‘Tis the season to glean apples! Last year was not a good one for Michigan’s apple crop — we fell far short of our usual billion-pounds-per-year yield. This year, though, the apple trees are in full ripeness, and there are lots of them. (Cider mill operators must be breathing a HUGE sigh of relief!) In my neighborhood, my favorite apple tree is nearly toppling over with the weight of all its apples. Gleaning has never been so easy.
Fortunately for my breakfast planning, I also keep straight-off-the-farm breakfast sausages in the freezer plus a carton of straight-off-the-farm eggs in the fridge. What do you get when you put together apples, sausage, and eggs? A lovely breakfast!
This 9″ crustless quiche is easy to assemble and can be refrigerated for a week, so spending 10 minutes sautéing apples and sausage means seven days of deliciously satisfying breakfast. No need to worry about a water bath when baking the quiche, either — whisking in whole milk helps keep the eggs stable and less prone to overcooking, plus the apples provide some nice steam action to help the eggs bake into a fluffy crustless quiche.
Apple Sausage Breakfast Quiche Makes a 9″ pan.
Butter for the skillet, preferably from grass-fed cows
1 1/2 lbs. apples, preferably organic
1 tsp. cinnamon (or more if you’re a giant cinnamon fan like me)
4 oz. breakfast-link-style sausages, preferably made with meat from grass-fed animals
1 cup whole milk, preferably from grass-fed cows
4 eggs, preferably from free-range hens
Preheat oven to 400F and grease a 9″ pie pan. (I save my butter wrappers and use them to grease pans and baking sheets.) Melt a knob of butter in a large skillet over medium-low heat. Cut apples into thin slices — discarding cores — and place them in the skillet as you go. Stir in cinnamon and cook, stirring occasionally, for 5 to 10 minutes over medium heat or until they’re starting to turn translucent but still feel firm when pressed with a spatula or wooden spoon. (The thinner the apples are sliced, the more quickly they’ll cook.) Remove to a large mixing bowl.
Add the sausages to the same skillet and sauté over medium-low heat for 3 to 5 minutes, occasionally rolling/flipping the sausages to cook all sides evenly. Pre-cooked sausages only need a minute or two to brown; raw sausages will need at least 5 minutes too cook all the way through. Use the edge of a spatula to cut the sausages into bite-sized pieces before removing them from the pan to the bowl with the apples in it. (Cutting the sausage into pieces is also a great way to confirm that they’re opaque and cooked all the way through.)
Whisk milk and eggs into the apples and sausages and pour everything into the greased pie pan, then bake for 30 minutes or until the top is golden-brown and slightly puffed. Let cool on wire rack.
Leftover quiche can be refrigerated for a week. You can serve it chilled from the fridge or let it come to room temp before serving.