Surprise holiday guests with this delicious, unique quiche filling. Perfect for brunch and beyond, this tasty quiche is a cinch to prepare.
Why use Safest Choice™ Eggs in this recipe? Using Safest Choice™ naturally pasteurized eggs means you don’t have to worry about contaminating your kitchen with Salmonella when you cook with eggs.
Active time: 15 minutes
Total time: 1 hour
19-inch refrigerated pie shell
4Safest Choice™ pasteurized egg(s), beaten
1 1/4 chalf and half
2 tspchopped fresh rosemary
1/8 tspground nutmeg (optional)
1 1/4 cshredded sharp Cheddar cheese
1/2 capple, peeled and chopped
Preheat oven to 425°F. Place shell in pie plate. Line shell with double thickness of aluminum foil. Bake 8 minutes; remove foil. Bake about 5 minutes longer until firm and dry. Reduce heat to 325°F.
Beat eggs, then stir in half and half, rosemary, salt, and nutmeg, if desired. Stir in cheese.
Sprinkle apple evenly over baked shell. Pour custard mixture over apple layer.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Select an apple that is crisp with strong flavor and is suitable for baking, such as Rome Beauty or Golden Delicious.
If desired, other favorite cheeses such as Swiss or Monterey Jack may be substituted for Cheddar.
Post a Review
by Julie L. on 09/21/11
I made this for a baby shower brunch. Everyone was surprised about the apple but really liked it. I didn't add the nutmeg but I think it would be really good with it. I was just afraid that not everyone would like it.
The Safest Choice™ patented, all natural, award-winning egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Safest Choice™ Pasteurized Eggs are perfect for: sunny side up eggs, poached eggs, soft scrambled eggs, omelets, Tiramisù, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream…and licking the spoon when you bake.
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
Caesar salad dressing,
raw cookie dough,
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.