Apple Cheddar Quiche
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.
Yield: 6 servings
Source: Rachael Powell of Elizabethtown, PA
- 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
- 1. Preheat oven to 375°F.
- 2. Prepare the pie crust as directed below.
- 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. Over medium high heat, simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon until crisp and set aside.
- 5. Toss the apple pieces in the reduced cider and spread them out over the bottom of the pie crust.
- 6. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.
- 7. Mix the eggs and half and half, pour into the crust.
- 8. Bake until golden brown and set in the center, about 35 minutes.
Pie Crust Directions
- 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. Gradually add milk, one tablespoon at a time, while pulsing the mixture, until the dough forms a ball.
- 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. Carefully roll the dough around the rolling pin, then unroll over the pie pan.
- 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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