Prep 20 mins
Cook 35 mins
Does NOT taste like apple pie, nor would you want it to. If you aren't sure how the flavors complement each other, this recipe will be a revelation to you. Try some crisp apple with a slice of gouda and then you will know.
- 3 large free-range organic eggs
- 3⁄4 liquid measuring cup organic half-and-half
- 1 cup chopped aged gouda cheese
- 3 slices thick bacon, cooked and minced
- 1 medium crisp baking apples, such as Jazz, Braeburn or 1 medium gala crisp baking apple
- 1 pinch nutmeg
- generous pinch salt
- generous grind black pepper
- 1 quiche pastry dough or 1 pie crust
- Line a glass pie plate or glass cake pan with crust, crimping top to edges of pan.
- Preheat oven to 350 ° Fahrenheit.
- Halve, core, and peel apple, then mince and scatter in bottom of pie plate.
- Top with minced bacon and chopped Gouda cheese.
- Whisk eggs in mixing bowl with half and half, then stir in nutmeg, salt and pepper. I recommend using a whole nutmeg with microplane grater, grating enough to dust the custard mixture lightly.
- Pour custard mixture into pie plate and shake the plate a little to even it out and tap any ingredients that poke up under the wet custard mix.
- When oven is properly hot, place pie plate on a supporting pan and into oven on a middle shelf.
- Bake for 35 minutes, then check doneness with a butter knife to see if custard is firm. If it needs more time, go in 5 minute intervals, covering the crust if it browns excessively.
- Allow to sit undisturbed out of the oven for 20 minutes before slicing.
- Serve warm.