Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Apple and Cheddar Quiche

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Apple and Cheddar Quiche

I am back in the kitchen and I hope that everyone had a great Christmas filled with tasty food!
The week in between Christmas and New Years can be a bit hectic and I wanted to try to simplify things by making some meals ahead of time. I like to have quiches for breakfast and one of the reasons is that there is generally a lot of leftovers and they reheat well for quick and easy breakfasts during the week. This recipe will make enough for a few breakfasts for one or two people and it can be doubled for larger families. Another thing that I like about quiches is the near limitless possibilities for different flavour combinations. This apple and cheddar quiche was inspired by the flavours in the apple and cheddar tart that I recently made and enjoyed!
I started out by simmering chunks of apple in cider until they just turned tender and I did this because I knew that apple would not cook enough in the quiche to get tender and nobody wants to bite into a hard piece of apple when eating a quiche. Next I added a strong cheddar to finish off the primary flavours in the quiche. Since the rosemary went well in the tart I added some to the quiche as well and I figured that a bit of salty bacon would also be a hit. To keep things simple, I went with a pre-made frozen phyllo dough crust.
I have to say that the apple and cheddar flavour combination with rosemary works very well in quiche form! I was particularly happy with the way that the phyllo dough crust worked out. Even though it was full of an egg mixture, the phyllo still got crispy and it allowed for a ‘deep dish’ style of quiche that was really nice. I served the apple and cheddar quiche along with an arugula salad with walnuts, feta and a simple lemon and oil vinaigrette.

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 6
ingredients
  • 2 large apples (cored and cut into bite sized chunks)
  • 1 cup apple cider
  • 4 strips bacon (cut into 1 inch pieces)
  • 6 sheets phyllo (thawed as directed on package)
  • 1/4 cup olive oil
  • 1/2 teaspoon rosemary (chopped)
  • 1 cup strong cheddar (grated)
  • 4 eggs (lightly beaten)
  • 1 cup half and half
directions
  1. Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside.
  2. Simmer the remaining cider to reduce to about 2 tablespoons.
  3. Meanwhile, cook the bacon in a pan and set aside.
  4. 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.
  5. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan.
  6. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.
  7. 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.
  8. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.
Similar Recipes:
Apple and Cheddar Tart
Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts
Caramelized Apple Grilled Cheese Sandwich
Caramelized Pear and Gorgonzola Quiche
Apple Cinnamon Swirl Grilled Cheese Sandwich
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Reuben Quiche
Caramel Apple Grilled Cheese Sandwich (with Bacon)
Apple, Cheddar and Bacon Fritters in Caramel Sauce
Apple and Cheddar Pancakes

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart
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Reader Interactions

Comments

  1. James says

    Made your apple & cheese tart for a group of vegetarians on Christmas day! This looks like another good variation. Filo is definitely a store cupboard neccessity.

    Reply

  8. Alessandra says

    Hi Kevin,

    I am here for the first time, i was curious… I never made a quiche with apples and cheese (pears and cheese yes, but apples…) Maybe because I don't use much cheddar… but yes, it should go well with apples.

    I cannot imagine the taste, I like to try and at the same time I am a bit scared 🙂

    Give me a few days to think it over, in the meantime I'll follow you.

    ciao
    Alessandra

    Reply

  11. kendra says

    Fantastic! Can't wait to try it. Thank you for the recipe 🙂

    For more great culinary ideas and opportunities, check out my site, I think you'll like it.

    Reply

  12. Anonymous says

    Filo always works very well on Quiches and is a wonderful time safer using the store bought one.
    I made your pear and Gorgonzola Quiche recently and it was sooo good. I am sure this is another winner. Thanks!

    Reply

  20. Anonymous says

    This is almost too beautiful to eat. I also wanted to let you know I made your pistachio and dried cranberry cookies you posted a while ago for Christmas and they were fantastic! They will be going into my cookie rotation. Hope you had a great holiday:)

    Reply

  27. Twin Tables says

    Love the use of apples and cheese. This is a combo that is definitely too underrated. Found me mac and cheese fame! Phyllo crusts are a delicious option and I can't wait to try this dish.

    Reply

  28. Sara says

    Mmmmm, this looks fantastic! I love the idea of using phyllo for the crust…so pretty! And I love the idea of apples+cheddar in a quiche – I love the combo of those two ingredients, but never thought of doing them in a quiche like this, great idea! 🙂

    Reply

  30. Alicia says

    I LOVE the use of phyllo for the crust. Oftentimes I find quiches a little too rich because of the buttery crust. Phyllo is a great option because its rich, but the crispy layers make it much much lighter.

    Cheers!

    Reply

  35. Laura Florand says

    I was just sitting her brainstorming quiche ideas and thinking, wouldn't apple, bacon and cheddar be good? We do an apple, bacon, cheddar pizza with red onion mayo for the base, so it seemed like it might work. Yay for Google for bringing me here. 🙂 I'm going to try your recipe today.

    Reply

  36. Laura Florand says

    So I made this tonight but with 2 little changes; I added shallots and just sautéed both them and the apples in butter (rather than the cider you had used, since I didn't have any). Delicious, thank you!

    Reply

  38. Amanda Principato says

    First of all, HUGE fan! Love your stuff!
    We have a little cafe, so I make quiche almost every day. Have never used phyllo for the cost issue or apples! Curious as to what apple you would recommend? We use Granny Smith on our Turkeu Bacon Apple Panini and it works really well. Wondering if a sweeter apple would compliment the cheddar & egg better?
    Thank you!

    Reply

  39. kevin says

    Amanda Principato: I am glad that you have been enjoying my recipes! I like a sweet and tart apple for this, like a honey crisp, but granny smith would also be good!

    Reply

  40. Helen Kennedy says

    I’m a Brit and the only cider we have here is hard cider. Would this work for this quiche?

    Reply

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