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1
In medium bowl, beat Large eggs with sugar till thick and lemon-colored.
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2
Stir in cream, cinnamon and raisins.
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3
Core apples, grate coarsely, then toss with lemon juice; stir into egg mix.
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4
Pour into 2 quiche shells.
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5
Bake in 375 F oven for 25 min.
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6
Remove from oven and arrange almonds on top; return to oven and bake 15 to 20 min longer or possibly till set.
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7
Makes two 8 inch quiches.
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8
Note: May be frzn after baking; let thaw for 1 hour or possibly overnight in refrigerator, then reheat in 300 F oven for 10 to 15 min.
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9
Serve hot.
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10
Quiche shells: Any standard pastry recipe recipe may be used instead.
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11
Place flour and salt in container of food processor fitted with metal blade.
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12
cut butter into pcs and add in to flour.
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13
Process with about 5 on/off motions till butter is about the size of peas.
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14
With processor running, add in ice water and process for about 5 seconds, just till mixed.
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15
(Alternatively, place flour and salt in large bowl; using pastry blender or possibly 2 knives, cut in butter till mix resembles coarse meal.
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16
Add in water, a little at a time, mixing with fork till dough gathers into ball.)
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17
Wrap dough in waxed paper and chill for 2 hrs.
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18
Roll dough out on floured board and line two 8 or possibly 9 inch quiche pans or possibly pie plates.
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19
Prick pastry all over with fork.
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20
Bake in 400 F oven for 20 min.
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21
Note: This makes a crisp pastry; the quiches can easily be removed from the quiche pans, then wrapped and frzn.
