Sausage & Apple Quiche Recipe
Ingredients
| Pastry shell | 1 | |
| 1/2 pound bulk spicy pork sausage | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Tart apple | 3/4 Cup (16 tbs), peeled | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
Directions
Preheat oven to 425°F 2.
Place piece of foil inside pastry shell; partially fill with uncooked beans or rice.
Bake 10 minutes.
Remove foil and beans; continue baking pastry 5 minutes or until lightly browned.
Let cool.
Reduce oven temperature to 375°F.
Crumble sausage into large skillet; add onion.
Cook over medium heat until meat is browned and onion is tender.
Spoon off and discard pan drippings.
Add apple, lemon juice, sugar and chili pepper to skillet.
Cook on medium-high, stirring constantly, 4 minutes or until apple is just tender and all liquid is evaporated.
Let cool.
Spoon sausage mixture into pastry shell; top with cheese.
Whisk eggs, half-and-half, salt and dash of black pepper in medium bowl.
Pour over sausage mixture.
Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Place piece of foil inside pastry shell; partially fill with uncooked beans or rice.
Bake 10 minutes.
Remove foil and beans; continue baking pastry 5 minutes or until lightly browned.
Let cool.
Reduce oven temperature to 375°F.
Crumble sausage into large skillet; add onion.
Cook over medium heat until meat is browned and onion is tender.
Spoon off and discard pan drippings.
Add apple, lemon juice, sugar and chili pepper to skillet.
Cook on medium-high, stirring constantly, 4 minutes or until apple is just tender and all liquid is evaporated.
Let cool.
Spoon sausage mixture into pastry shell; top with cheese.
Whisk eggs, half-and-half, salt and dash of black pepper in medium bowl.
Pour over sausage mixture.
Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Chef
