Showstopping Apple and Cheddar Quiche
This Apple and Cheddar Quiche is the perfect fusion of savory and sweet atop a flaky, buttery crust. A true showstopper that will feed the whole family!
Equipment
- Blender * or *
Ingredients
Apple and Cheddar Quiche Crust
- 1 ½ cup all-purpose flour
- ½ cup unsalted butter, frozen ½ cup usually = 1 stick
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- ¼ cup cold water
Apple and Cheddar Quiche Filling
- 4 large eggs
- ½ cup milk dairy or unsweetened non-dairy
- 1 small red onion, diced
- 8 ounces white cheddar cheese, shredded
- 2 sprigs fresh rosemary, diced
- ¼ teaspoon ground nutmeg
Baked Apple Topping
- 2 large apples, sliced (a variety that's both sweet and tart)* * see note below
- 2 tablespoons unsalted butter, melted
- 2 teaspoons brown sugar
- 1 teaspoon cinnamon
Instructions
Apple and Cheddar Quiche Crust
- Preheat your oven to 400°F.
- Add the flour, butter (make sure it's cold!), brown sugar and salt to a blender (or food processor) and process on high.1 ½ cup all-purpose flour, ½ cup unsalted butter, frozen, 1 tablespoon brown sugar, ¼ teaspoon salt
- While the blender is on, add ice-cold water to the blender, and watch as your dough comes together. As soon as your dough is formed, turn the blender off.¼ cup cold water
- Remove the blade and pour the dough into a 9.5-inch quiche, tart, or pie dish.
- Use clean hands to press the dough into the dish, moving outward and up the side of the dish, keeping the thickness as even as possible around the dish.
- Bake without the filling for 10-15 minutes until the crust is firm.
Apple and Cheddar Quiche Filling
- Bring oven temperature down to 325°F.
- In a large bowl, whisk together eggs and milk until smooth.4 large eggs, ½ cup milk
- Add onion, cheese, rosemary, and nutmeg and stir to combine.1 small red onion, diced, 8 ounces white cheddar cheese, shredded, 2 sprigs fresh rosemary, diced, ¼ teaspoon ground nutmeg
- Pour filling mixture into crust, distributing as evenly as possible.
Baked Apple Topping
- Slice the apple into three parts around the core. Lay the three pieces of apple flat, skin-side up, and cut into 1/2 inch thick slices.2 large apples, sliced (a variety that's both sweet and tart)*
- Arrange the apple slices on top of the quiche filling, starting on the outside and then moving inward.
- In a small bowl, mix together melted butter, brown sugar, and cinnamon. Use a pastry brush to coat each apple slice with cinnamon-sugar-butter mixture.2 tablespoons unsalted butter, melted, 2 teaspoons brown sugar, 1 teaspoon cinnamon
- Bake for 60-70 minutes until the quiche is firm and the apples are tender.
Notes
- My favorite apple varieties for this quiche are Ruby Frost, Honey crispy, and Macintosh. Avoid too sweet or too tart.