There's something about fall that makes me crave fruit. When the rest of the world wants pumpkin spice lattes? I'm dreaming of roasted bananas and apples, with maybe just a hint of nutmeg. Perhaps because it's the tail end of fresh produce season. After toiling over plants in the garden all summer, the produce is finally ripening. And then very quickly vanishing as the frost sets in! So, as that begins to happen, as the leaves change, and as rain turns into frost and snow, I crave the warm, delicious nature of cooked fruit. And today? That absolutely means apples, bananas, truffle gruyère quiche.
I didn't go to the grocery store knowing exactly what I was going to make. I first saw apples and picked up a bunch. Ended up in the gourmet cheese isle and the only thing remotely interesting at a reasonable price was a truffle gruyère and cheddar blended cheese. When the thought of quiche crossed my mind, I was really more looking for blue cheese. But absolutely not at the, how on Earth did cheese get this expensive, price? So, I ended up with on sale truffle cheese and scooped back around for 39 cent bananas.
The children's produce section can be one of the best places to get fresh fruits. They typically mark the surplus or slightly overripe produce. These are almost always right at the peak of ripeness or just slightly over, which both do incredibly well when baking them. Because, what is cooking fruit other than rapidly ripening?
A couple of eggs and a hefty dollop of Greek yogurt later, and this is perhaps my best quiche this year. With the sweetness of the bananas and the tartness of the apples, it maybe borderlines on pie territory.
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Variations of Bananas & Apples Quiche
I am a huge fan of making crustless quiche. Lately I've been using Greek yogurt, instead of heavy whipping cream. Both because I absolutely cannot eat quite that much lactose-inducing dairy on a daily basis and because I'm quite fond of the flavor profile. Greek yogurt has an almost nuttier taste than most milk or cream-based products. It fits incredibly well with eggs and the creaminess of fried bananas.
This bananas and apples quiche with truffle gruyère cheese is a quick and easy crustless quiche to throw together on a fun fall day. You can easily mix and match in your own fruit and cheese. But I had apples and bananas on hand with a gruyère and cheddar blend with black truffles. You don't have to go nearly this decadent. But I am quite fond of the blend, especially with how well it pairs with the Greek yogurt.
3/4c.truffle gruyère & cheddar cheeseor cheese of choice, grated
Instructions
Preheat oven to 350° Fahrenheit.
Meanwhile, slice the apples and bananas. You want them uniformly sliced at about 1/8 inch thick.
Very lightly coat a baking dish with olive oil.You want the least amount of oil necessary to keep the produce from sticking. Too much oil will transfer to the egg custard and that's not what you're looking for in a quiche!
Arrange the bananas and apples along the bottom of the baking dish.You'll want to start with the bananas, because they will caramelize at the bottom of the dish. And then layer on the apples, another layer of the bananas, and follow up with another layer of the bananas. Creating four layers in total that you will then drizzle the egg mixture on top of.
Sprinkle minced garlic and yellow onions on top of the fruit.
Combine the rest of the ingredients, except for the parmesan, in a large bowl. This includes the eggs, dijon mustard, Greek yogurt, and the spices.
Pour the egg mixture on top of the banana and apple slices.
Top with shredded cheese.You can easily substitute your own cheese of choice here. I used a gruyère and cheddar blend with black truffles. However, you can just as easily use gruyère, cheddar, a mix of the two, or whatever cheese that you prefer. Oftentimes, parmesan is a great cheese. Although the sky is the limit! You can omit it entirely or mix and match to your own taste or personal preference.
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. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
I also 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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