Apples work well in so many different recipes, and they don't even have to be sweet recipes.
Have you ever paired apples with ham? Have you tried apples with a sharp cheddar? Have you tried a trio, then added a delicious tart crust and an egg filling?
If you haven't, I suggest you do so immediately. This simple recipe takes a while to bake, but the time is largely hands-off, and absolutely worth it.
Here are the ingredients you'll need:
1 2/3 c. flour
2 3/4 tsp. salt
1 tsp. pepper
1/2 c. butter, cold and cubed
7 T. cold water
3/4 lb. ham, diced
1 large apple, diced
1/2 c. cheddar cheese
1 1/4 c. half-and-half
1/2 tsp. thyme
1/4 tsp. sage
1/4 tsp. rosemary
1 1/2 tsp. salt
1/2 tsp. pepper
First, make the pie crust. Whisk together the flour, salt, and pepper.
Add the cold, cubed butter and cut it into the mixture using a couple of forks or your fingers. The idea is to crumble the butter, working it into the flour until it forms pea-sized clumps.
Next, add the water. mixing until the dough comes together. Using your hands, knead a few times until you have a smooth ball of dough.
Shape the dough into a flat disk, wrap in plastic wrap, and put into your fridge until chilled, about 45 minutes.
After your dough has finished chilling, cover your counter in a light layer of flour and place your tart or pie pan close by. Put the dough on the counter and roll it out until the dough can be draped over the pan.
Press the pastry dough into the sides of the pan, either trimming the edges or folding them under so that the pastry fits in the pan.
Preheat the oven to 375 F.
Place a layer of parchment paper on your tart and cover in pie weights (or dried beans). This keeps your dough from shrinking in the pan. Bake the shell for 40 minutes, then remove the weights and bake for ten minutes more, or until set, light, and golden. Let the shell cool.
While your crust is cooling, prepare the filling. Add the ham, apple, cheese, eggs, cream, salt, pepper, thyme, sage, and rosemary to a bowl and mix well.
Pour your filling into your crust and bake for 45 minutes, or until custard is set. Serve warm or at room temperature.
Though the quiche crust can be quite a process, the flaky texture and delicious custard filling make it all worth it. The additional apple proves to be surprisingly delicious when paired with ham and cheese. Stop by our market for the best, most flavorful apples to add to your quiche!
Recipe adapted from Food and Wine Magazine.