Caramelised apple, Stilton and black pepper quiche!

by bfbaker

october7 134

october7 123october7 124 october7 127 october7 128   october7 132october7 138


It’s a sleepy Sunday afternoon, I’m mooching about on the sofa and watching far too many episodes of Poirot. Because I am terribly rock and roll sometimes. And it occurs to me – as my mama is out for Sunday lunch – that unless I intend to nothing but apples all day long I’m not getting any food. So, what do have? Apples, yes, we know this. A block of yummy Stilton. And millions of eggs. So, everything points towards a tasty Sunday afternoon quiche.


I just think there’s something really lovely about cheese and fruit and caramelised apples seem to perfectly sweeten and compliment the strength of crumbly Stilton.



Black pepper shortcrust pastry

200g plain flour

110g chilled butter

1 tbsp fresh ground black pepper

A pinch of salt

3 tbsp very cold water



2 eggs

120 ml milk

2 tbsp fresh basil

1 tsp oregano

50g Stilton (crumbled)

½ small brown onion

Salt and pepper to season


Caramelised apples

12 slices of a Granny Smith apple (really any kind of apple will do, I just love the sour tang of Granny Smiths)

1 ½ tbsp butter

2 tbsp sugar




  1. Preheat your oven to 180.

  2. You want to get a start on your pastry first so you can leave it to chill a little whilst you prep everything else. Pop your flour, pepper and butter into a large bowl and rub together until it forms the consistency of breadcrumbs. Add in the water and combine together into a dough by using the sides of a butter knife. Chill in the fridge for 20/30 minutes.

  3. Caramelised apples; melt the butter and tip in the sugar, stir until the sugar has melted. Add in the apple and cooked until sticky and brown. Put aside for now.

  4. Roll out your pastry, place in a 9” pie dish (you can make it fancy and neat if you fancy but I quite like the slightly more “rustic” look!), prick with a fork and place greaseproof paper and baking beads over the top of the pastry. Bake for 20 minutes then remove the greaseproof paper and beads and bake for a further 10/15 minutes until golden brown.

  5. Chop your onion up (the pieces don’t have to be too small, texture is grand) and gently fry until soft and translucent.

  6. Beat your eggs and milk together and add in the Stilton, basil, oregano, onions and season with a little salt and pepper. Pour into your pastry case and place the apples on top of the mixture in some sort of arty design if you feel so inclined and pop into the oven for 20/25 minutes. Enjoy hot or cold!