Sausage Apple Quiche

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sausage Apple Quiche to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sausage Apple Quiche, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (9 inch) refrigerated pie crust
• 3/4 cup shredded Swiss cheese
• 2 tablespoons Parmesan cheese
• 1 tablespoon chopped fresh
• chives
• 1 tablespoon chopped fresh
• parsley
• 1 (12 ounce) package Bob
• EvansВ® Original or Maple
• Sausage Links
• 4 eggs
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 dash cayenne pepper (optional)
• 1 medium apple, cut into 1/4-inch
• slices

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 425 degrees F

Step 2: Technique & Execution

Line 10-inch quiche or pie pan with pie crust

Step 3: Technique & Execution

Sprinkle cheeses, chives and parsley over bottom of crust

Step 4: Technique & Execution

Cook sausage in large skillet over medium heat until no longer pink in the center

Step 5: Technique & Execution

Arrange in spoke fashion over cheese layer

Step 6: Technique & Execution

Beat eggs in medium bowl with wire whisk until light in color