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1906 Pine Crest Granny Smith Apple & Vidalia Onion Quiche

The North Carolina Granny Smith Apple and Sweet Vidalia Onion Quiche has been a favorite of the 1906 Pine Crest Inn's guests for several years. Our Granny Smith apples come from nearby orchards in Flat Rock and Hendersonville, North Carolina. The onions come from Vidalia, Georgia. This recipe took the Bronze Medal in the Select Registry "Inn-Credible Breakfast Cook-Off" National Culinary Competition in Williamsburg, VA in 2008. We hope you enjoy it as much as we and our guests do!
Recipe chef is 1906 Pine Crest Inn in Tryon, NC
Recipe courtesy of 1906 Pine Crest Inn & Restaurant
Prep Time : 30-40 minutes
Cook Time : 23 minutes
Yield : 4 servings
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Ingredients
Ingredients
  • 2 cups flour
  • ½ lb butter
  • ¼ tsp salt
  • 1/4 tsp dry mustard
  • ~3 tbsp cold water
  • 3 tbsp unsalted butter
  • 1 large Vidalia onion, julienne
  • 2 North Carolina Granny Smith Apples
  • 2 large farm fresh eggs
  • ½ cup heavy cream
  • 2 tsp finely chopped fresh rosemary
  • 1 ½ tsp finely chopped fresh basil
  • ¼ tsp marjoram (dried)
  • ¼ tsp oregano (dried)
  • 1 tsp high quality Dijon mustard
  • ½ cup shredded extra sharp cheddar cheese
  • + 3 oz sliced extra sharp cheddar reserved for topping
  • ¼ tsp sea salt
  • ½ tsp freshly ground pepper
  • Sprigs of fresh rosemary and basil for garnish

Preparation
Preparation
Preheat oven to 350.

Stir together flour, salt and dry mustard. Cut softened butter into the flour mixture, and add just enough water to form proper pastry consistency. Roll out dough and line 4 small tartlet pans. Allow these to stand while you prepare the apples and onions.

After you have finished slicing apples and onions, place the crusts in the oven for about 8 minutes, or until lightly golden in color.

Melt remaining butter in sauté pan over medium heat. Add onion and cook stirring with a wooden spoon until the onion begins to caramelize to a toffee brown. At this stage add the apples. They will begin to sweat. Allow to cook for a few minutes until the apple juice reduces and is absorbed by the onions. Remove from heat, add ½ of herb mixture, and let stand.

While creating your egg mixture, whisk eggs until blended. Add heavy cream, remaining herb blend, Dijon mustard, salt & pepper. When this is thoroughly blended add ½ cup cheddar shred.

Place apple and onion mix into prepared pie crusts to fill each dish 2/3 deep and top with egg mixture. Cover the top of the quiche with sliced cheddar cheese and bake at 350 for approximately 15 minutes or until filling is set.

Allow to stand for 5 minutes prior to serving.