Apple and Cheddar Quiche with Olive Oil and Thyme Crust

by 59 Comments

Wow family and friends with this gorgeous and delicious Apple, Cheddar, and Thyme Quiche with Olive Oil Pastry crust.

Apple and Cheddar Quiche with Olive Oil and Thyme Crust. Savory and delicious and sure to be a winning dish at any brunch!

I can’t believe Thanksgiving is next week. My parents arrive on Monday and my sister’s family on Wednesday. We’ll have a packed house to say the least but I am so excited.

Because for me, a packed house means that I will have more than 3 people to feed. And for someone who cooks a lot and has a lot of leftovers, this is music to my ears. Over the past few weeks, I’ve been freezing some of the things I’ve been making so my parents and sister’s family can try and taste some of the dishes I’ve been making. Not exactly the same as eating it fresh, but hey, it still works.

Wow family and friends with this gorgeous and delicious Apple, Cheddar, and Thyme Quiche with Olive Oil Pastry crust.

My sister loves quiche so I made this Apple and Cheddar quiche for her. And I wanted to kick it up a notch, so I made an olive oil, thyme and cheddar pastry crust for the quiche. Yeah I know, I’m a pretty cool sister. And I made sure to throw in a good amount of cheddar cheese because Grace loves cheesy foods. Yes, she is my sister!

Wow family and friends with this gorgeous and delicious Apple, Cheddar, and Thyme Quiche with Olive Oil Pastry crust.

Well, I made this delicious quiche (can you see the apple chunks in there?!) and will have to make another one next week because I ate the entire thing. You guys, this quiche is so good. You get hints of sweetness from the apples with all the cheesy goodness and a lovely olive oil and thyme pastry crust. This quiche was heaven for me.

We’re in holiday season and in the midst of entertaining, having friends over and just being with family. So, if you don’t have a go-to quiche recipe that you use, you have to try this one. It’s great and is sure to be a crowd pleaser.

I hope you enjoy!

Print Recipe

Apple and Cheddar Quiche with Olive Oil and Thyme Crust

Note: if you want the cheese to be more evenly distributed within your quiche, use about 1 1/4 cups of heavy cream instead of just a 1/2 cup.
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Servings: 6 to 8
Author: Hip Foodie Mom

Ingredients

For the olive oil crust:

  • 1 1/4 cups all purpose flour
  • 1 teaspoon sea salt
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 cup very cold water
  • 1/2 teaspoon fresh thyme leaves only
  • 1 to 2 tablespoons freshly grated cheddar

For the filling:

  • 5 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons fresh thyme leaves only + more for sprinkling
  • 1/2 teaspoon kosher salt
  • pinch of ground nutmeg
  • 1 cup freshly grated cheddar cheese
  • 1/2 cup apples peeled and chopped (like Gala, Honeycrisp or Red Delicious)

Instructions

For the crust:

  • Using your food processor, combine the flour, salt and olive oil and pulse for about 3 to 4 seconds. While the food processor is running, slowly pour the very cold water over the flour and keep running until the pastry begins to come together, after about 7 to 8 seconds. Do not overwork the dough.
  • Next, add in the fresh thyme and freshly grated cheddar and pulse just a few times so that the thyme and cheddar become incorporated into the dough. (Alternatively, you can add the thyme and cheddar later and knead it in before you place into the refrigerator.)
  • Transfer the olive oil pastry dough to a lightly floured work surface, knead just a few times, gather to form a ball and wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  • Preheat your oven to 400 degrees. Remove the dough from the refrigerator and roll out on a lightly floured work surface.Transfer dough to a pie plate, gently pressing the olive oil pastry into the pie plate. Prick the dough with a fork and bake it for about 12 to 15 minutes or until lightly browned.Remove from the oven and lower the oven temperature to 375 degrees.

For the quiche:

  • Combine the eggs, heavy cream, thyme, salt, and nutmeg and mix together well. Add in the cheddar cheese and the apples and mix again. Pour the filling into your olive oil pastry crust, sprinkle on a little fresh thyme and bake for 45 to 55 minutes, or until golden brown and a tester inserted comes out clean. Let stand for at least 10 minutes before slicing and serving.

