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.

Source: Midwest Living
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Ingredients

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Directions

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  • Line a 9-inch pie plate with pastry; flute edge as desired. Line pastry with double thickness of foil. Bake in a 450°F. oven for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce temperature to 325°F.

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  • 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.

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  • 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.

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  • 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.

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  • 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. Top with fresh sage and serve with sour cream.

Nutrition Facts

460 calories; total fat 29g; saturated fat 12g; polyunsaturated fat 4g; monounsaturated fat 12g; cholesterol 259mg; sodium 686mg; potassium 462mg; carbohydrates 30g; fiber 1g; sugar 6g; protein 16g; trans fatty acidg; vitamin a 437IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 40mcg; vitamin b12 1mcg; calcium 101mg; iron 2mg.

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