Apple, Cheddar and Ham Quiche (with Gluten Free Crust)

  We’re attempting to clean out our pantry.  We have a bad habit of stockpiling food like the apocalypse is going to happen tomorrow and then never getting to it before it expires.  We’re also trying to clean out the freezer.  This is another one of those ham recipes I mentioned.  We’re also trying to keep wheat products to a dull roar because I’ve been noticing that more wheat seems to equal more acne (though, of course, it could just be coincidentally lining up with my crazed post-pregnancy, still-nursing hormones).

  How convenient that we had a ton of instant polenta in the cupboard and my Mr. had a plan for using it to make crust then, huh?  Two birds with one delicious stone folks.

Apple Cheddar Quiche

6 Tbsp instant polenta
1.5 c water

1 Tbsp unsalted butter

2 shallots, thinly sliced

1 large apple, cored and cut into 3/4″ chunks

1/4 lb baked ham, roughly chopped

pinch of cinnamon

3 large eggs

1/2 c sour cream

3/4 c milk

1 tsp sea salt

4 oz cheddar cheese, shredded

1 Tbsp sage leaves, chopped

  To create the crust, mix your polenta and water together on the stove top.  The polenta should include directions on how to do this.  It will take about 5 minutes for instant polenta.  Once it is combined and heated, grease a pie plate and press the prepared polenta into it.  Bake the crust for 16-20 minutes at 425 degrees on a middle rack in your oven.

  Meanwhile, melt your butter in a medium sized skillet and saute your shallots.  Cook them for around 3 minutes, or until they begin to soften.  Add your apple to the pan, cover and cook for a few moments over medium low heat until the apples just begin to soften.  They will further soften in the oven, so don’t cook them for any longer!  Add your ham and cinnamon and stir to combine.

  In a bowl, combine your eggs, sage, sour cream, milk and salt and whisk. 

  Lower your oven temperature to 325 once the crust has been removed.

  Spoon your cooked apple mixture into your crust, top with cheese and pour your egg mixture over everything.

  Bake the quiche for 30-40 minutes.  Allow to cool slightly before serving.

  So I’ve kind of got 2 reviews to do on this one…the crust alone and the quiche.  Good news, both were awesome!  I’ve always preferred fritattas to quiches, because I wasn’t ever a huge fan of the crust (I know, I know…something wrong with me…) but I love this.  As for the quiche, this recipe is wonderful as well.  It didn’t use up much of our ham, but it was a great use for that small amount.  The original recipe warns to not give in to the temptation to swap it out for bacon.  I know that sounds blasphemous, but the concern is that the bacon flavor will completely overwhelm the taste of the apples.  The ham works perfectly.  It’s a nice counterpoint to the apple’s sweetness without blasting everything with its flavor.  G liked it, we liked it.  It’s a keeper.