 

Pompeian Extra Virgin Olive Oil

This holiday season, Pompeian is helping families across the country immortalize their favorite holiday recipes by offering personalized bottles of Pompeian Extra Virgin Olive Oil – the first and only extra virgin olive oil to carry the USDA Quality Monitored Seal, complete with a customizable label and family photo – perfect for commemorating a treasured dish or gifting to a loved one this holiday season.

Consumers can visit Facebook or Pompeian.com to create their very own personalized bottle of Pompeian Extra Virgin Olive Oil by generating and printing a customized label to place on a 24 oz. bottle of Pompeian Extra Virgin Olive Oil. Now, how cool is that?!

Wow family and friends with this gorgeous and delicious Apple, Cheddar, and Thyme Quiche with Olive Oil Pastry crust.

Disclosure: This post is in partnership with Pompeian’s Blogger Ambassador Program and Pompeian Pantry Insiders. I was compensated for this post and as always, all opinions are 100% my own. Thank you for allowing me to work with brands that I love, use and support.

 

 

You might also like...

Comments

  2. Kelly - Life Made Sweeter says

    Aaw I can imagine how excited you must be to see your family next week! That’s awesome that they can help you test out all the dishes you made too! This quiche looks amazing! I love the apple and cheddar combo and the olive oil and thyme crust sounds incredible!

    Reply

  6. Maria|Pink+Patisserie says

    I love this! I am a huge fan of apples and cheese together too. Have you ever had a slice of cheddar cheese alongside a slice of apple pie? It’s earth shattering! I’m going to have a house full too and I love it! (Panicking a bit, but still. It will be so fun..) Definitely , definitely going to give this one a try. 🙂

    Reply

  7. Cheryl says

    This is one of those recipes where every word in the description provokes an increasingly more and more enthusiastic “mmm!”, topped off with a “whoa MAMA!” at the end. Apple.. cheddar.. QUICHE!.. with olive oil.. and thyme?! I am dying. So elegant and rustic, yet seems quite simple. Yum 🙂

    Reply

  14. Ala says

    To say you ARE the coolest sister ever would be a total understatement. Those apple chunks have me swooning, and goodness knows you might have one unexpected addition to your Thanksgiving table this year 😉 love it, Alice. You’re going to have a fab one!

    Reply

  19. Alice says

    How I love holidays! Your family are the luckiest ever!!! How awesome that you’ve been cooking up a storm in preparation for their arrival. Even better, I love the Cheesy Apple combo too 🙂

    Reply

  30. Krista @ Joyful Healthy Eats says

    Oh.. yah! Hope you are having fun with family, more mouths to feed means more hands to help! 🙂

    This quiche looks awesome, I have made tons of frittatas but never a quiche. Loving the apple in this one, can’t wait to try it Alice! 🙂

    Reply

    • hipfoodiemom says

      Susan, I’m so sorry! For some reason, I didn’t receive a notification that you had left a comment here! I am so sorry! I hope you made this quiche. . you can prep the olive oil pastry dough and prep the cheese and apples a day ahead. again, my sincere apologies that I am just now seeing this comment!

      Reply

    • hipfoodiemom says

      Hi Jenny, yes, you can definitely freeze this quiche! Or, you can prep the olive oil pastry dough and grate the cheese and cut the apples a day ahead. Keep everything in the refrigerator. The apples may brown a bit but it’s fine since they are just going in the quiche. With the dough, you can refrigerate overnight if desired. . just allow yourself enough time to let the dough soften a bit (not necessarily come to room temp) but soften a bit before rolling out. I hope you give this quiche a try! Thank you!

      Reply

    • hipfoodiemom says

      Hi Sarah! After baking, let it cool and then cover well with foil. Refrigerate. When ready to serve, reheat the quiche in the oven, keep it covered with the foil so it doesn’t burn and bake until heated through completely. I think this quiche is best the day of but please let me know how it goes!

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating