I’m a big fan of things that are round. Cookies, cakes, pancakes, truffles, biscuits, doughnuts. I could keep going. Cheesecake is my favorite. Homemade apple pie a la mode with caramel drizzled on top runs a close second.
So, it’s no wonder that I love quiches. I love their buttery crusts and their pie-like slices. Absolutely fabulous.
But we can’t have buttery crusts, now can we? Damnit.
3 days left until a weekly cheat day enters my life again, in which I CAN indulge in a buttery crust every once in a while. In the meantime, you can imagine my sheer joy upon finding a recipe for a quiche with a meat crust. I was quickly inspired to create my own meat crusted quiche recipe.
Paleo Friendly Apple Quiche with Sausage Crust
1 lb breakfast pork sausage
2 medium apples, peeled & chopped ( I used 1 Gala and 1 Braeburn… but use whichever cooking apple you prefer.)
1/2 tsp onion powder (or 1/2 an onion, diced. I hate onions. Cater this recipe to your onion needs… and good luck with that breath!)
1 TBS honey
1 TBS pure maple syrup
1 tsp lemon juice
dash of salt and pepper
2 TBS oil or fat
4 eggs, whisked
1. Preheat oven to 375 degrees
2. Press meat into a pie plate. I used a deep dish pie plate and pressed the sausage into the bottom and up the sides, onto the rim. This step is kind of fun!
3. Place the pan on a cookie sheet (to catch spills) and bake for 18-20 minutes
4. Meanwhile, in a bowl, combine the apples, onion powder (or onions…), honey, maple syrup, lemon juice and salt/pepper. Toss well.
5. Heat the oil/fat in a saucepan over medium heat. If you aren’t strictly Paleo, you can use butter for this step. Add the apple mixture. Cook about 8-10 minutes, or until the onions become translucent.
6. Allow apple mixture to cool.
7. Once cooled, add the eggs to the apple mixture and mix well.
8. Remove the crust from the oven and drain any excess oil/fat. The meat will have shrunken slightly in the pan. Totally fine. Why does it shrink, you ask? In the words of George Costanza, “It just does.”
9. Pour your egg mixture into the crust.
10.Place back into the oven and bake for 25-30 minutes, broiling for the last few minutes to get a nice bronze on top.
11. Let cool some before serving.
Delicious, right?! I’ll go ahead and say it now – You’re welcome! 😉