Best 17 Apple Raisin Quiche Recipes

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

APPLE CAKE WITH RAISINS

Steps:

• In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
• Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
• Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
• In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.

APPLE RAISIN CAKES

Steps:

• In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
• Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.

APPLE RAISIN CREPES

Steps:

• For batter, in a small bowl, whisk the egg, milk water and oil. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., In a large saucepan, combine the apples, sugar, raisins and cinnamon. Cook and stir over medium heat for 8-10 minutes or until apples are tender; set aside. , Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons of batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., With a slotted spoon, fill each crepe with 1/4 cup of apples; roll up. On a lightly greased griddle or in a large skillet, cook crepes over medium heat for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve immediately with remaining sauce from apples.

APPLESAUCE RAISIN COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLESAUCE RAISIN COOKIES I

Steps:

• Cream shortening and sugar together. Add eggs and mix thoroughly.
• Stir in applesauce and coffee.
• In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
• Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
• Bake 9 to 12 minutes. Cool on wire racks.

APPLE RAISIN PIE

Steps:

• Mix first 3 ingredients.
• Toss with apples and lemon juice.
• Add raisins.
• Toss again.
• Place in pastry lined pie plate.
• Dot with margarine.
• Cover with top crust.
• Seal and flute edge.
• Cut slits in top.
• Bake at 425 for 50 munutes until browned.

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

APPLE RAISIN QUICHE

Steps:

• Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer.
• Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers.
• Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.

APPLE RAISIN CRUNCH

Steps:

• In a large bowl, combine the sugar, cinnamon and nutmeg. Add apples, raisins and lemon zest; toss to coat. Transfer to a greased 8-in. square baking dish. , In a small bowl, combine baking mix and brown sugar. Sprinkle over apples; drizzle with butter. Bake at 350° for 55-60 minutes or until golden brown. Serve with cheese slices.

TART APPLE QUICHE WITH RAISINS

Steps:

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

APPLE-SAUSAGE CHEDDAR QUICHE

Steps:

• Fit piecrust into a 9 ½-inch deep-dish pieplate.
• Fold ends under, and crimp.
• Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Cool.
• Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
• Beat eggs and milk at medium speed with an electric mixer until blended.
• Pour over sausage mixture; sprinkle lightly with paprika.
• Bake at 325 for 50 minutes before serving.

EASY APPLE RAISIN CAKE

Steps:

• In a 9" x 13" ungreased rectangular cake pan, stir together the flour, brown sugar, cinnamon, baking soda and salt.
• Add the applesauce, milk, melted butter and lemon juice all at once.
• Beat with a fork until well combined.
• Stir in the raisins.
• Spread the batter evenly in the pan.
• Bake in a preheated 350 degree F oven 45 to 50 minutes or until a wooden pick inserted in the centre comes out clean.
• Cool.
• Dust with icing sugar, if desired, and cut into squares.

APPLE RAISIN QUICHE RECIPE

Steps:

• Line 9 inch pie plate with pastry and crimp edge. To prevent shrinkage, set 8 inch round cake pan into pie shell (or snugly line v/ith foil). Bake at 400 F for 6 minutes. Remove cake pan or foil and bake an additional three minutes. Remove from oven. Layer half the apples, raisins, sugar and cinnamon in pie shell, repeat layers. Cover completely with che.ese. Beat eggs with cream. Make a small hole in center of cheese and pour egg mixture into hole. Cover hole with cheese. Bake at 400 F for 30 minutes. Reduce heat to 350 and continue baking for 20 to 30 minutes or until the top is browned and apples are tender. Cool 10 to 15 minutes before cutting into wedges. Makes six servings

APPLE RAISIN QUICHE

Steps:

• Preheat oven to 400°. line 9-inch pie plate with pastry. Crimp edge and prick bottom and sides with fork at 1/2-inch intervals. To prevent shrinkage, bake only 6 minutes with pie shell covered snugly with aluminum foil. Remove foil and bake about 10 minutes until shell is lightly browned. Layer 1/2 the apples, raisins, sugar, and cinnamon in pie shell; repeat layers. Cover completely with cheese. Beat eggs with cream. Make a small hole in cheese; pour egg mixture into cheese. Cover hole with cheese. Bake about an hour, until top is browned and apples are tender when tested with pick. Cool 10-15 minutes before cutting into wedges. Serve with sausage or Canadian bacon.