BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST image

Yield 6-8

Number Of Ingredients 9

Pie Crust
Quiche Filling:
8-10 slices of good bacon
2 large apples, peeled, cored and then grated or chopped
Salt and freshly ground black pepper
1 teaspoon fresh rosemary, minced
1/4 cup crumbled blue cheese, like Roquefort
4 eggs at room temperature
1 1/3 cup cream

Steps:

1. Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop. 2. Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese. 3. In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30-40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.