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Nutrition Facts
Serving Size 1 (153g) Recipe makes 8 servings The following items or measurements are not included below: 1 dash salt and pepper
Calories 399
Calories from Fat 277		(69%)
Amount Per Serving		%DV
	Total Fat 30.8g	47%
	Saturated Fat 13.4g	66%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.1g
Cholesterol 158mg		52%
Sodium 428mg		17%
Potassium 212mg		6%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 1.0g	4%
	Sugars 5.8g
Protein 11.8g		23%
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Apple Sausage Quiche

Recipe #269724 | 55 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: SweetsLady
Dec 4, 2007

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!

SERVES 8 , 1 quiche (change servings and units)

Ingredients

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

Directions

1
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.
2
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.
3
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.
4
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.

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Featured Reviews for This Recipe

From: Susan 0485

On Nov 24, 2008

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!

0 people found this review helpful

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From: invictus

On Oct 31, 2008

This is quite good! The flavors blend very well together and make for a wonderful fall dish. I don't know why I never thought to pre-bake my pie shell when making a quiche. It really does make a difference. I had trouble telling when this was done and I'm not quite sure why. The consistency of this quiche is rather different than others I have made in the past with the addition of the sour cream and the liquid from the apples. I kept thinking it wasn't done because the knife came out a little watery (moisture from the apples?). After 45 minutes I finally decided enough was enough or the crust would burn. It turned out perfectly after letting it rest for a bit. Thank you so much for adding a recipe to my favorite collection!

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From: KITTENCAL

On Jan 21, 2008

this is great although I might cut the sour cream down slightly next time, I use 4 jumbo eggs and reduced the sugar to 1 tablespoon, thanks SweetsLady, I will make again!

2 people found this review helpful

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From: loof

On Jan 23, 2008

This was a different and delightful quiche! I love the apple, sausage and cheese combination and the sour cream really made for a rich and creamy quiche. I don't care for onions so left them out, and compensated by using a generous dash of red pepper. I really enjoyed this dish and will make it again!

1 person found this review helpful

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