Apple Quiche

By Yankee Magazine

May 23 2002

apple quiche

Apples that hold their shape work best in this recipe for apple quiche.

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.


6 servings


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


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.