This cheese and sausage quiche is slightly sweet from the chopped apple. Prebaking the pastry, without the filling, ensures a crisp crust. I found this recipe in a Southern Living cookbook. We enjoyed it!
- 9 inches pastry shells, unbaked
- 1 cup apple, peeled, chopped (I used a Granny Smith)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 dash salt and pepper
- 3⁄4 cup onion, chopped
- 3 tablespoons butter, melted
- 1⁄2 lb pork sausage (Use mild sausage for a tamer quiche or hot sausage to pump up the flavor.)
- 4 large eggs, beaten
- 1 (8 ounce) container sour cream
- 1⁄8 teaspoon ground nutmeg
- 1 dash ground red pepper
- 1⁄2 cup cheddar cheese, shredded
- Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
- Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
- Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
- Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.