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WTF Do I Do With
RubyFrost® Apples ?!


‐ Apple & White Cheddar Quiche ‐

2 RubyFrost® Apples, sliced

2 tbsp unsalted butter, melted

2 tsp brown sugar

2 tsp ground cinnamon

 

Crust

cup all-purpose flour

½ cup (1 stick) unsalted butter, cold

1 tbsp brown sugar

¼ tsp salt

¼ cup ice water

 

Filling

4 large eggs

½ cup milk

8 oz white Cheddar cheese, shredded

1 red onion, finely chopped

2 sprigs fresh rosemary, stemmed and chopped (or sub 2 tsp dried crushed rosemary)

¼ tsp ground nutmeg

 

Prep Time: 15 min

Cook Time: 1hr 15min

Servings: 6–8 slices

 


1 Preheat oven to 400° F.

2 To make crust, add flour, butter, brown sugar, and salt to a blender or food processor. With blender/food processor on high, slowly pour in ice water until dough forms.

3 Using clean hands, press dough into a 9" tart pan or metal pie dish. Bake for 15 minutes. Allow to cool slightly before filling. Set aside.

4 Reduce oven temperature to 325° F.

5 In a large bowl, whisk together eggs, milk, cheese, onion, rosemary, and nutmeg. Pour mixture into pre-baked crust.

6 In a small bowl, whisk together melted butter, brown sugar, and ground cinnamon until combined.

7 Arrange RubyFrost Apples on top of filling and lightly brush with butter mixture.

8 Bake for 60 minutes, or until top is browned and egg mixture is set.

9 Cool and serve at room temperature. Enjoy!


To learn more about RubyFrost, visit www.rubyfrostapple.com