SAUSAGE ‘N’ APPLE QUICHE

6 to 8 servings

 

Serve this appetizing quiche
for breakfast or brunch on Christmas or New Year's Day morning.
 

 

Crust  (or use ½ (15-ounce) package refrigerated pie
crusts (1 crust)



  • cups flour
  • ¼
    teaspoon salt
  • 6
    tablespoons butter

  • tablespoons vegetable shortening
  • 3
    to 4 tablespoons cold water

 

Filling

  • 8
    ounces medium-spiced bulk pork sausage bulk chicken or turkey sausage
  • 1
    cup sharp Cheddar or Swiss cheese, shredded
  • 1
    ripe tart medium apple (Rome Beauty, Granny Smith, McIntosh
    or other cooking variety), peeled, cored, seeds removed, and coarsely
    chopped or cut into bite-size pieces, and immediately sprinkled lightly with lemon
    juice to prevent discoloration
  • 4
    eggs, at room temperature

  • cups heavy cream or light cream or half-and-half (see note)
  • Salt
    and freshly ground white pepper to taste
  • Pinch
    of nutmeg or to taste (optional)

 

Prepare crust.  In a
medium bowl, sift flour and salt together. 
Cut in butter and shortening with a pastry blender or 2 knives until
mixture resembles coarse meal.  Sprinkle
water evenly over surface, 1 tablespoonful at a time, mixing lightly with a
fork.  Shape mixture into a ball, cover
with plastic wrap, and chill in refrigerator for about 15 minutes.  Roll out dough on a lightly floured board
into a circle 1/8-inch thick and 2 inches larger than the diameter of the pie
plate or spring-form pan. 

 

Carefully fit crust into a 9-inch
diameter pie plate or spring-form pan. 
If using a pie plate, form a standing ridge around the edge of the
crust.  Place a sheet of aluminum foil
over the crust and top with a thin layer of dried beans or uncooked rice.  Partially bake in a preheated hot oven (400
degrees F.) for 5 to 7 minutes.  Remove
from oven and remove beans or rice and foil from crust; set crust aside while
preparing filling.

 

In
a medium heavy skillet, brown sausage thoroughly over moderate heat, about 3 to
4 minutes, stirring frequently; drain well and crumble, patting off any fat
with absorbent paper.  Press sausage and
cheese lightly into the bottom of the partially baked crust, spreading mixture
evenly.  Sprinkle apple pieces evenly
over sausage/cheese layer.

 

In
a medium bowl, beat eggs lightly. 
Gradually add remaining ingredients, blending well; pour over sausage
mixture in pie crust.  Bake in a
preheated moderate oven (375 degrees F.) for 35 to 40 minutes or until a silver
table knife inserted into the center of the quiche comes out clean.  Allow quiche to stand at room temperature for
5 to 10 minutes before cutting into wedges.

 

Note: May omit cream or
half-and-half, if desired; use 1¾ cups milk or reduced-fat milk or skim
milk.  However,  the flavor will not be as rich.

 

Variation: Omit sausage and use 8
ounces cubed (very small cubes) fully-cooked smoked ham or 6 to 8 slices crumbled crisp-cooked bacon
or ½ cup commercial crumbled 
crisp-cooked bacon.

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