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Source: Stop and Smell the Rosemary

Apple Raisin Quiche
A delicious dish!
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 16 minutes
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1 9 inch pie crust, unbaked
1/2 cup raisins
2 teaspoons ground cinnamon
1/4 cup brown sugar, firmly packed
3 Granny Smith apples, medium, peeled, cored and thinly sliced
3 large eggs
1 cup heavy whipping cream
12 ounces shredded Monterey Jack cheese

Preheat oven to 400 degrees. Place pie crust into pie pan. Scallop edges and prick bottom and sides with fork. Line snugly with foil. Bake 6 minutes. Remove foil and continue baking an additional 10 minutes. Remove from oven. Set aside. Combine raisins, cinamon, and brown sugar in a small bowl. Place half of apple slices in pie crust. Cover apple slices with half raisin mixture. Repeat layers. Beat eggs with cream in a small bowl. Pour egg mixture over layers. Top with cheese. Bake 1 hour, or until top is browned and apples are tender. Cool 10 minutes before slicing.

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