I've always resisted the apple-cheese combination. I know a lot of people like it. I've seen slices of apple pie with a big slice of melted cheese on top. But it always turned me off. The thought of pairing cheese with apples just didn't do it for me.
Then one day a few weeks ago, I was making lunch for my son and was cutting up slices of apple and cheese. For no good reason, I took a piece of each and ate them together. And it was good!
So when I was looking for something for brunch last week, I stumbled on this unusual quiche and decided to give it a try. I'm glad I did, because I think it was fantastic. It was a little change from the typical quiche and the apples and cheddar balanced each other nicely. I highly recommend it if you are looking for something a little different.
1 unbaked pie crust (I used a frozen pre-made crust that was in my freezer)
2-3 tart, firm apples (such as granny smith) peeled, cored and sliced
1 cup shredded cheddar cheese
2 eggs, beaten
1 cup evaporated milk
1/2 tsp salt
dash each of cinnamon and nutmeg
Preheat oven to 350. Fit the pie crust into a 9 inch quiche pan or pie plate. Arrange the apple slices in the pie shell. My quiche pan fit 2 good sized granny smith apples. Sprinkle the cheese evenly over the apples. In a small bowl, combine the eggs, milk and spices. Pour the mixture evenly over the apples and cheese. Bake for 60-70 minutes. Serve warm or chilled.
Recipe adapted from Yankee Magazine
I made this the night before brunch and served it at room temperature the next day. It was great that way. I also warmed up a piece for dinner later that night and it was great warm as well. Enjoy!