Instructions: In medium bowl, beat eggs with sugar until thick and lemon-colored.

Stir in cream, cinnamon and raisins. Core apples, grate coarsely, then toss with lemon juice; stir into egg mixture.

Pour into 2 quiche shells. Bake in 375 F oven for 25 minutes.

Remove from oven and arrange almonds on top; return to oven and bake 15 to 20 minutes longer or until set.

Makes two 8 inch quiches.

Note: May be frozen after baking; let thaw for 1 hour or overnight in refrigerator, then reheat in 300 F oven for 10 to 15 minutes.

Serve warm.

Quiche shells: Any standard pastry recipe recipe may be used instead.

Place flour and salt in container of food processor fitted with metal blade. cut butter into pieces and add to flour. Process with about 5 on/off motions until butter is about the size of peas. With processor running, add ice water and process for about 5 seconds, just until mixed. (Alternatively, place flour and salt in large bowl; using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Add water, a little at a time, mixing with fork until dough gathers into ball.) Wrap dough in waxed paper and refrigerate for 2 hours.

Roll dough out on floured board and line two 8 or 9 inch quiche pans or pie plates. Prick pastry all over with fork. Bake in 400 F oven for 20 minutes.

Note: This makes a crisp pastry; the quiches can easily be removed from the quiche pans, then wrapped and frozen.

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