APPLE AND CHEDDAR QUICHE

Quiches are something I always aprreciate because they are soothing, useful and represent the kind of comfort food I could eat on a weekly basis. There are so many ways of preparing those savory tarts that you would never end up eating the same version...

As the end of the summer is approaching rapidly and the first freshness is already to be witnessed, I thought that my "Apple And Cheddar Quiche" might be the right thing to cheer you up and make you look forwards to the next season with joy!

As we all know, the coming back of autumn is synonymous of apple harvesting, therefore I decided to present a recipe using those wonderful fruits. And since the evenings are not as warm as they used to be during the summer (sniffle), a good reinvigorating supper will do harm to nobody, especially if a fine smell of cheese is there to perfume the kitchen while the quiche is baking!!!

This "Apple And Cheddar Quiche" recipe is the entire product of my imagination and I am very happy that it gave good result! If you love savory dishes that contain a hint of sweetness, then that quiche will surely be to your taste as the Cheddar cheese adds a contrasting sharpness to the acidulated and sugary flavor of the apples as well as to the pleasant sweetness of the onions. A perfect marriage of opposite flavors! With it's nuttiness, the pastry is most welcome as it blends wonderfully well with the Cheddar's strong aromas. Not to forget the spices which add a superb American autumnal touch to the whole tart...

As you might have understood, this quiche got the success it deserved! This simple yet elaborately tasting savory tart is easily prepared and is convenient for family dinners, special events or any meal for adepts of cocooning. It's yummy to please!!!

Makes 1 (24cm/9.4 inches) quiche

Ingredients for the pastry:
200g Plain white flour
80g Ground hazelnuts, lightly toasted
1 1/2 Tsp Salt
60g Unsalted butter, cold
1 Egg (~50g)
Water (enough to form a dough), cold
Ingredients for the filling:
250ml Double cream
100ml Milk
4 Eggs (~50g)
1 1/2 Tsp Cornstarch
1/5 Tsp Ground nutmeg
1/4 Tsp Ground cinnamon
Salt to taste
Pepper to taste
2 Medium onions, sliced (in half and vertically) and lightly sauteed until transluscent
2 Sour apples (Boskoop), thinly sliced
2 Tbs Unsalted butter, melted
1 Tbs Maple syrup
2 Tbs Light brown sugar
150-180g (+ 100g for the top) Cheddar cheese, grated

Method:
1. In a bowl, mix together the flour, ground hazelnuts and salt.
2. Rub in the butter.
3. Using a knife to cut and stir, mix with egg and cold water to form a stiff dough.
4. On a floured surface, shape into a ball.
5. Cover with plastic film and refregerate for about one hour.
6. Meanwhile, heat a pan. Add the butter and the apple slices.
7. Cook the apples for about 2 minutes.
8. Add the maple syrup and sugar and cook, gently stirring, until caramelized and golden, about 4-6 minutes. Let cool.
9. Beat the eggs with the milk. Add the cream, cornstarch, nutmeg, cinnamon, salt and pepper. Mix well.
10. Preheat oven to 190°C (350°F).
11.Roll out the pastry so as to fit a 24cm (9"4) diameter pie case.
12. Line the pie case with the pastry and slightly prick the base with a fork.
13. Bake blind for about 15 minutes.
14. Place the caramelized apples on the bottom, add the fried onions, the cheese and then pour over the egg mixture.
15. Sprinkle the leftover cheese (100g) on the top.
16. Bake for about 45 minutes at 200°C (400°F) until golden brown.

Remarks:
Instead of Cheddar, you can also use Monterey Jack cheese.
Be careful not to break the apple slices nor to overcook them. They should still be crisp.
Remove the pastry from the refrigerator at least 20-30 minutes before rolling it out.

Serving suggestions:
Serve warm with a salad (arugula, endive, carrot, etc...). It is also fine when eaten cold.

(Cheddar -Pic http://andrew.dragonflytemplates.com)
(Apple Tree -Pic by Kathy Sharpe www.kathysharpe.com)