Deep-Dish Apple and Cheddar Quiche

Greyfield Inn, on remote Cumberland Island, Georgia, may not have the elegance and social cachet of the more fashionable hotels on Hilton Head, Kiawah, Jekyll, and other resort islands to the north, but I’d love to return there if only to sample more of the innovative Southern dishes served on a buffet in the slightly shabby but genteel dining room. I remember lots of dishes, but what really impressed me was this apple and cheddar quiche with wine, nutmeg, and just a hint of curry.

Ingredients

The Pastry Shell

  • cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) butter, cut into bits
  • 1 large egg, beaten
  • 4 to 5 tablespoons ice water

The Filling

  • 2 tablespoons butter
  • 2 cooking apples (such as Granny Smith), peeled, cored, and chopped
  • 6 scallions (white parts only), chopped
  • ¼ teaspoon freshly grated nutmeg
  • teaspoon curry powder
  • 1 pound sharp cheddar cheese, grated
  • 1 cup half-and-half
  • 4 large eggs, beaten
  • ¼ cup dry white wine
  • Freshly ground black pepper to taste

Method

To make the pastry shell, combine the flour, sugar, and salt in a large mixing bowl, add the butter, and rub with your fingertips till the mixture is mealy. Add the egg, stir well, then gradually add enough ice water to form a ball of dough. Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 425°F. Grease a 9-inch deep-dish pie plate.

Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a ⅛-inch thickness. Fit the dough into the pie plate and crimp the edges. Prick the bottom and sides with a fork, place on a heavy baking sheet, bake about 12 minutes or till golden, and let the shell cool. Reduce the oven to 375°F.

To make the filling, heat the butter over moderate heat in a large stainless-steel or enameled skillet, add the apples, scallions, nutmeg, and curry powder, and cook, stirring, till the apples are softened, 3 to 5 minutes. Spread the mixture evenly over the pastry shell and sprinkle the cheese evenly over the top. In a bowl, combine the half-and-half, eggs, and wine and pepper, whisk till well blended, and pour the mixture over the cheese. Bake about 40 minutes, or till the quiche is puffed and golden. Let stand about 10 minutes before serving in wedges.