Return to Content

Apple Quiche

Apple Quiche
9 votes, 3.89 avg. rating (77% score)
by

Yield: 6 servings

Fabulous! What a wonderful change of pace this apple quiche is for brunch or lunch! Use an apple that will hold its shape when baked -- Granny Smith, Golden Delicious, Rome, or Northern Spy will all work. Avoid McIntosh and Red Delicious.

Ingredients:

  • 5 to 6 large apples, peeled and sliced
  • 1 unbaked 9-inch pie shell
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • dash of nutmeg
  • dash of cinnamon

Instructions:

Preheat the oven to 350 degrees F.

Place the apples in the pie shell. Sprinkle the cheese over the apples. In a small bowl, mix together the eggs, milk, salt, nutmeg, and cinnamon. Pour over the apples. Bake for 60 to 70 minutes. Let stand for 10 minutes before serving warm, or serve chilled.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

5 Responses to Apple Quiche

  1. Rick Richardson June 1, 2004 at 9:17 am #

    Recipe calls for too many apples…Delicious though.

  2. Janet Hudgins August 1, 2005 at 12:18 pm #

    I made this and served it at our restaurant. The customers who got to eat it prior to it selling out loved it. They commented that it tasted more like a custard than a standard quiche.

  3. Joyful Mom November 2, 2013 at 6:31 pm #

    This was really delicious! It is a great way to help use up homegrown apples.

    I sliced 6 medium granny smith apples, made a homemade pie crust recipe, and substituted 2/3 cup of nonfat dry milk powder + 1/3 cup water for the evaporated milk. Baked at 350 degrees for 62 minutes and let stand for 1/2 hr before slicing. I knew it was done because the cheese and apples had browned nicely on top so I wanted to remove it from the oven before the top became burnt. There was still liquid in the center when I first pulled it out of the oven but it solidified during cooling.

    My husband and children all loved it! **Next time I will add a little sausage to make it more savory and will make a pastry crust instead of pie crust for a lighter, flakier crust.

    • Joyful Mom November 10, 2013 at 10:13 pm #

      ^^Sorry that substitution for evaporated milk was incorrect…it should read 2/3 cup nonfat dry milk powder + 3/4 cup water

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350