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.
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.