SAVORY ROASTED APPLE & GOAT CHEESE QUICHE

 

INGREDIENTS

1 SHEET FROZEN PUFF PASTRY, THAWED

 

FOR THE CUSTARD

3 LARGE EGGS

HALF & HALF (ABOUT 1 1/2 CUPS)

2 TABLESPOONS FRESH THYME

PINCH OF NUTMEG

1/2 TEASPOON SALT

1/4 TEASPOON FRESH GROUND PEPPER

 

FOR THE FILLING

6 OZ. GOAT CHEESE, CHILLED

2 GALA APPLES, CHOPPED

2 TABLESPOONS OLIVE OIL, DIVIDED

1 SHALLOT, MINCED 

•  PREHEAT THE OVEN TO 425.
• ROLL PUFF PASTRY TO FIT A 9-INCH PIE PLATE, TRIM EDGES, AND PLACE IN THE REFRIGERATOR UNTIL READY TO FILL. 
• WHISK EGGS IN A 4 CUP MEASURING CUP.  
• ADD HALF & HALF UNTIL YOU REACH THE 1 1/2 CUP LINE.  
• WHISK TOGETHER WITH THYME, NUTMEG, SALT AND PEPPER.  CHILL IN THE REFRIGERATOR UNTIL READY. 
• CUT THE APPLES INTO CHUNKS AND COAT WITH 1 TABLESPOON OF THE OLIVE OIL
• ROAST FOR 30 MINUTE OR UNTIL DESIRED TASTE.        
• ONCE THE APPLES ARE FINISHED, LOWER THE OVEN TEMPERATURE TO 375.
• SAUTE THE SHALLOTS FOR 5 MINUTES OVER MEDIUM HEAT (WITH A LITTLE BUTTER OR OLIVE OIL).  
• COMBINE APPLES, SHALLOTS, AND CRUMBLED GOAT CHEESE IN THE PIE SHELL.  
• COVER WITH CUSTARD MIXTURE AND BAKE FOR 25-30 MINUTES OR UNTIL THE TOP IS A GOLDEN COLOR.