1 pre-made pie crust
3 large eggs
½ cup whole milk
¼ cup heavy cream
1 Tbsp chopped fresh oregano
3 ounces shredded cheddar cheese (we used Cabot Farmhouse Reserve Cheddar)
2 apples, thinly sliced
½ onion, sliced
3 Tbsp olive oil
Blake Hill’s Heirloom Apple with Maple Syrup
1
Preheat oven to 350°F and set up to pre-bake the pie crust by lining it with parchment paper and adding rice, beans or pie weights (to prevent bottom of the pie from rising or the sides collapsing). Bake crust for 10-15 minutes and then let cool
2
Heat olive oil in a skillet over high heat and add sliced onion. Cook until golden brown and soft, stirring occasionally. Remove from heat and reserve
3
Add sliced apples and caramelized onions to pre-baked pie crust. In a bowl, whisk eggs, milk and heavy cream together and pour this mixture over the pie crust’s ingredients
4
Add cheese on top and finish with generous dollops of Heirloom Apple with Maple Syrup Butter. Return to the oven for 30-40 minutes, until the crust is brown and edges of the quiche are set but the middle still jiggles
5
Serve while hot and Enjoy!
