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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The original recipe came from the April 1992 issue of the Yankee Magazine under the article 'Breakfasts to Crow About.' Inn keepers said that returning guests always asked for it. I surely understand why! This is one that will wow your overnite guests. When I first read this recipe I immediately began to chew on the contents, if you know what I mean! I hope you will enjoy it as much as we do whenever I make it. This would be excellent for an Easter Brunch! And it is so quick and oh, so easy even for a new bride! Note, I tweeked the recipe a wee bit and I sometimes add a dash of Saigon cinnamon for a little kick! Ingredients:
1 medium tart apple |
2 tablespoons butter |
1 cup cheddar cheese, grated |
1 unbaked 10-inch pie shell |
1 tablespoon sugar |
1/2 teaspoon ground cinnamon |
3 extra large eggs |
1 1/2 cups whipping cream |
Directions:
1. Peel, core, and grate the medium-sized tart apple in a small bowl.
2. Slice the butter into pats.
3. In a small dish, combine the sugar and cinnamon and set aside.
4. In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
5. Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
6. Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
7. In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
8. Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
9. Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.
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