Chambered Nautilus Apple Quiche
Submitted by wingy
Thinly sliced Granny Smith apples layered with cinnamon and brown sugar, blanketed in cheese, and baked in a rich egg-cream custard. This sweet-savory apple quiche is brunch at its most unexpected.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsApple pie and quiche walk into a kitchen. What comes out is something you never knew you needed.
Tart Granny Smith apples get layered with warm cinnamon and brown sugar inside a pre-baked pie shell, then covered with a blanket of cheese.
A silky custard of eggs and heavy cream pours in underneath, and the whole thing bakes until the top is golden brown and the apples are fork-tender.
Sweet, savory, creamy, and just a little bit wild. Serve it warm for brunch and watch people reach for seconds before they’ve finished the first slice.
Pro Tips
- Pre-bake (blind bake) the pie shell with weights or a cake pan inside. This prevents a soggy bottom.
- Slice the apples thin and even so they cook through in the same time as the custard sets.
- Let it rest 10-15 minutes after baking. Cutting too early means custard soup instead of clean wedges.
- Sharp cheddar or Gruyere both work beautifully here. The saltiness plays off the sweet cinnamon apples.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Line 9-inch pie plate with pastry.
Crimp edge and prick bottom and sides with fork at ½-inch intervals.
To prevent shrinkage; set 8-inch round cake pan into pie shell (or line snugly with aluminum.)
Bake 6 minutes.
Remove cake pan or foil and continue to bake shell until lightly browned; about 10 minutes.
Remove from oven.
Layer half the apples; sugar and cinnamon in pie shell; repeat layers.
Cover completely with cheese.
Beat eggs with cream.
Make a small hole in cheese; pour egg mixture into hole.
Cover hole with cheese.
Bake about 1 hour until top is browned and apples are tender when tested with pick.
Cool 10 to 15 minutes before cutting into wedges.
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