Showstopping Apple and Cheddar Quiche

This Apple and Cheddar Quiche is the perfect fusion of sweet and savory! With a buttery, flaky crust, cheesy rich filling, and beautiful cinnamon apple topping, this quiche has it all!

This unique apple quiche is such an impressive way to present a brunch dish that feeds the whole family (along with this Savory French Toast Casserole with Chives!).

As a busy mom with an appreciation for bold flavor, I absolutely love an upleveled and inventive recipe I can make ahead and enjoy with my family throughout the week.

Apple and Cheddar Quiche Ingredient Highlights

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This apple cheese quiche uses my go-to 5-ingredient quiche crust. It’s simple, easy to work with, and downright delicious. Plus, you probably have most, if not all, of these 5 ingredients in your kitchen already!

Use frozen butter for the crust to keep the blender from breaking it down fully. Use cold water, too. Keeping your dough cold is critical to having a buttery, flaky crust.

As for the filling, while choosing your apples, grab a variety that has a nice balance of sweet and tart. I would advise against something too tart (like Granny Smith) or too sweet (like Fuji).

My favorite varieties for this quiche are Ruby Frost, Honey Crisp, and Macintosh.

Using a block of cheese and shredding it yourself may be worth the extra step!

Pre-shredded cheese has extra preservatives to keep the shreds from sticking together.

Apple and Cheddar Quiche Tips and Tricks

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How to Make Quiche with Cheese and Apple

A blender is my favorite way to make the crust, but you can also opt to use a food processor! Add the cold butter, flour, salt, and brown sugar to your blender. Process on high and add the ice water while the blender is on.

You’ll see your dough come together rather quickly. Stop the blender as soon as the ingredients are well-combined. Then, remove the blade, and pour the dough into a baking dish.

Use clean hands to push into the dough, flattening it into the dish and pushing it out and up the sides. Bake your crust without the filling to ensure that it stays buttery and flaky. This process is also known as “blind baking”.

This will allow the crust to bake for longer than the filling and ensure that the filling doesn’t permeate the crust dough and make it soggy.

Meanwhile, shred your cheese and dice the red onion and rosemary. Combine the eggs and milk with a whisk, beating until silky and smooth.

Mix the nutmeg, shredded cheese, diced red onion, and diced rosemary to your egg mixture and transfer to the partially baked crust.

Slice the apple around the core slice it thin (about ½-inch thick). Lay a layer of apples on top of the quiche filling, fanning around the outermost circumference of your dish.

Then, lay your next row of apple slices towards the center, so that all of the quiche filling is covered by apple slices as pictured below. Mix together the melted butter, cinnamon, and brown sugar and brush the mixture on top of the apples.

If you are using a quiche or tart dish with a removable bottom, place it on top of a baking sheet to ensure there is no leaking. Otherwise, place your dish directly on the top rack. Bake until the filling is firm and apples are soft.

How to Properly Store and Reheat Leftover Quiche

This quiche feeds 8, so you may have leftovers! The great news is it will last covered in the refrigerator for 3-4 days (which means, yes! You can definitely make this ahead of time and reheat it!).

You can reheat in the oven at 400°F for 10-15 minutes until heated through. If you want to reheat an individual serving, you can cover and microwave for 2-3 minutes, until heated through.