Tart Apple Quiche With Raisins

• 1 large tart apple, like a Granny Smith
• 1 small onion
• 1/4 cup raisins
• 1/4 cup coarsely chopped unsalted cashews
• 1 teaspoon minced fresh sage leaves
• 1 teaspoon minced fresh thyme leaves
• Freshly grated nutmeg to taste
• Freshly ground black pepper to taste
• 3/4 pound Gruyere cheese
• 1 1/2 tablespoons cocktail sherry
• 2 large eggs
• 1 1/2 cups half-and-half
• Pastry for two 10-inch pies

1. Preheat oven to 400 degrees.
2. Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans.
3. Prick pastry, bottom and sides, and line with foil or wax paper.
4. Fill with beans or rice to weight the crust and bake 12 minutes.
5. (If using individual quiche pans, place them on a cookie sheet to make them easier to handle.)
6. Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color.
7. Set aside to cool.
8. This step may be done ahead of time.
9. Peel and core apple.
10. Peel onion.
11. Process apple and onion together in food processor until they are minced.
12. Cover bottom of each shell with a thin coating of apple and onion mixture.
13. Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves.
14. Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
15. Process the cheese in a food processor until it is the consistency of fine crumbs.
16. Fill each quiche with cheese and pat it into place.
17. Preheat oven to 375 degrees.
18. Mix sherry, eggs and half-and-half in a bowl.
19. Beat well to combine.
20. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing.
21. (If there is liquid left over, save for an omelet.)
22. Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown.
23. Larger quiches will take longer than smaller ones.
24. Serve immediately.

apple, onion, raisins, unsalted cashews, sage, thyme, nutmeg, freshly ground black pepper, gruyere cheese, cocktail sherry, eggs, pastry

Taken from cooking.nytimes.com/recipes/3232 (may not work)