Today we’re going to be making my favorite apple sausage quiche. Actually, yesterday (yes horrible yesterday, as in washing-machine-doing-its-best-imitation-of-a-waterfall-day yesterday) was my first time ever making, or eating apple sausage quiche. But after consuming half the quiche in less than 12 hours (hubby thankfully consumed the other half otherwise that would have read WHOLE quiche in less than 12 hours), I think I can safely claim it as a new family favorite.
- 1 9 inch pie shell
- 1 roll of spicy pork sausage cooked and crumbled (I didn’t add all of the cooked sausage because I’m not a huge meat lover. Add as much as you’d like.)
- 1 small apple coarsely diced (I used a food processor and diced half a granny smith and half of a gala.)
- 1/2 c of finely chopped onion (What is the difference, you ask, between coarsely diced and finely chopped? Nothing. Just trying to mix-up the language here to keep it interesting.)
- Dash of nutmeg
- A few dashes (smidgens?) of cinnamon
- A dash of red pepper
- Few tablespoons of brown sugar
- salt & pepper to taste
- 3 eggs
- 3/4 C milk
- 3/4 C half & half (You can use all half & half if you choose or all milk. I’ve done it both ways with similar results.)
- Slices of cheddar cheese (or shredded)
Set oven at 450*. Take tinfoil and loosely place inside pie shell. Bake for 5 mins. Remove from oven. Poke shell with fork on bottom and around edges. Cut center out of foil so that pie-crust edges will be covered and place back in oven for another 5 mins. Remove from oven and turn temp down to 350*. Cook and crumble sausage. Combine apple, onion, spices, and brown sugar in separate pan and cook until tender. In bowl, mix eggs and half & half until well-blended. Place sausage in pie crust. Place apple mixture evenly over sausage. Pour egg mixture into pie shell. Top with sliced cheese. (Push the cheese under the egg a bit so it doesn’t melt/burn too quickly.) Replace tinfoil to cover edge of crust so that it doesn’t burn. Bake at 350* for 55-60 mins. Let set for at least 5 minutes before slicing. ENJOY!