Best Apple Quiche Recipes

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
• Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
• When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
• Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
• Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
• In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

APPLE SAUSAGE QUICHE

Steps:

• Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
• Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
• Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
• Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.

APPLE-SAUSAGE CHEDDAR QUICHE

Steps:

• Fit piecrust into a 9 ½-inch deep-dish pieplate.
• Fold ends under, and crimp.
• Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Cool.
• Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
• Beat eggs and milk at medium speed with an electric mixer until blended.
• Pour over sausage mixture; sprinkle lightly with paprika.
• Bake at 325 for 50 minutes before serving.

APPLE CINNAMON QUICHE

Steps:

• Peel, core, and grate the medium-sized tart apple in a small bowl.
• Slice the butter into pats.
• In a small dish, combine the sugar and cinnamon and set aside.
• In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
• Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
• Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
• In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
• Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
• Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.

APPLE ONION QUICHE

Steps:

• Bake pie crust according to instructions on package or follow your recipe. Let cool. Pre-heat oven to 400 degrees. Saute the onions on the stovetop in olive oil until slightly soft and translucent. Set aside and cool slightly. (Microwaving is an option here.) Add onions, apples, and cheese to cooled crust. Loosely mix or leave in pretty layers. Whisk eggs, milk, nutmeg, salt, pepper together in a large bowl until well mixed. Carefully pour mixture into pie crust over onions, apples, and cheese until crust is full. Pour slowly and do not over-fill crust. Place quiche on cookie sheet and into pre-heated oven. Bake at 400 degrees for 30 minutes. Sprinkle coarse, raw sugar on top of quiche and bake for an additional 10 minutes or until knife point comes out clean. Let quiche rest for 10 minutes. Cut into wedges and serve with a garnish of mint leaves or grapes.

SAUSAGE, APPLE AND ONION QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Unroll prepared pie crust, (or make your own from scratch). Place into 9" glass pie plate that has been lightly sprayed with cooking oil.(Optional, but I highly recommend this: spray the crust very LIGHTLY with cooking spray and pierce carefully with a fork in two or three places. Bake @ 350 just until you see the texture of the surface dry just a bit, but do not let it brown...usually about 5 minues.. This results in a much flakier bottom crust!) Remove crust from oven and allow to cool completely before adding fillings.
• 3. Slice onion into thin crescent strips to mimic apple slices.
• 4. Core, peel, and slice apples into approximately 1/3" pieces. Toss with lemon juice to prevent discoloring.
• 5. Dice or crumble sausage and cook slowly on low heat in non stick skillet so that you do not need additional butter or oil. The sausage will produce its own yummy drippings if done slowly. The sausage is precooked and will be cooked again later in the quiche, so don't cook until it is dried out. Remove sausage to absorbent paper and set aside.
• 6. Add 2-3 Tbl. butter to skillet with sausage drippings and melt slowly to prevent browning. Increase heat to medium high and add sliced onions and cook for about 1 minute.
• 7. Add apples to onions, cooking for about 2-3 minutes until apples change color and softening begins. This mixture should gently simmer. Refrain from cooking past the initial stage to prevent a mushy quiche.
• 8. Add sausage, spices and extract to apples and onions. Turn off heat under your pan. Gently combine all ingredients and empty this onto a plate to start cooling.
• 9. Whisk together cream, milk and eggs together until there is no distinguishing between egg yolks and whites.
• 10. Spoon filling mixture into pie crust. Cover with cheeses. Gently pour egg mixture over all ingredients. If you precooked the crust, I recommend cutting thin strips of foil and covering edges of crust to prevent over browning.
• 11. Cook at 350 for about 40-50 minutes, or until toothpick inserted into middle of pie comes out fairly dry. If you find that the pie is browning too much before it finishes cooking, make a tent of a piece of foil creased in the middle and lay gently on top of pie. You may want to spray the side of the foil that contacts the pie with a little pan spray, but try to tent it enough so that little contact occurs.
• 12. Combine yogurt, mayo and Miracle Whip and refrigerate. A dash of cinnamon is good in this topping of you prefer. The topping is optional. I serve it on the side in a tiny dipping bowl.

APPLE AND WALNUT QUICHE

Steps:

• Beat eggs and cream together; add nutmeg, salt, and white pepper to taste.
• Spread apples, walnuts, and Swiss cheese evenly in the pie shell and pour liquid over all. Sprinkle cinnamon on top of quiche.
• Bake at 375 degrees F for approximately 45 minutes.

HAM AND APPLE QUICHE RECIPE - (4.3/5)

Steps:

• Place first layer with half the cheese, second layer ham, and third layer apples (add sugar and cinnamon to the top of apples). Top off with cheese that's left. Mix eggs and half and half (use blender to mix). Add dried mustard powder, Worcestershire sauce, and garlic salt to blended eggs. Pour in pie crust and cook for 45 to 55 minutes. Let stand 5 minutes before slicing.

APPLE QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Place the apples in the pie shell.
• Sprinkle apples with cheese.
• In a small bowl, mix together the rest of the ingredient.
• Pour mixture over the apples.
• Bake for 60 to 65 minutes.
• Let stand for 10 minutes before serving warm, or serve chilled.
• Top with sweetened whipped cream flavored with vanilla and cinnamon.

