Cozy Quiche

Quiche is our go-to every few weeks to use leftover eggs as well as random ingredients in the fridge.  I didn't have to get too creative this time around as I happened upon a fantastic recipe in the NY Times magazine: bacon and apple quiche.  Not only does it contain flavorful bacon and sweet apples, it also has blue cheese in it and was one of the tastier quiches I've made.  Needless to say, it was eaten pretty quickly! P.S. the scent of bacon and apples cooking in the apartment was definitely an added bonus.

8-10 slices of bacon

2 large apples (I used Fuji), cored and chopped

Salt

Freshly ground black pepper

1 tsp rosemary

¼ cup crumbled blue cheese

4 eggs at room temperature

1 cup cream

Pie crust (I recommend the refrigerated Pillsbury)

Fry the bacon in a large, deep skillet over medium heat, then remove from pan. Cool on paper towels and then chop.

Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples.  Add a pinch of salt, pepper and 1 tsp of rosemary.  With the heat on medium, cook the apples, stirring frequently, until it is soft and lightly browned.  This will take about 15 minutes.

Spread the apples onto the crust then distribute bacon and cheese evenly as well. 

In a mixing bowl, whisk together the eggs and cream.  Pour this into the pie shell over the other ingredients.

Bake for 30-40 minutes or until almost firm (to test put a toothpick in the middle and make sure it comes out clean). 

Note: make sure to follow the pie crust instructions to ensure it doesn’t burn and cover it at the recommended time.

Adapted from the New York Times magazine