Author Notes
**Variations: this is a gluten free recipe. I suspect Since it's still fall in most parts of the lower-48 and most folks have access to their autumn bounty of apples, I would suggest using any tart, firm apple for this recipe. Also, I tried this recipe with thicker apples, and it didn't work as well, so you want to make sure they're sliced thinly. —Mary Catherine Tee
Ingredients
-
1 tablespoon
butter
-
4
shallots
-
2
Granny Smith apples
-
1/2
lemon
-
1/2
bunch kale, chopped
-
8
eggs, room temp
-
1 cup
cream
-
1 teaspoon
red pepper flakes
-
1 cup
extra sharp cheddar, grated
-
1/2 pound
bacon, cooked and chopped
-
salt and pepper to taste
Directions
-
Preheat oven to 375 degrees.
-
Melt butter in an oven proof skillet over medium heat.
-
Meanwhile, peel papery skins off of each shallot and cut into thin slices, crosswise.
-
Add to melted butter and cook until cooked through and browned, about ten minutes.
-
While the shallots are cooking, peel apples, remove pit, and cut into quarters. Use the thin slicing attachment on your food processor and place apples in a food processor one quarter at a time. Once the apples are sliced, squeeze juice of lemon over apples and allow them to sit for 5-10 minutes to release some of their water.
-
Once shallots are cooked, add kale and cook down for about 3 minutes. Once the kale is cooked down to your liking, empty mixture into a bowl and remove skillet from heat to cool.
-
While the skillet cools, mix eggs, cream, and spices.
-
Layer apples in one to two thin layer(s) around the bottom of the skillet once cooled. Cover the apples with shredded cheese. This will help bind the apples while cooking.
-
Cover the cheese with kale and shallot mixture.
-
Arrange bacon over kale and shallots.
-
Pour egg mixture over everything.
-
Pop in the oven and bake for 30-35 minutes, or until the center is firm.
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.
See what other Food52ers are saying.