This week we’ve got a lovely recipe with a bit of a twist! We love a good quiche but the pastry is just too fattening. In a bid to make it more healthy, the open quiche is rapidly becoming one of our go-to meals. This one is particularly interesting because of the inclusion of the apple. Paired up with strong cheddar and some Quorn vegetarian bacon, it’s a great choice for an autumn dish.
Here’s the Vine so you can see how we made it. Carry on scrolling down to read the recipe!
- 2 large apples (cored and cut into slices)
- 1 cup apple juice
- 4 strips of Quorn bacon (cut into small pieces)
- 1/2 teaspoon rosemary (chopped)
- 1 cup cheddar (grated)
- 4 eggs (lightly beaten)
- 1 cup oat or coconut milk
- Simmer the apple slices in the juice until they just start to turn tender - about 5 minutes.
- Remove the apples and put them across the bottom of a large baking tin or dish.
- Simmer the remaining juice until it is reduced to a couple of tablespoons. Pour it over the apples.
- Fry the bacon.
- Sprinkle the bacon, rosemary and cheddar cheese on top of the apples.
- Mix the eggs and milk together and pour into the pan.
- Bake at 200C/180C fan in the oven until set in the center for about 40 minutes.
- There's a lot of potential for variety here. Use apple cider instead of juice if you want a richer taste!