Makes 6 servings
|1||(9-inch) unbaked pastry shell, 1-1/2 inches deep|
|1/2||pound bulk spicy pork sausage|
|1/2||cup chopped onion|
|3/4||cup shredded peeled tart apple|
|1||tablespoon lemon juice|
|1/8||teaspoon red pepper flakes|
|1||cup (4 ounces) shredded Cheddar cheese|
|Dash black pepper|
- Preheat oven to 450°F. Line pastry shell with aluminum foil; partially fill with uncooked beans or rice to weight shell. Bake 10 minutes. Remove foil and beans; continue baking pastry 5 minutes or until lightly browned. Let cool. Reduce oven temperature to 375°F.
- Crumble sausage into large skillet; add onion. Cook and stir over medium heat until sausage is browned and onion is tender. Spoon off and discard pan drippings. Add apple, lemon juice, sugar and red pepper flakes. Cook over medium-high heat 4 minutes or until apple is barely tender and all liquid is evaporated, stirring constantly. Let cool. Spoon sausage mixture into pastry shell; top with cheese. Whisk eggs, half-and-half, salt and black pepper in medium bowl. Pour over sausage mixture. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting to serve.
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