Pork 'n' Pippins Quiche | Midwest Living
More
Close

Pork 'n' Pippins Quiche

Recipe finder

Pork 'n' Pippins Quiche

5
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 30 mins
  • Bake 50 mins to 55 mins
  • Cook 18 mins to 22 mins
  • Stand 10 mins

Login to save this recipe

At Round Barn Farm Bed and Breakfast and Bread in Red Wing, Minnesota, Robin and Elaine Kleffman serve this sweet-and-savory autumn quiche with a dollop of sour cream and seasoned, broiled tomato halves on the side.

Ingredients

  • 1/2 15 - package (1 crust) rolled refrigerated unbaked piecrust or 1 homemade unbaked pastry shell
  • 2 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup apple cider or apple juice
  • 1 1/2 cups thinly sliced, peeled Pippin, Haralson, Granny Smith or other tart apples
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 ounces bulk pork or turkey sausage, cooked and drained
  • 1/4 cup shredded cheddar cheese (1 ounce)
  • 7 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Sour cream

Directions

  1. Line a 9-inch pie plate with pastry; flute edge as desired. Line pastry with double thickness of foil. Bake in a 450 degrees F. oven for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce temperature to 325 degrees F.
  2. While pastry bakes, in a medium saucepan, add potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until just tender. Drain well; set aside.
  3. Meanwhile, in another medium saucepan, bring apple cider to boiling; reduce heat. Add sliced apples, brown sugar and cinnamon. Simmer, uncovered, over medium heat for 8 to 10 minutes or until apples are soft and juice is slightly thickened, stirring occasionally.
  4. In a large bowl, combine potatoes, apple mixture and sausage. Spoon potato mixture into the hot prebaked pastry shell; top with cheese. In a medium bowl, combine beaten eggs, salt and pepper. Pour over mixture in pastry shell. To prevent overbrowning, cover edge of pie with foil.
  5. Bake in preheated oven for 50 to 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with sour cream.

Nutrition Facts

(Pork 'n' Pippins Quiche)

Servings Per Recipe 6, Potassium (mg) 462, sat. fat (g) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 686, Folate (µg) 40, chol. (mg) 259, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Monosaturated fat (g) 12, Niacin (mg) 2, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 29, vit. C (mg) 6, carb. (g) 30, cal. (kcal) 460, sugar (g) 6, fiber (g) 1, vit. A (IU) 437, iron (mg) 2, pro. (g) 16, calcium (mg) 101

Add Your Comment