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~ enchanted apple quiche ~

This is a recipe that was inspired by the changing leaves, the crisp fall air and a trip to the apple orchard one enchanted afternoon. A “happy accident” that I’m proud to say I invented. I hope you enjoy it as much as I do! It’s wonderful with a rich, steaming cup of French press, tea or hot apple cider.

preheat oven to 350 degrees F.

Fry 12 slices thick sliced bacon until crispy

remove to a paper towel-lined plate to drain. crumble when cool.

Saute 1 medium onion, chopped

and 1 sweet baking apple, chopped

in 2 Tablespoons of the bacon drippings

until tender and lightly golden

When the apple and onion are done cooking, remove from heat and set aside.

Next, prick the bottom of a deep dish pie crust 8 times with a fork.

(Homemade or store bought pie crust…I like Pillsbury.)

Grate 2 cups Monterey Jack cheese.

Sprinkle evenly in the bottom of the pie crust.

Place the crumbled bacon evenly over the cheese layer.

Sprinkle with a couple teaspoons fresh thyme leaves.

Spread the apple & onion mixture evenly over the bacon mixture.

Beat 6 eggs with 1/2 cup cottage cheese and a teaspoon each of nutmeg and cinnamon.

Pour the beaten egg mixture evenly over the top of the other quiche fillings.

Sprinkle another teaspoon or two of fresh thyme leaves and a little fresh black pepper over the top.

And a light sprinkling of cinnamon to make it pretty.

Place on a large cookie sheet and bake 50-60 minutes until set.

Cool on a wire rack a bit before serving.

This quiche reheats beautifully, one slice at a time, in the microwave.

Enjoy!

~Melissa