Recipe by SweetsLady
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!
Top Review by likethebird
I made this for breakfast this morning! What a wonderful fall treat! I followed the recipe exactly except I used Pink Lady apples (picked fresh last weekend). I did cook the onions for a few minutes before adding the apples, which has led to a perfect soft onion and crisp sweet apple in my breakfast. Thanks so much for a keeper!
- 9 inch pastry shells, unbaked
- 236.59 ml apple, peeled, chopped (I used a Granny Smith)
- 29.58 ml sugar
- 14.79 ml lemon juice
- 0.25 ml salt and pepper
- 177.44 ml onion, chopped
- 44.37 ml butter, melted
- 226.79 g pork sausage (Use mild sausage for a tamer quiche or hot sausage to pump up the flavor.)
- 4 large eggs, beaten
- 226.79 g container sour cream
- 0.59 ml ground nutmeg
- 0.25 ml ground red pepper
- 118.29 ml cheddar cheese, shredded
Directions See How It's Made
- 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.