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Cheesy Apple Quiche

  • 1-10” pie shell 
  • 1¾ cups shredded Swiss cheese 
  • 2 cups peeled, cubed tart Michigan Apples* 
  • ¼ cup minced shallots 
  • 2 tbsp. butter 
  • 1 ½ tsp. flour 
  • ½ tsp. cinnamon 
  • ¼ tsp. nutmeg  
  • 4 eggs, beaten 
  • 2 cups half & half 
  • 1 tsp. salt


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Preheat oven to 350Ëš.

Prepare pie shell and press into pie plate; sprinkle ½ of Swiss cheese in pie shell and bake 10 minutes on lowest rack of oven; cool.

In medium skillet, sauté apples and shallots in butter until soft (about 8-10 minutes).

Stir in flour, cinnamon and nutmeg.

Spread apple mixture evenly in pie shell; sprinkle with remaining cheese. In separate glass bowl, whisk together eggs, half & half and salt. Place pie plate on lowest rack in oven; pour egg mixture over apples and cheese.

Bake until firm and knife comes out clean (about 60 minutes).

Remove from oven and let stand for 10 minutes.

Serve warm.

*Suggested varieties: Empire, Jonamac, Ida Red

Recipe, submitted by Jennifer Vick of DeWitt, Michigan, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.


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