Apple Turnovers

2 - 9" Pie crusts rolled out and cut into quarters (8 wedges)
2 cups diced peeled apples
1/3 cup of sugar
1 Tablespoon flour
1-1/2 teaspoons cinnamon

Heat oven to 400°F.
Mix apples, sugar, flour and cinnamon. Top half of each wedge with 1/3 cup apple mixture. Fold untopped half of wedge over filling. With fork, press wedges to seal. Place on ungreased cookie sheet. Cut several small slits in each to allow for steam to escape.
Bake 15 to 20 minutes or until golden brown.  Serve warm or cool.

Crustless Quiche

The beauty of this recipe is that you can toss almost anything you like into the egg mixture.  Thanks to my Aunt Marie for the recipe!

2    Tbsp. snipped fresh basil, oregano, rosemary, and/or thyme

4     eggs, slightly beaten

1 ½ cups half-and-half, light cream, or milk

¼    tsp. salt

1/8  tsp. black pepper

¾     cup chopped cooked ham, cooked bacon, roasted or grilled chicken, and/or steamed  vegetables

1 ½  cups shredded Swiss, Monterey Jack and/or Havarti cheese

2      Tbsp. all purpose flour

1. Preheat oven to 325°. Lightly coat a 9-inch pie plate with cooking spray. Sprinkle 2 tablespoons herb or herb combination on the bottom of the prepared pie plate; set aside.

2. In a medium bowl stir together eggs, half-and-half, salt, and pepper.  Stir in meat and/or vegetables.  In a small bowl, toss together the cheeses and flour.  Add to egg mixture; mix well.

3. Pour egg mixture into prepared pie plate.  Sprinkle top with a small amount of cayenne pepper and/or paprika, if desired.  Bake in a 325°oven for 40 – 45 minutes or until a knife inserted near center comes out clean.  Let stand for 10 minutes before serving.