Best 7 Apple Raisin Quiche Recipes

APPLE RAISIN QUICHE

Steps:

• Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer.
• Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers.
• Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLE CINNAMON QUICHE

Steps:

• Peel, core, and grate the medium-sized tart apple in a small bowl.
• Slice the butter into pats.
• In a small dish, combine the sugar and cinnamon and set aside.
• In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
• Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
• Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
• In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
• Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
• Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE RAISIN QUICHE RECIPE

Steps:

• Line 9 inch pie plate with pastry and crimp edge. To prevent shrinkage, set 8 inch round cake pan into pie shell (or snugly line v/ith foil). Bake at 400 F for 6 minutes. Remove cake pan or foil and bake an additional three minutes. Remove from oven. Layer half the apples, raisins, sugar and cinnamon in pie shell, repeat layers. Cover completely with che.ese. Beat eggs with cream. Make a small hole in center of cheese and pour egg mixture into hole. Cover hole with cheese. Bake at 400 F for 30 minutes. Reduce heat to 350 and continue baking for 20 to 30 minutes or until the top is browned and apples are tender. Cool 10 to 15 minutes before cutting into wedges. Makes six servings

TART APPLE QUICHE WITH RAISINS

Steps:

• Preheat oven to 400 degrees.
• Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans. Prick pastry, bottom and sides, and line with foil or wax paper. Fill with beans or rice to weight the crust and bake 12 minutes. (If using individual quiche pans, place them on a cookie sheet to make them easier to handle.) Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color. Set aside to cool. This step may be done ahead of time.
• Peel and core apple. Peel onion. Process apple and onion together in food processor until they are minced. Cover bottom of each shell with a thin coating of apple and onion mixture.
• Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves. Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
• Process the cheese in a food processor until it is the consistency of fine crumbs. Fill each quiche with cheese and pat it into place.
• Preheat oven to 375 degrees.
• Mix sherry, eggs and half-and-half in a bowl. Beat well to combine. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing. (If there is liquid left over, save for an omelet.) Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown. Larger quiches will take longer than smaller ones. Serve immediately.