This quiche has the wonderful combination of sausage, apple and onion. However you decide to serve it, as a light supper, a weekend brunch for two or even as an addition to a brunch menu for guests… it’s simply delicious!
Use whatever bulk breakfast sausage you prefer. Make the sausage has strong flavor… otherwise you run into the problem of the quiche being too bland. You could also adjust the seasonings a bit to accommodate a blander sausage… up the pepper flakes a bit or add a bit of thyme.
Make sure you use fresh apples, they tend to lose flavor as they age… and you want the apple flavor to come through.
I use fat free half and half… the quiche still comes out perfect but with less fat.. and that’s always a good thing.
I beat the eggs first, then add the half and half and whisk it lightly again.. it’s easier to mix the two that way.
Baking time is listed as 35 to 45 minutes… mine took 45… set your timer at 35 and check it by sticking a sharp knife in the middle.. when it comes out fairly clean it’s done… by fairly clean, I mean… no obvious egg streaks… be careful though.. I have made the mistake of taking it out of the oven when it’s clean but wet… you don’t want a very wet knife… a little wet is okay.. just not a lot.
Finally… the recipe uses store bought pie crust… you can use your own recipe if you prefer. I like to make a foil ring and lay it over the edge so the crust doesn’t get too dark.
I hope you try this wonderful quiche.
Recipe: Sausage and Apple Quiche
All you need:
1 unbaked deep dish 9 inch pie crust
½ pound bulk pork sausage
½ medium onion, chopped
1 large Granny Smith apple, peeled and shredded (about ¾ cup)
1 tablespoon lemon juice
1 tablespoon sugar
¼ teaspoon red pepper flakes
1 cup shredded cheddar cheese
1 ½ cups half and half *see TIPS
3 eggs, lightly beaten
¼ teaspoon salt
Generous sprinkling of pepper
All you need to do:
Preheat the oven to 450 degrees F.
Lay the pie crust into a deep dish pie plate and flute the edge. Line the pie crust with foil and fill with pie weights or dry beans to weight it down so it doesn’t puff up during baking.
Bake for 10 minutes then remove the foil and weights. Return the pie crust to the oven and bake for about 5 minutes or until lightly browned. Remove from the oven and let cool.
Lower the temperature in the oven to 375 degrees F.
In a small bowl, toss the apple with the lemon juice, sugar and red pepper flakes. Set aside.
In a large skillet, over medium high heat, sauté the sausage and onions until the meat is cooked through and lightly browned and the onions are soft. Remove any excess fat rendered from the sausage. Add the apple mixture to the skillet and cook for about 5 minutes until the moisture from the apple mixture evaporates. Allow to cool.
Spoon ½ the sausage mixture over the crust. Sprinkle ½ the cheddar cheese over the mixture. Repeat with the remaining sausage mixture and cheddar cheese.
In a large bowl, whisk the beaten eggs, half and half, salt and pepper. Pour over the sausage mixture in the crust.
Bake at 375 degrees F for 35 to 45 minutes or until the filling is puffed and a knife inserted in the center comes out clean. Allow quiche to stand for 10 minutes before cutting.