Apple Quiche

Apple quiche in a blue pie dish
Photo Credit
Jennifer Keating
The Editors
6 servings
Special Considerations
Beth Lentz Harwinton Library Friends, Harwinton, Connecticut
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What a wonderful change of pace for brunch or lunch! This Apple Quiche will delight your tastebuds, while making use of the fall harvest.

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.

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
  1. Preheat the oven to 350° F.
  2. Place the apples in the pie shell. Sprinkle the cheese over the apples. 
  3. Mix the eggs, milk, salt, nutmeg, and cinnamon together in a small bowl. Pour over the apples. 
  4. Bake for 60 to 70 minutes. 
  5. Let stand for 10 minutes before serving warm, or serve chilled.
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