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1
Preheat oven to 400 degrees.
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2
Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans.
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3
Prick pastry, bottom and sides, and line with foil or wax paper.
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4
Fill with beans or rice to weight the crust and bake 12 minutes.
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5
(If using individual quiche pans, place them on a cookie sheet to make them easier to handle.)
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6
Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color.
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7
Set aside to cool.
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8
This step may be done ahead of time.
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9
Peel and core apple.
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10
Peel onion.
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11
Process apple and onion together in food processor until they are minced.
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12
Cover bottom of each shell with a thin coating of apple and onion mixture.
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13
Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves.
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14
Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
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15
Process the cheese in a food processor until it is the consistency of fine crumbs.
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16
Fill each quiche with cheese and pat it into place.
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17
Preheat oven to 375 degrees.
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18
Mix sherry, eggs and half-and-half in a bowl.
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19
Beat well to combine.
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20
Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing.
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21
(If there is liquid left over, save for an omelet.)
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22
Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown.
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23
Larger quiches will take longer than smaller ones.
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24
Serve immediately.
