From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: White Hall Vineyards 2006 Petit Manseng

Virginia Harvest Quiche

Ingredients:

1 14-inch pastry shell
4 cups half-and-half
4 eggs, beaten
1/4 tsp kosher salt
1/4 tsp pepper
1/8 tsp nutmeg
2 tbsp butter
1 1/4 lbs Virginia ham, chopped
1 lb Granny Smith apples, peeled, thinly sliced, cut into matchstick size
1/4 tsp cinnamon
8 oz sharp Cheddar cheese, shredded
1/2 cup toasted peanuts, chopped

Directions:

1. Preheat oven: 350º
2. If necessary, place pastry shell on floured surface and roll out into a 14-inch circle.
3. Spray bottom of 9-inch springform pan with nonstick cooking spray. Transfer and mold dough into springform pan; place pan in the refrigerator for 30 minutes.
4. Whisk half-and-half; eggs, kosher salt, pepper and nutmeg in a bowl; set aside.
5. Melt butter in a skillet over medium-low heat; mix in ham and apples. Cook for three to four minutes.
6. Sprinkle cinnamon over ham and apples; mix thoroughly.
7. Remove ham and apples from skillet with a slotted spoon; place in pastry shell.
8. Cover filling with Cheddar cheese. Pour milk mixture over top. Sprinkle toasted peanuts over all.
9. Cover top of quiche with aluminum foil. Place in preheated oven for 1 hour, 30 minutes
10. Remove aluminum foil and continue baking for an additional 30 minutes or until quiche is set.
Serves 12