I'm fond of ladies brunches. Any excuse to get together, dress up, make fun food, and drink cocktails in the middle of the day is a good time to me! I'm also about to go out of town. So, I need to cook up what I have before it ends up in the trash or sits in my refrigerator for 2 weeks! My plan is to make everything that I have left pizza (which I might not blog because it'll probably be rushed together right before getting on a plane). Along with this quiche. So, anything that isn't going to be great in pizza needs to be used up here! What I've come up with is quiche with sliced apples and potatoes, white cheddar cheese, eggs, Greek yogurt, Dijon mustard, salt, and pepper. The cheese would probably last another couple of weeks. Although, I like the idea of making a quiche that's pretty much an apple with cheddar cheese. Which might not be everyone's cup of tea. But getting together the restaurant ladies is a perfect opportunity to make something a little bit out there. Plus, I'm not putting eggs in a pizza.
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We also tossed a bunch of things together for a charcuterie board. Which is incredibly fun, delicious, and requires no additional cooking.
Variations of Apples Quiche
I tend to make savory quiche. It's not unheard of for me to break out the fruit. Although, on the sweet and savory spectrum? Nine times out of ten, I'm opting for the savory version. Quiche is a really good opportunity to mix and match your own favorite ingredients, though. It works with a wide variety of flavor profiles, from sweet and savory to everything in between.
Whisk eggs, Greek yogurt, mustard, salt, and pepper together. Set aside.
Meanwhile, slice the apples and potatoes. You want them uniformly sliced at about 1/16-inch thick.
Arrange the apples and potatoes in a circle along the baking dish. Continue to layer until you fill the container.
Pour in the egg mixture.
Top with cheese.
Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentim
Tips, Tricks, & Notes
I have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.
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