Apple Sausage Cheddar Quiche

pr 6

This breakfast pie is a guest favorite and I hope it will become a favorite of yours too.

Serves 6
1 pie crust
½ pound Italian sausage (sweet, spicy or turkey)
½ cup chopped onion
1 shredded tart apple (granny smith is best)
1 tbs lemon juice
1 tbs sugar
1 cup shredded cheddar cheese
3 eggs
1 ½ cups half-and-half
¼ tsp salt

Preheat the oven to 375°.

Line a 9 inch pie plate with pie crust and set aside.
Crumble the sausage into a large skillet. Cook over medium heat until the meat is browned. Add the onions and continue to cook until the onions are is tender. Drain well. Return the pan to the stove and add the shredded apple, lemon juice and sugar. Cook over medium-high heat stirring until the apple is tender and liquid has been absorbed. Spoon the sausage apple onion mixture into the pie shell. Top with cheese. Blend eggs half-and-half and salt. Pour over the sausage mixture. Bake 35-45 minutes until the center is firm to the touch. Let quiche stand a few minutes before serving.

If you don’t have a great pie crust recipe here’s mine. Well actually it’s my grandmother’s handed down to my mother who passed it along to me. It makes a top and bottom but is easily cut in half for the quiche

Barbara’s Flaky Pie Crust

2 cups flour
½ tsp salt
6 tbs butter
6 tbs Crisco shortening
½ tsp sugar
5 tbs cold water
2 tsp white vinegar

Mix sugar, water and vinegar together and set aside. Into flour and salt cut in shortening and butter until it resembles course bread crumbs. Toss in the liquid mixture and mix with a fork to form a ball. Divide in 2 for top and bottom crusts.

Happy baking.

 

 

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