Fresh Apple Quiche

Apple quiche sounds wrong until you take the first bite. Diced apples, bulk pork sausage, shredded cheese, and a custard of eggs and half-and-half come together into a savory-sweet brunch pie that splits the difference between a Dutch baby and a quiche Lorraine.

Browning the sausage with onions and thyme is where the foundation gets built. Don’t skip the thyme. It’s the herb that ties the apple sweetness to the savory pork, and a quarter teaspoon is enough to thread through every bite without taking over.

Tossing the apples in lemon juice and sugar before they go in serves two purposes. The lemon stops them from browning gray during prep, and the sugar draws out a little juice that concentrates the apple flavor without making the custard watery. Red Delicious are surprisingly the right choice here, they hold their shape better than softer baking apples and bring a mild sweetness that doesn’t clash with the savory custard.

Drain the sausage well before mixing into the custard. Excess fat slicks the top of the quiche and pools in unattractive yellow patches. Press the cooked meat against the side of the pan with a wooden spoon to wring out the grease.

Let the quiche rest the full 10 minutes after baking. The custard finishes setting on the counter, and slicing too soon gives you a runny middle.

Pro Tips

• Use a sharp cheddar or Gruyère. Mild cheeses get lost against the sausage and apple.
• Par-bake the pie crust for 10 minutes before filling to keep the bottom crisp under the wet custard.
• Test for doneness by giving the pan a gentle shake: a slight wobble in the very center means it’s set, jiggling all over means more time.
• Serve warm or at room temperature with a simple salad and a glass of dry cider.

Variations

• Use Granny Smith apples for a more tart, contrast-driven version.
• Swap pork sausage for crumbled bacon or diced ham for a lighter, smokier version.
• Add 2 tablespoons of grated Parmesan on top before baking for a browned, salty crust.