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Title: Apple - Bacon Quiches
Categories: Blank
Yield: 4 Servings
| Quiche Pastry Tart Shells | ||
| (next recipe) | ||
| 5 | Eggs | |
| 1 | tb | Butter or margarine |
| 1 | c | Diced Canadian bacon |
| 2 | c | Thinly sliced -- unpeeled |
| Red Delicio | ||
| 1 | tb | Flour |
| 1 3/4 | c | Half & half |
| 1/2 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Caraway seeds |
| 1/2 | ts | Dry mustard |
| 1 | c | Shredded Swiss cheese |
Prepare tart shells. Pierce all over with fork tines. Separate 1 egg. Beat egg white lightly and brush bottom and sides of shells. Bake below center of oven at 425 degrees for 15 minutes.
Meanwhile, melt butter and saute bacon 1 minute. Add apple slices. Cover and cook about 10 minutes, until apples are almost translucent. Beat remaining whole eggs with the remaining egg yolk. Add flour, half & half, salt, nutmeg, caraway seeds and dry mustard; mix well. Sprinkle the cheese evenly among the tart shells. Top with apples and bacon. Pour egg mixture into shells. Bake at 375 degrees about 30 minutes, or until set in center. Cool to lukewarm before cutting. Yield: 6 ÕþBQUICHE PASTRY TART SHELLS:þb Õ Õ2 1/4 c. sifted flour 1 tsp. salt 3/4 c. shortening 5 tbsp. cold milk Õ Combine flour and salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make a stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6 inch circles and fit into 6 (5 inch) tart pans. Fold edges under and build up a high fluted rim.
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