Apple Cheddar And Bacon Quiche

This savory quiche combines the sweetness of apples with the richness of cheddar and the smokiness of bacon, all wrapped up in a flaky homemade pie crust. Perfect for brunch or breakfast, this delightful dish is sure to impress with its unique flavor combination and elegant presentation.

Ingredients

• Pie crust: 1 1/2 cups all-purpose flour, 1/2 cup cold unsalted butter, 1/4 cup ice-cold water
• Filling: 3 large eggs, 1 1/2 cups heavy cream, 1/2 cup grated cheddar cheese, 1/2 cup diced apple (about 1 medium apple), 6 slices of cooked bacon (diced), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg

Instructions

Preheat your oven to 375°F (190°C).

Make the pie crust by combining the flour and cold butter in a large bowl.

Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan.

In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.

Stir in the grated cheddar cheese, diced apple, and cooked bacon.

Pour the egg mixture into the pie crust, making sure to spread it out evenly.

Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.

Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.

Notes

Make sure to keep your butter and water cold when making the pie crust, as this will help it come together smoothly.

Use a variety of apple that holds its shape when cooked, like Granny Smith or Fuji.

Don’t overmix the egg mixture, as this can result in a tough quiche.

To ensure the quiche cooks evenly, rotate the tart pan halfway through the baking time.

If you’re not a fan of bacon, you can substitute it with diced ham or cooked sausage for added flavor.

Let the quiche cool completely before refrigerating or freezing for later use.

To freeze, wrap the cooled quiche tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.

Thaw overnight in the fridge before reheating in the oven.

Nutrional Value

• Calories: 434
• Total Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 173mg
• Sodium: 441mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 18g