INGREDIENTS

INSTRUCTIONS

QUICHE SHELLS
In medium bowl, beat eggs with sugar until thick and lemon-colored.
Stir in cream, cinnamon and raisins.  Core apples, grate coarsely,
then toss with lemon juice; stir into egg mixture.
Pour into 2 quiche shells.  Bake in 375°F oven for 25 minutes.
Remove from oven and arrange almonds on top; return to oven and bake
15 to 20 minutes longer or until set.  Makes two 8 inch quiches.
Note:  May be frozen after baking; let thaw for 1 hour or overnight
in refrigerator, then reheat in 300°F oven for 10 to 15 minutes.
Serve warm.
Quiche shells:  Any standard pastry recipe recipe may be used instead.
Place flour and salt in container of food processor fitted with metal
blade.  cut butter into pieces and add to flour.  Process with about 5
on/off motions until butter is about the size of peas.  With processor
running, add ice water and process for about 5 seconds, just until
mixed. (Alternatively, place flour and salt in large bowl; using
pastry blender or 2 knives, cut in butter until mixture resembles
coarse meal. Add water, a little at a time, mixing with fork until
dough gathers into ball.) Wrap dough in waxed paper and refrigerate
for 2 hours.
Roll dough out on floured board and line two 8 or 9 inch quiche pans
or pie plates.  Prick pastry all over with fork.  Bake in 400°F oven
for 20 minutes.  Note: This makes a crisp pastry; the quiches can
easily be removed from the quiche pans, then wrapped and frozen.
Typed in MMFormat by cjhartlin@email.msn.com  Source: Canadian Living
Merry Christmas Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 14, 1999

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