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Apple Cinnamon Quiche RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

2 Baked Quiche Shells
2 lg Eggs
1/2 c Granulated sugar
1 1/2 c Whipping cream
2 ts Cinnamon
1/3 c Raisins
2 lg Green apples (Golden Delicious or Granny Smith)
Juice from 1/2 lemon
1/3 c Blanched almonds

Quiche shells:
1 3/4 c All-purpose flour
1 ts Salt
1/2 c Cold butter
1/3 c Ice water

Method
  • In medium bowl, beat eggs with sugar until thick and lemon-colored.
  • Stir in cream, cinnamon and raisins.
  • Core apples, grate coarsely, then toss with lemon juice and stir into egg mixture.
  • Pour into 2 quiche shells.
  • Bake in 375F oven for 25 minutes.
  • Remove from oven and arrange almonds on top.
  • Return to oven and bake 15 to 20 minutes longer or until set.

Note:

Makes two 8 inch quiches. May be frozen after baking. Let thaw for 1 hour or overnight in refrigerator, then reheat in 300F oven for 10 to 15 minutes. Serve warm.

Quiche shells:

Any standard pastry recipe may be used instead.

  • Place flour and salt in container of food processor fitted with metal blade.
  • Cut butter into pieces and add to flour.
  • Process with about 5 on/off motions until butter is about the size of peas.
  • With processor running, add ice water and process for about 5 seconds, just until mixed. (Alternatively, place flour and salt in large bowl; using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Add water, a little at a time, mixing with fork until dough gathers into ball.)
  • Wrap dough in waxed paper and refrigerate for 2 hours.
  • Roll dough out on floured board and line two 8 or 9 inch quiche pans or pie plates.
  • Prick pastry all over with fork.
  • Bake in 400F oven for 20 mintues.

Note:

This makes a crisp pastry. The quiche shells can easily be removed from the quiche pans, then wrapped and frozen.

Serves 8

Cindy Hartlin
Canadian Living Merry Christmas Cookbook

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