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


Recipe Summary

30 mins
50 mins
18 mins
10 mins
1 hr 48 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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; fat 29g; cholesterol 259mg; saturated fat 12g; carbohydrates 30g; mono fat 12g; poly fat 4g; insoluble fiber 1g; sugars 6g; protein 16g; vitamin a 437.3IU; vitamin c 5.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 40.3mcg; vitamin b12 1mcg; sodium 686mg; potassium 462mg; calcium 101mg; iron 2mg.