Apple Cheddar Bacon Quiche
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This Apple Cheddar Bacon Quiche is the best kind of savory breakfast. With a buttery, flaky crust, this easy quiche is filled with spices, apples, and bacon!
If you love making quiche as much as I do, be sure to check out some of my other favorite recipes like my Bone Broth Ham & Cheese Quiche, Broccoli Cheddar Quiche, or my Cheesy Veggie Quiche.
Table of Contents
What is a quiche?
If you are new to quiche, then welcome. A quiche is a buttery and flaky pie crust filled with eggs and savory ingredients. It can be eaten for breakfast, brunch, lunch, or dinner. A quiche is for anytime, which makes it a great recipe to have in your recipe box.
With quiche, it's easy to prep ahead of time. I make the dough and par-baked the crust the evening before. Then all I have to do is pop it into the oven for an easy breakfast or lunch! I used a standard 9.5-inch tart pan in this recipe. The tart pans have a removable bottom which make it really easy to remove the quiche. If you don't have one, they are a great tool to add to your kitchen. Here's a link to one I have, find it here.
Why You'll Love This Recipe
Unique Flavor Combination: This Cheddar Apple Bacon Quiche offers a delightful blend of both savory and sweet, with sharp cheddar cheese, crisp bacon, and the natural sweetness of apples creating a harmonious flavor profile that is insanely good!
Nutritious Ingredients: Packed with protein from bacon, cheese and eggs, vitamins and fiber from apples, and essential nutrients from eggs, this quiche provides a balanced and nutritious meal that supports overall health and wellness.
Crowd-Pleaser: The combination of familiar, comforting ingredients like cheddar and bacon with the unexpected twist of apples makes this quiche a hit with both kids and adults, perfect for family gatherings, potlucks, or entertaining guests.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Apples
Organic Valley Grassmilk Raw Cheddar Cheese
Frontier Co-Op Organic Onion Powder
Frontier Co-Op Organic Black Pepper
Tools Needed
Pie Weights
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 2
Preheat the oven to 350°F.
Step 3
On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Step 4
Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove pie weights and parchment paper, and bake again for 15 minutes. The edges will start to brown.
Step 5
To make the filling: Chop the apple and bacon into small cubes. In a medium bowl whisk together the eggs, milk, onion powder, sage, and thyme. Add in cheddar cheese, apple pieces and bacon pieces. Transfer to the quiche crust and spread evenly.
Step 6
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- If you are new to making pie crust, check out my post All Butter Pie Crust for tons of tips and tricks.
- If you don't have a 9.5-inch tart pan, you can use a 9-inch tart pan.
- Make sure to store in the fridge.
FAQ's
No, pie and tart pans are completely different. This is a smaller quiche, so it fits in a 9.5-inch tart pan. A 9-inch pie pan is actually much larger, so if you were to try to make this in that pan, there wouldn't be enough crust to fit it. If you're looking for quiche recipes for a pie pan, check out my Bone Broth Ham & Cheese Quiche or Broccoli Cheddar Quiche.
You can cook bacon in a skillet, oven, or microwave, it's totally up to you. If you're making in the oven or toaster oven, line your baking sheet with parchment paper and bake at 400°F for about 10 minutes. You can place bacon in a cast iron skillet and cook over medium heat until cooked to your liking. Or you can microwave it (not my first choice). If you microwave it, be sure to layer paper towels on a plate, then bacon slices, then more paper towels. Microwave for 1 minute per piece, go from there.
Store extra in an airtight container in the fridge for up to 3 days.
Always reheat any kind of quiche (or pie) in your oven, toaster oven, or air fryer. A warm setting or 350°F will work. It just needs about 5 to 10 minutes or until warm. Never reheat in the microwave as the crust will become soggy.
Craving More?
Apple Cheddar Bacon Quiche
Equipment
- Pie Weights
Ingredients
Crust
- 95 grams all purpose flour
- ½ teaspoon cane sugar
- 85 grams salted butter (cold)
- 2 ½ to 3 tablespoons cold water
Filling
- 1 small apple
- 4 slices bacon (fully cooked to your liking)
- 4 large eggs
- ½ cup milk
- ¼ teaspoon onion powder
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- 30 grams grated cheddar cheese
- fine sea salt and black pepper to taste
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove pie weights and parchment paper, and bake again for 15 minutes. The edges will start to brown.
- To make the filling: Chop the apple and bacon into small cubes. In a medium bowl whisk together the eggs, milk, onion powder, sage, and thyme. Add in cheddar cheese, apple pieces and bacon pieces. Transfer to the quiche crust and spread evenly.
- Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
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