![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEEM2g69ci5rbQbRSr5M_qGHysRyXaRmqbIvQoBbAze9IfRQ9-s2mXynH3peGkqIdYZrw0MXlUzzdBFK1QkMJ8aIT1L6pXeohOdvuXOhxesQDtCOcI56eQhVWTMpLHdjhVEaOwafI2_AJ/s320/quiche+002.jpg)
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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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