SAUSAGE AND APPLE QUICHE

Steps:

• 1. Preheat oven to 425F.
• 2. Place piece of foil inside pastry shell; partially fill with uncooked beans or rice. Bake 10 minutes. Remove foil and beans; continue baking pastry 5 minutes or until lightly browned. Let cool.
• 3. Reduce oven temperature to 375F.
• 4. Crumble sausage into large skillet; add onion. Cook over medium heat until meat is browned and onion is tender. Spoon off and discard pan drippings.
• 5. Add apple, sugar, lemon juice and crushed red pepper to skillet. Cook on medium-high, stirring constantly, 4 minutes or until apple is just tender and all liquid is evaporated. Let cool.
• 6. Spoon sausage mixture into pastry shell; top with cheese. Whisk eggs, half-and-half, salt and dash of black pepper in medium bowl. Pour over cheese.
• 7. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

APPLE-CINNAMON QUICHE

Steps:

• Preheat oven to 375F. Saute the apple for 5 minutes in the butter. Combine with the cheese and place in pie shell. Combine the sugar and cinnamon and sprinkle over the apple and cheese. In a bowl, lightly whisk together the eggs and cream and pour over apple mixture. Bake for 35 minutes or until set.

APPLE RAISIN QUICHE

Steps:

• Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer.
• Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers.
• Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.

APPLE AND CHEDDAR QUICHE RECIPE - (4.5/5)

Steps:

• Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• 1. Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop. 2. Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese. 3. In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30-40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

APPLE RAISIN QUICHE RECIPE

Steps:

• Line 9 inch pie plate with pastry and crimp edge. To prevent shrinkage, set 8 inch round cake pan into pie shell (or snugly line v/ith foil). Bake at 400 F for 6 minutes. Remove cake pan or foil and bake an additional three minutes. Remove from oven. Layer half the apples, raisins, sugar and cinnamon in pie shell, repeat layers. Cover completely with che.ese. Beat eggs with cream. Make a small hole in center of cheese and pour egg mixture into hole. Cover hole with cheese. Bake at 400 F for 30 minutes. Reduce heat to 350 and continue baking for 20 to 30 minutes or until the top is browned and apples are tender. Cool 10 to 15 minutes before cutting into wedges. Makes six servings

APPLE RAISIN QUICHE

Steps:

• Preheat oven to 400°. line 9-inch pie plate with pastry. Crimp edge and prick bottom and sides with fork at 1/2-inch intervals. To prevent shrinkage, bake only 6 minutes with pie shell covered snugly with aluminum foil. Remove foil and bake about 10 minutes until shell is lightly browned. Layer 1/2 the apples, raisins, sugar, and cinnamon in pie shell; repeat layers. Cover completely with cheese. Beat eggs with cream. Make a small hole in cheese; pour egg mixture into cheese. Cover hole with cheese. Bake about an hour, until top is browned and apples are tender when tested with pick. Cool 10-15 minutes before cutting into wedges. Serve with sausage or Canadian bacon.

BROCCOLI AND APPLE QUICHE

Steps:

• Prepare the short pastry. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
• Steam the broccoli florets for 7 minutes, until cooked but still firm. Set aside in a colander. In a medium mixing bowl, whisk together the milk, cream, and eggs. Season with salt, pepper, and nutmeg.
• Remove the dough from the fridge and let stand at room temperature for 10 minutes. Preheat the oven to 350 degrees F. Grease a 10-inch ceramic quiche pan with olive oil. Working on a lightly floured surface, roll out the dough in a 12-inch circle. Transfer the dough into the pan, prick the bottom all over with a fork, and press on the sides with your fingers so the dough will adhere. Bake for 7 minutes, until lightly golden.
• Peel, quarter, core, and dice the apple. Remove the pan from the oven (leave the heat on). Arrange the broccoli, apple, and cheese in the tart shell. Pour in the milk mixture and bake for 35 minutes. Turn the oven off and leave the quiche in the closed oven for 10 more minutes, until the filling is set.
• Transfer the pan to a rack to cool for 5 minutes. Serve warm, with a mache salad. You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350 degrees F oven to revive the crispness of the crust.

TART APPLE QUICHE WITH RAISINS

Steps:

• Preheat oven to 400 degrees.
• Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans. Prick pastry, bottom and sides, and line with foil or wax paper. Fill with beans or rice to weight the crust and bake 12 minutes. (If using individual quiche pans, place them on a cookie sheet to make them easier to handle.) Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color. Set aside to cool. This step may be done ahead of time.
• Peel and core apple. Peel onion. Process apple and onion together in food processor until they are minced. Cover bottom of each shell with a thin coating of apple and onion mixture.
• Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves. Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
• Process the cheese in a food processor until it is the consistency of fine crumbs. Fill each quiche with cheese and pat it into place.
• Preheat oven to 375 degrees.
• Mix sherry, eggs and half-and-half in a bowl. Beat well to combine. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing. (If there is liquid left over, save for an omelet.) Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown. Larger quiches will take longer than smaller ones. Serve immediately.

APPLE BACON GOUDA QUICHE

Steps:

• Line a glass pie plate or glass cake pan with crust, crimping top to edges of pan.
• Preheat oven to 350 ° Fahrenheit.
• Halve, core, and peel apple, then mince and scatter in bottom of pie plate.
• Top with minced bacon and chopped Gouda cheese.
• Whisk eggs in mixing bowl with half and half, then stir in nutmeg, salt and pepper. I recommend using a whole nutmeg with microplane grater, grating enough to dust the custard mixture lightly.
• Pour custard mixture into pie plate and shake the plate a little to even it out and tap any ingredients that poke up under the wet custard mix.
• When oven is properly hot, place pie plate on a supporting pan and into oven on a middle shelf.
• Bake for 35 minutes, then check doneness with a butter knife to see if custard is firm. If it needs more time, go in 5 minute intervals, covering the crust if it browns excessively.
• Allow to sit undisturbed out of the oven for 20 minutes before slicing.
• Serve warm.