Amy George, The News-Gazette's director of Market Development and Special Projects, brought some some of her Bacon Apple Cheddar Quiche yesterday for me to try.
I typically turn up my nose at quiche, but this was an amazing exception. I had my slice for dinner last night (with a lactose pill) and could have died happy, it was so good.
Amy said she likes quiche as a weeknight dinner, and likes to experiment with fillings.
"It only takes me about 20 minutes to get it into the oven," she wrote when she emailed me the recipe. "Once it's baking, I still have enough time to leisurely make a salad AND have a glass of wine with my hubby."
Here's the recipe:
Bacon Apple Cheddar Quiche
1 frozen deep dish pie crust (or whatever kind you prefer)
6 large eggs
1/2 pound bacon (cooked, crumbled)
2 large or 3 medium apples (cored, peeled, sliced)
8 ounces shredded cheddar cheese
1/2 cup sour cream
1/2 cup milk
1/4 cup Parmesan cheese
1/4 cup flour
2 tablespoon lemon juice
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Beat eggs in bowl. Prick holes in pie crust and baste inside of crust with beaten egg. Put crust on sheet pan and bake about 10-12 minutes or until slightly golden inside.
Add sour cream, milk and Parmesan to eggs and beat well.
Toss apples with lemon juice, then add flour and spices and toss again.
Once crust is done, assemble two layers of bacon, apples and cheddar cheese inside the shell. Pour egg mixture into the shell slowly so it doesn’t spill out. Place pie shell on cookie sheet and bake about 40-50 minutes, or until center is set. Remove from oven and let rest for 5 to 10 minutes before eating.