Apple Cheddar Quiche

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Breakfast Recipes

Start your day with a sweet twist on a savory favorite.

Quiche is a perfect option for easy breakfast or brunch entertaining. This apple quiche recipe pairs crunchy apples with one of their best companions—cheddar cheese. This not-so-boring apple quiche will be a crowd pleaser when your guests taste this sweet twist on a savory favorite.

apple-quiche

Rated:

[Total: 1    Average: 3/5]

Yield: 6 servings

Source: Rachael Powell of Elizabethtown, PA

Ingredients:
  • 2 large Pennsylvania apples, peeled, cored and cut into bite-size pieces
  • 1 cup Pennsylvania apple cider
  • 4 strips bacon, cut into 1-inch chunks
  • ½ teaspoon rosemary, roughly chopped or ⅛ teaspoon dried rosemary
  • 1 cup grated, sharp cheddar cheese
  • 4 eggs, lightly beaten
  • 1 cup half and half
Pie Crust Ingredients
  • 1 cup + 2 tablespoons flour, sifted
  • ½ teaspoon salt
  • ⅓ cup butter
  • 3-4 tablespoons milk
Directions:
  1. 1. Preheat oven to 375°F.
  2. 2. Prepare the pie crust as directed below.
  3. 3. Simmer the bite-size apple pieces in the cider until they are soft, about 3-5 minutes; remove the apples from the cider and set aside.
  4. 4. Over medium high heat, simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon until crisp and set aside.
  5. 5. Toss the apple pieces in the reduced cider and spread them out over the bottom of the pie crust.
  6. 6. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.
  7. 7. Mix the eggs and half and half, pour into the crust.
  8. 8. Bake until golden brown and set in the center, about 35 minutes.
Pie Crust Directions
  1. 1. Combine the flour, salt, and butter in a food processor. Pulse the flour mixture until there are pea-sized (or smaller) pieces of butter.
  2. 2. Gradually add milk, one tablespoon at a time, while pulsing the mixture, until the dough forms a ball.
  3. 3. Place dough on a floured surface, put flour over entire rolling pin surface and roll it out gently until it is about ¼-inch thick and large enough to fit a 9-inch deep pie pan.
  4. 4. Carefully roll the dough around the rolling pin, then unroll over the pie pan.
  5. 5. Cut off excess (about 2” from edge of pie pan), fold 1” under and flute the edges with your fingers.

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