Ingredients:

One 9-inch deep dish pastry shell

1/2 pound lean seasoned bulk sausage (Italian or Breakfast)

1/2 chopped onion

4 Tablespoons butter

4 Tablespoons brown sugar

2 Granny Smith apples (or other hard, tart apple) -- peeled, cored and chopped

3/4 cup shredded sharp cheddar

1 to 2 egg yolks

1 to 2 whole eggs

1/2 cup milk, half & half, or low-fat buttermilk

1/2 teaspoon tarragon, oregano, or parsley

Thaw pastry shell. Saute onion in butter until translucent. Add sausage and sprinkle with brown sugar. Break sausage up into small pieces while cooking. Drain sausage well on paper towels. Place in thawed pastry shell.

Saute apples in a little butter, 2 to 3 minutes. Spread over sausage. Spread cheese over apples.

Beat eggs and dairy product. Pour over mixture in pastry shell. Sprinkle with seasoning.

Bake at 350 degrees and cook for about 25 to 35 minutes or until a tester comes out clean.

Each quiche will feed 5 to 6 people.

• 1801 First Inn
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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