Apple Cinnamon Quiche

"The original recipe came from the April 1992 issue of the Yankee Magazine under the article 'Breakfasts to Crow About.' Inn keepers said that returning guests always asked for it. I surely understand why! This is one that will wow your overnite guests. When I first read this recipe I immediately began to chew on the contents, if you know what I mean! I hope you will enjoy it as much as we do whenever I make it. This would be excellent for an Easter Brunch! And it is so quick and oh, so easy even for a new bride! Note, I tweeked the recipe a wee bit and I sometimes add a dash of Saigon cinnamon for a little kick!"
photo by Brenda. photo by Brenda.
photo by Brenda.
Ready In:




  • Peel, core, and grate the medium-sized tart apple in a small bowl.
  • Slice the butter into pats.
  • In a small dish, combine the sugar and cinnamon and set aside.
  • In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
  • Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
  • Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
  • In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
  • Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
  • Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.

Questions & Replies

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  1. Way too much butter in this receipe. This dish is very greasy I would probably recommend using less whipping cream for a more appetizing inner texture.
  2. I didn't know what to expect. I kept thinking sweet or savory? All I can say is I am so very glad I tried this recipe! The texture is like a silky custard pie. The shredded apple taste sneaks thru every so often as does the cheddar cheese. I honestly have to say that I did not really taste the cinnamon but may up it a bit next time just out of curiosity. I can see why guests look forward to this treat. Served with thinly sliced Granny Smith apples. Thanks so much for sharing and for the bit of history behind the recipe :)


I just love reading recipes, dreaming how they will actually taste, and selecting those special recipes that prompt me to prepare them. The best part, though, is the thrill of cooking, relishing the delicious smells, and then comes the big event - tasting, eating, sharing, and making memories for loved ones! It gives me great pleasure to know that when I have family meals I am carrying on a tradition of all the women before me in our families. My mother,MIL, and grandmothers were excellent cooks. I have been blessed to have had the benefit of knowing other many wonderful friends and family members who prepared some pretty amazing meals in their kitchens. Did they share those recipes? Yes, they did! Well, maybe not all of them. If you had someone in your life who was a kitchen mentor, you will be able to retrieve your marvelous memories too! Because you love cooking as much as I do, in time I will be sharing recipes with you! I have so many cookbooks, but a favorite of mine is one I purchased in Ocean City, MD at the old Life Saving Station. It has several family members older recipes. My great grandmother's Oyster Stew is so dear to me as I didn't have any of her recipes. I have shared it as I have never come across any other like it. We really look forward to her oyster stew! About rating recipes...I will never write a negative rating because all of us can have an off day; it's just like dining out at a favorite restaurant. Once in awhile my most favorite dish is not up to par but that doesn't mean I won't order it again. Let's just say I feel each individual rating is subjective. Actually I'm more interested in the comments given to all recipes I make, including my own recipes. Recipe Zaar has allowed me to savor the regional foods all across our beloved United States of America and even beyond! I have even gained some special friends here. Thank you Recipe Zaar! Someday I hope to upgrade to a premium membership.
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