I’ve had an old recipe book for about 25 years, it’s a Bed and Breakfast recipe book that features recipes from different PNW Bed and Breakfast Inns.
Apple Quiche Recipe
This Apple Quiche recipe is from the Chambered Nautilus in Seattle Washington. I’ve never been there, but I’d love to go! It looks beautiful and if they serve recipes like his Apple Quiche, then I know they have great food too! (I’m sure theirs looks better than mine)
This was my first time making a quiche. Gasp! At least I can’t really remember making one, but this one I kept flipping back to, reading the ingredients, wondering how it would taste. So I finally just made it.
Like my Old Fashioned Popovers with Orange Zest Butter, this would be PERFECT for an Easter Brunch or weekend breakfast. It wasn’t hard to make, although I’m hoping the next time I make it, it will look prettier.
I bought my pie crust, cut up my apples, shredded the cheese and was thinking “WOW! This IS easy…….I could totally run a bed and breakfast”.
After baking my pie crust I assembled the apples in the shell, topped with the brown sugar and cinnamon, whipped up the eggs and cream, poured it over the apples, added the cheese and popped it in the oven.
If I were to make this again, I’d stir the brown sugar and cinnamon around before placing the cheese on top. I’d also place a foil tent over the top since mine got a bit brown. I’d also practice making fluted pie crust like I was taught as a child. I just kept breaking the edge off when pulling it out of the oven.
Good food doesn’t always have to be pretty……I say so.
It was delicious. It had a french toast kind of taste, then you got a hint of the crusted cheese topping. My husband liked it and because I have no business eating so much of this stuff, I texted my neighbor who likes all my left overs.
- 1 deep dish or pie shell (9 inch)
- 3 cooking apples (I used granny smith), peeled, cored and thinly sliced
- ½ cup brown sugar, lightly packed
- 2 teaspoons cinnamon
- 1 cup heavy cream
- 2 or 3 eggs, beaten ( I used 3)
- 8 ounces monterey jack cheese, shredded
- Prebake pie shell in a preheated oven at 400° until lightly browned. Leave oven on.
- Heap apples into the pie shell.
- Sprinkle with brown sugar and cinnamon and mix throughout the apples.
- In a separate bowl, beat the cream into the eggs. (don't beat so long that the cream whips)
- Pour egg mixture over apples and top with shredded cheese. Make sure all the apples are covered with the cheese.
- Bake at 400° for 1 hour until apples are tender and custard is set.
- Remove from oven and let the quiche sit for about 10 min before serving.