Apple Rosemary Quiche with Ginger Cream

For the crust:
1 1/2 C. Flour
pinch of salt
6 TBSP butter, chopped into cubes
1 TBSP rosemary
water, as needed
Mix flour, salt, and rosemary. Cut butter into flour, mixing and and adding water as needed. Don't get too wet! when all consistent,  place in fridge for at least 15 min.

3 eggs
2-3 slices applewood smoked bacon, chopped
1 1/4 C. heavy cream
1 apple, cored and diced
1 TBSP rosemary
2 TBSP Parmesan cheese
Heat oven to 350. Roll crust out and fit in pie pan. cover with parchment paper or foil, then top with dry beans or pie weights. Bake 20 minutes.
Meanwhile, mix the eggs, cream, cheese, and rosemary.
In small pan, cook bacon. when almost done, add apples. Mix well.
Remove crust from oven. Layer apple bacon mix over crust. Top with egg. Place back in oven and cook 30 min., until set.

About 10 minutes before serving, make ginger cream:
1/4 tsp vanilla
1/4 tsp maple syrup (the real stuff)
1 tsp ginger
1/4 cup heavy cream
1 TBSP plain or vanilla greek yogurt
mix until stiff peaks.