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Appetizer: Apple Bacon Appetizer Quiches

Source of Recipe

1992 The Los Angeles Times


List of Ingredients

2 1/4 cups sifted flour
1 1/2 teaspoons salt
3/4 cup shortening
5 tablespoons cold milk
5 eggs
1 tablespoon butter
1 cup diced Canadian bacon
2 cups thinly sliced red Delicious apples -- unpeeled
1 tablespoon flour
1 3/4 cups half and half
1/8 teaspoon nutmeg
1/4 teaspoon caraway seeds
1/2 teaspoon dry mustard
1 cup shredded Swiss cheese


Recipe

Combine sifted flour and 1 teaspoon salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans. Fold edges under and build up high fluted rim. Pierce all over with fork tines. Separate 1 egg. Beat egg white lightly and brush over bottoms and sides of shells. Bake below center of oven at 425�F for 15 minutes.

Meanwhile, melt butter and saute bacon 1 minute. Add apple slices, cover and cook about 10 minutes, until apples are almost translucent. beat remaining whole eggs with remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well. Sprinkle cheese evenly among tart shells, top with apples and bacon. Pour egg mixture into shells. Bake at 375�F about 30 minutes, or until set in center. Cool to lukewarm before cutting.