Reviewed: Jun. 15, 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).

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Innkeeper Sue

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Reviewed: Jan. 23, 2009

We thought this was pretty good. I used dried parsley instead of fresh because I didn't have it on hand. I used a Granny Smith apple.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 2, 2008

I think this would taste much better with cheddar cheese in place of the swiss and parmesan. I'll try that next time.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: 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.

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Blindsite

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Reviewed: May 12, 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.

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Lena

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

Very good. My family loved it! I have a 5 year old and 2 year old who don't hardly like anything and they were sneaking pieces of the leftovers. I cut the sausage up so I could have enough for two quiches and there was sausage in every bite. I also sprinkled a little cheddar cheese on top. We will definitely be using this recipe again.

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JMeisha

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Reviewed: Apr. 14, 2008

I really liked this recipe. I made a few changes: I used 1/2 cup cheddar cheese and 1/4 cup mozzarella instead of 3/4 cup swiss. I cut the sausage to 8 oz and used Italian sauage and used only half of a green apple. I also omitted the chives. It took a full 45 minutes to cook but it was worth it. Just enough spice to be good but not overpowering. Will definitely make again.

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karlieliz

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Reviewed: 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 :)

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bohemianlonghorn

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Reviewed: Jan. 1, 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.

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Selaine

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Dec. 25, 2007

Took it over to a friend's for Christmas Brunch, it was great.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: 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.

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DevilFish

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Reviewed: Dec. 3, 2007

Ok, but not great. I like the flavors of apple and sausage, but it just didn't work well in this quiche. I won't make it again.

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Kelly

Cooking Level: Beginning

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Reviewed: 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.

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