Apple Maple Man Quiche

Apple Maple Man Quiche

This recipe is a brain child of both Brad and myself. We love to cook together. It helps with the timing, the cleaning, and the brain storming. Two minds are better than one! One day I went to make a quiche and just used maple sausage. It tasted pretty good, but there was potential for greatness. Brad added the two ingredients that brought this quiche up the totem pole to Thunderbird position: apples and caramelized onions! The best part of the this quiche is that 1/4 of the 9inch quiche is only 8 Weight Watchers Plus Points. 


The quiche is created in four stages: apples and onions preparation, sausage preparation, egg preparation, and quiche construction. 

Maple Syrup over Onions and Apples

Apples and Onions: Chop 1 sweet red apple and 1 onion into pieces. The pieces should not be too small because when you saute them, they will cook down to be too small. Saute them in a small frying pan. Pour a touch of maple syrup on them to absorb extra flavor. Set aside.

Sausage: Use Jimmy Dean Maple Sausage. Fry up the sausage in a large skillet. When I have finished cooking the sausage all the way through, I drain the fat from it to cut down on the calories. I fold up two paper towels at the bottom of a bowl, lay another two unfolded over it. Then pour the sausage into the bowl and bundle with the paper towels, pressing gently. Wipe out the oil from the frying pan and return the sausage to the pan. Stir in the apples and onions mixture and set aside.

Paper towels BEFORE sausage drain

Paper towels AFTER the sausage drain

Eggs: I prep the egg mixture in a Pyrex liquid measure cup. Crack four eggs into the cup.Technically, you can pour in a touch of half and half. I tend to leave it out to cut out calories. I never notice it is missing with this particular recipe. To season the eggs, I crack peppercorn in and add about 1 Tbsp of tarragon and 1 tsp. of dill (roughly). Whisk the ingredients together and set aside. I leave the salt out because the sausage tends to be salty enough. Set the eggs aside. 

Quiche Construction: This is the most important part of the recipe. I use a 9 inch prepared crust (as a time saver... so I can make the blog!) I do not use deep dish because it has a difficult time cooking the whole way through without burning the top. First, lay the pie crust on a flat pan to put in the oven. This prevents an oven mess in the event that it overflows and makes the uncooked quiche easier to transport. Next, I sprinkle 1/4 cup of shredded cheddar cheese over the bottom of the crust. This helps to keep the quiche together when slicing it later. Then, fill in the apple, sausage, and onion mixture into the crust and atop of the cheese. 

Crust with sausage mixture inside

Next, pour the egg mixture over the sausage mixture. Use caution, since it will pool in certain places where the sausage is low. Pour in large, concentric circles. With a flat spatula, press down on the sausage and even out the top so that the egg mixture flows over.

Press sausage mixture to even out the top and disperse egg

Place the quiche in the oven at 350 degrees Fahrenheit. Allow it to cook for 30 minutes. Make sure to keep the quiche on a pan. 

Quiche on pan in the oven!

When finished, slice the quiche through the center with a knife to check if completely cooked.

Are you done?

Note: This is not a delicate quiche. We call it the meaty man quiche at home because it has enough substance to keep my state trooper hubby satisfied at DINNER. Sometimes, we will also serve it with another side item, like Aidell's Chicken Apple Sausage, or Smithfield Maple Ham Steak.