Celery and apple quiche recipe

I almost forgot I had this quiche lined up for you. A couple of weeks ago, I was invited to brunch by a friend and I offered to make a quiche. I decided I wanted to put apples in there (as I said I went apple picking). When an idea forms in my mind about ingredients, I rarely give up, but combining apples into a quiche was going to be a challenge.

So I looked around the web and tried to find inspiration, but was then confronted with my semi-empty fridge. I saw some celery stalks eyeing me from the back of the fridge and I figured celery would go well with the apples (or at least it wouldn’t be horrible…).

I’m happy I gave it a try. The combination of flavors works surprisingly well, with the celery and the green apple playing off each other. The result is a bit pungent and pretty sophisticated (at least, that is what my friends thought) and wouldn’t look bad in a creative restaurant. If you are curios, give it a try!

Celery and apple quiche


  • dough for quiche crust
  • 1 green apple
  • 1 heart celery
  • 2 oz. asiago or other sweet, melty cheese
  • 2 eggs
  • 1/2 cup milk
  • 1 tbs extra virgin olive oil
  • salt
  • pepper


    1. First prepare the dough according to the instructions here. Making dough for pies and quiche is really easy, but if you are really not into kneading and such use pastry or phyllo dough.
    2. In a pan cook, the diced apple and celery in a bit of olive oil. Cook until the vegetables are soft, then turn the heat off and let them cool down.

  1. In a bowl, whisk the eggs with the milk and salt and pepper to taste. Add in the diced cheese and the cooled down vegetables.
  2. Prepare an oven dish by lining it with parchment paper and then with the pie dough. Pour the filling in the dough and put in the oven at 375F for about 30 minutes or until the eggs are golden brown.
  3. Wait for the quiche to cool down before cutting so that the eggs can set. Enjoy warm or cold.

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