Apple Cheddar Quiche

Like last fall, I find myself with almost a bushel of apples in my fridge at the beginning of October. I had never tried apples in a savory dish before, and--as is normally the case when I have more eggs than usual--I decided to make a quiche. I used the whole wheat crust recipe that I posted previously, and loaded it with Vermont apples and Vermont cheddar.

-2 apples, peeled, cored, and thinly sliced
-2 sage leaves, finely minced
-2 sprigs thyme
-1 T. butter
-4-6 oz. grated sharp cheddar
-3 eggs
-1 c. milk (or cream, or buttermilk)

1. Heat the butter in a large skillet, and cook the apples with the sage and thyme until softened.
2. Layer the grated cheese on the bottom of the pie crust. Top with cooked apples.
3. Whisk together eggs and milk. Pour this mixture over the apples. Garnish with additional thyme leaves.
4. Bake for 35-40 minutes at 375* F. Let cool for 15 minutes before cutting.

The apple and cheddar combination was very good, and this was a fun way to mix up the usual quiche routine in the fall.