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Quiche: Apple Bacon Appetizer Quiches

Source of Recipe

1992 The Los Angeles Times


List of Ingredients

2 1/4 cups sifted flour
1 1/2 teaspoons salt
3/4 cup shortening
5 tablespoons cold milk
5 eggs
1 tablespoon butter
1 cup diced Canadian bacon
2 cups thinly sliced red Delicious apples -- unpeeled
1 tablespoon flour
1 3/4 cups half and half
1/8 teaspoon nutmeg
1/4 teaspoon caraway seeds
1/2 teaspoon dry mustard
1 cup shredded Swiss cheese


Recipe

Combine sifted flour and 1 teaspoon salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans. Fold edges under and build up high fluted rim. Pierce all over with fork tines. Separate 1 egg. Beat egg white lightly and brush over bottoms and sides of shells. Bake below center of oven at 425ºF for 15 minutes.

Meanwhile, melt butter and saute bacon 1 minute. Add apple slices, cover and cook about 10 minutes, until apples are almost translucent. beat remaining whole eggs with remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well. Sprinkle cheese evenly among tart shells, top with apples and bacon. Pour egg mixture into shells. Bake at 375ºF about 30 minutes, or until set in center. Cool to lukewarm before cutting.