Sausage Apple Quiche Recipe

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Most Helpful Positive Review

Jan 01, 2008

Taking suggestions from others, I used two 9 inch pans and two crusts. We choose a pound of lean mild pork saugage to crumble and brown and put on top of the cheeses and parsley. This one pound was plenty for two dishes. It also ensured sausage in every bite. The egg and milk was not enough for two pies, so I increased the eggs to 7 and the milk to 2 cups. We used one and half large gala apples, snacking on the remaining apples while we waited on the quiche to bake. Because I used disposbale pie pans I placed them on a large jellyroll pan in the oven. When I reduced the heat I also put a crust shield (folded aluminum foil) around the pies to keep them from over drying and browning. It took about 15 minutes longer in our oven, which could be due to the extra pan under the pies and having two in the oven simultaneously. The quiche was very good. It had a sweet savory flavor that was accented by the salty crust and cheese.

—Selaine

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Most Helpful Critical Review

Jul 27, 2008

It fine once it was on a plate but getting it there was a real hassel. I think "Bob Evans", or whoever actually wrote this recipe, was dealing with a much deeper pie dish. In short be careful when adding the liquid because there just might not be enough room.

—Blindsite

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23 Ratings

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Jul 06, 2009

Bravo! This recipe has become the focal point of my favorite breakfast (with whole grain blueberry muffins and a bowl of fresh fruit). There just couldn't be a prettier dish to set on the breakfast table in the morning, and the unique combination of flavors is a fun surprise for everyone. I've made it...oh, probably 35 or 40 times in the past year, and although it sometimes doesn't set up as well as I would like (maybe depending on the varying moisture content of the apples and/or the cheese?), it always tastes so good that no one cares! Even people who are skeptical of quiche have been enthusiastic. I have made a couple of minor changes: Since it certainly doesn't need the sausage for its protein or fat content, I just sprinkle 1/4 pound of browned turkey sausage into the bottom of the crust -- just enough to get some in every bite for the flavor. When I use a commercial frozen deepdish crust, I also cut the milk back to 1 cup; but in my own crust in a 10" pie plate, the full amount is perfect (but takes about 10 extra minutes in the oven).

—Innkeeper Sue

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Jan 03, 2011

Thumbs up from the picky husband who doesn't like quiche.

—Jen

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Sep 28, 2007

This was really delicious! My husband picked out the recipe and I made it for him and my in-laws ("foodie" people). I tried making it in a 9" pie plate and had some trouble fitting all the links in, so I would recommend the 10" plate as per the directions. We used the Original flavor links, but I would definitely try it with the Maple.

—Amanda M

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May 28, 2008

This is so delicious! I love quiche and I'm always looking for new recipes - this one is definitely a keeper! I only made a few slight changes: I used 2 chicken apple sausage links instead (6 oz.), shredded asiago cheese instead of swiss, and half of a Granny Smith apple. It took a little longer to bake...I baked it for 20 minutes at 425 degrees then I reduced the temperature to 350 and covered the crust with aluminum foil so the edges wouldn't burn and baked for another 20-30 minutes.

—Lena

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Mar 17, 2008

my friends fought over the next piece then warred over the next quiche...(personally though i'm not a lover of any of my dishes).I made two quiches by going by someone else's review...7 medium eggs is perfect. i used 1 tsp of sugar and salt. about a tsp of basil pesto (cos i didn't have parsley). i used a lb. of reduced fat pork sausage instead of the links and i cooked a chopped granny smith and seasoned this w/pepper, some cayenne, and garlic. i think i could ended up having just about enough of the sausage/apple for a third quiche. I also only used a bag of preshredded mozzarella and had some left...but next time i'll use it all. Works well, like i said they loved it and want more :)

—bohemianlonghorn

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Dec 19, 2007

I don't like vegetable quiches, but this one was great! I used cheddar cheese (I'm not a fan of swiss), plain sausages, and a golden delicious apple, and it turned out great. Next time I may add more herbs (I like lots). I got 2 frozen deep-dish pie crusts filled with just one recipe. If you use frozen pue crust, don't pre-bake.

—DevilFish

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Nutrition

Calories
359 kcal
18%

Carbohydrates
14.3 g
5%

Cholesterol
152 mg
51%

Fat
24.4 g
38%

Fiber
0.6 g
3%

Protein
19.5 g
39%

Sodium
709 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage Apple Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 359
Calories from Fat: 220

% Daily Value *
Total Fat 24.4g 38 %
Saturated Fat 10.1g 51 %
Cholesterol 152mg 51 %
Sodium 709mg 28 %
** Potassium 163mg 5 %
Total Carbohydrates 14.3g 5 %
Dietary Fiber 0.6g 3 %
Protein 19.5g 39 %
Sugars 5.5g
** Vitamin A 10 %
** Vitamin C 3 %
** Calcium 33 %
** Iron 10 %
** Thiamin 10 %
** Niacin 24 %
** Vitamin B6 6 %
** Magnesium 8 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.