Apple and Cheddar Quiche

Ingredients

• 1 cup apple cider 
• 2 large apples cored cut into bite sized chunks)
• 4 strips bacon cut into 1 inch pieces)
• 1 cup strong cheddar grated ()
• 4  eggs lightly beaten ()
• 1 cup half and half 
• 0.3 cup olive oil 
• 6 sheets phyllo thawed ( as directed on package)
• 0.5 teaspoon rosemary chopped ()

Equipment

• frying pan
• oven
• springform pan
• pie form

Directions

1. Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside.
2. Simmer the remaining cider to reduce to about 2 tablespoons.
3. Meanwhile, cook the bacon in a pan and set aside.
4. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
5. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan.
6. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.
7. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides.
8. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.