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.
Notes
Select an apple that is crisp with strong flavor and is suitable for baking, such as Rome Beauty or Golden Delicious.
Variations
If desired, other favorite cheeses such as Swiss or Monterey Jack may be substituted for Cheddar.
by on 01/09/17
I have made this at least once a week for the last 3 months, the only thing I do different is adding more eggs, due to using a deep dish pie plate, so I use 9 eggs, and I did add the nutmeg, because I for one love the idea and two it's just a dash, I have a coffe shop and my customers absolutely love this quiche!! I love making quiche that my customers are going to go well alright! And then love it!! In fact I am making it tomorrow
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.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
The Raw Egg Risk
Davidson's eggs aren't just good for sunny-side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
eggnog,
Caesar salad dressing,
raw cookie dough,
custard
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.
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