Breakfast » Apple Chevre Quiche

Apple Chevre Quiche

quiche apple chevre

This Apple Chevre Quiche brings the French vibe to your brunch or breakfast. The filling is cushy but not excessively firm, velvety but not soaked, and full of flavor thanks to the goat cheese.

This recipe is very light, in fact we do not use neither butter nor cream and it contains only one egg for 4 servings. Your diet is safe!

quiche apple chevre vertical
quiche apple chevre vertical

The thing with quiche is that it’s so dang simple, however individuals are continuously sooo awed.

Since quiche outside aside, it’s truly fair a matter of whisking together eggs and cream, at that point including anything “stuff” you need in your quiche.

On the off chance that time is of the substance or in case you’re not confident making pastry, you can use a store-bought pie crust. In this case, you will not have the same flavor and the signature flaky texture of the handmade one.

quiche apple chevre vertical side
quiche apple chevre vertical side

This Apple Chevre Quiche recipe is taken from the blog Un pinguino in cucina (in Italian) where you can also find other interesting recipes.

quiche apple chevre

Apple Chevre Quiche

Yield: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 30 minutes
Total Time: 1 hour 35 minutes

Apple Chevre Quiche, quick, easy, tasty and light: no butter or heavy cream!



  • 180 gr (1 1/2 cups) all-purpose flour
  • 100 ml (1/3 cup + 1 tablespoon + 1 teaspoon) warm water
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt


  • 1 reinette apple
  • 90 gr (3 ounces) bûche de chèvre (or other bloomy rind goat cheese)
  • 125 ml (1/2 cup) plain yogurt
  • 1 egg
  • 50 ml (3-4 tablespoons) milk
  • 1 tablespoon chestnut honey
  • 1 sprig thyme
  • salt and pepper to taste



  1. Mix the flour together with the other ingredients, wrap in cling film and let it rest for half an hour.


  1. Cut apple and cheese into 1/3 inch thick slices.
  2. Roll out the dough and line the bottom and edges of the pie pan.
  3. Arrange the apple slices in a radial pattern on the bottom of the quiche until it is completely covered.
  4. Beat the egg with the milk and yogurt, season with a pinch of salt and pepper to taste.
  5. Pour the mixture over the apples.
  6. Complete with the slices of chèvre and a sprinkling of thyme.
  7. Bake in a preheated oven at 180°C (350°F) for 50 minutes.
  8. Serve the quiche warm, finishing it, to taste, with a drizzle of chestnut honey.


1 pie pan 8 inches

Once cold you can keep the quiche in the fridge for 2 days.

Nutrition Information
Serving Size 1
Amount Per ServingCalories 210

Leave a Reply

Your email address will not be published.