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; 29 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 12 g monounsaturated fat; 259 mg cholesterol; 686 mg sodium. 462 mg potassium; 30 g carbohydrates; 1 g fiber; 6 g sugar; 16 g protein; 0 g trans fatty acid; 437 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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