drum and slice. Remove slices and transfer to Cuisinart Prep and Cutting board.
Shred white cheddar cheese.
In Cuisinart mixing bowl, combine 3 eggs, 2 egg yolks, Half & Half or light cream, shredded white cheddar cheese and toasted almonds. Stir. Add in the red onion slices, salt, pepper, cinnamon, nutmeg and allspice. Stir again. Add in the apple slices, reserving enough to be placed on top in a pinwheel design.
Pour mixture into the pie crust.
Place remaining apple slices in a pinwheel design on top. Add a small pat of butter to the top of each apple slice in the design.
Bake for 45 minutes – 60 minutes, until golden color on crust appears and quiche is cooked through.