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.
1.5 c water
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.
1/2 lb Crimini mushrooms
1/4 c hazelnuts
2-3 Tbsp unsalted butter
1/4 c gorgonzola cheese
6 egg whites
salt and pepper
I didn’t share this with G, just scarfed it down while sort of snarling at anybody who got too close to me, so I can’t vouch for its child-friendliness. By this point, you probably know if you’re in the “oh god yes, give me more stinky cheese and fungus in my food!” boat or not and can tell if you’ll enjoy this or not. If you like that sort of thing, you’ll love this. If not, perhaps try one of the other recipes from the archives.