APPLE RAISIN QUICHE
- Pastry for single 9 inch pie crust
- 3 3/4 cups peeled, thin sliced apples
- 1/2 cup raisins 3 large eggs
- 1/4 cup packed light brown sugar
- 1 cup whipping cream
- 3 cups grated Monterey Jack cheese
- 1 tsp ground cinnamon
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