Monday, September 22, 2008

Apple Sausage and Cheddar Quiche

I started putting apple in quiche about three years ago, and LOVED the way it turned out, so have been doing it ever since. Apples are complimented especially well with sausage and some variety of cheddar cheese.

For two 9" quiche (the clear glass pie dishes are best for this):

2 handrolled, from Grammy's old family recipe, pie crusts (wink, wink):

5 apples (I prefer to use multiple varieties), peeled and chunked:

1 pound of sausage, browned and then sliced. (this was an apple chicken sausage from Trader Joes):

Put the apples and sausage in the pie crusts:

Top with about 3 cups shredded cheddar cheese (you can mix in asiago, dubliner, fontina, gouda, etc from the bits in your cheese drawer:

Crack 8 jumbo or 10 large eggs, mix with cracked black pepper, nutmeg, 2 tablespoons of dijon mustard, a sprinkling of parsley and a dash of garlic powder, and a cup and a quarter of whole milk plus a big spoonful of sour cream (many quiche recipes call for half and half or heavy cream but I rarely have those in my fridge):

Bake at 375 for about 45 minutes. Let it cool for at least twenty minutes before serving:

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