Apple Sausage Cheddar QuicheFrom THE OAKS VICTORIAN INN
Cooking Time:35 to 45 minutes
- 1 pie shell
- ½ pound sausage (sweet, spicy or turkey)
- ½ cup chopped onion
- ¾ cup shredded tart apple
- 1 tbs lemon juice
- 1 tbs sugar
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 ½ cups half-and-half
- ¼ tsp salt
Line a 9 inch pie plate with pie crust and set aside.
Crumble the sausage into a large skillet. Add onions. Cook over medium heat until the meat is browned and the onion 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 constantly until the apple is tender and liquid has evaporated. Spoon the sausage apple onion mixture into the pie shell. Top with cheese. Recipe can be put in the fridge and kept overnight at this point if desired. Preheat oven to 375 degrees. In a medium bowl blend eggs half-and-half and salt. Pour over the sausage mixture. Bake 35-45 minutes until a knife inserted in the center comes out clean. Let quiche stand a few minutes before serving.
Barbara’s Pie Crust
This is my mother’s recipe and makes the best and flakiest crust I have ever eaten. It is easily halved for the quiche pie
2 cups flour
½ tsp salt
6 tbs butter
6 tbs Crisco shortening
5 tbs cold water
½ tsp sugar
2 tsp white vinegar
Mix water, sugar and vinegar together and set aside.
In a medium size bowl cut butter and Crisco into the flour and salt until it resembles coarse bread crumbs.
Add the liquid mixture and blend well with a fork to form a ball. Divide in 2 to make upper and lower crusts.