Today we’re going full on fall brunch-mode with this apple, sausage and smoked gouda quiche.
Drizzled with a hollandaise sauce that can be made in just minutes and flavored with all of the summer to fall transitional flavors like jalapeño and maple, this quiche is officially one of my all time favorite breakfast recipes.
Get your brunch on! Embrace the summer to fall transition with some quiche!
PRO TIP: Letting the quiche set for at least 20 minutes prior to serving is essential for a quiche that stays together! This quiche is best when made a day ahead of time and then reheated for 5-10 minutes in the oven at 350 F.
Apple, Sausage & Smoked Gouda Quiche
FOR QUICHE FILLING:
- 1 pie crust dough
- 4 eggs
- ¼ cup heavy cream
- 2 tablespoons maple syrup
- 1 cup apple smoked gouda cheese shredded
- ¼ cup red onion chopped
- ¼ cup sausage cooked & crumbled
- 1 jalapeno diced
- 10 chives chopped
- 1 teaspoon coriander
- 1 teaspoon chili pepper
- 1 teaspoon garlic powder
- 2 Fiji apples sliced thin
- salt & pepper to taste
- butter for greasing
- fresh parsley for topping
- Preheat the oven to 350 F. Butter the quiche pan on the bottom and well into the sides. Cut parchment paper to fit the bottom of the quiche pan and assemble the pan.
- Roll out the pie crust dough so that it can completely cover the bottom and edges of a quiche pan. Trim the excess dough and press into the sides of the pan. Poke small holes into the bottom of the crust with the tip of a knife to vent the crust. Bake for 8 minutes – until the dough is set in shape but still pale in color.
- In a small bowl, stir together the eggs, heavy whipping cream, maple syrup, red onion, crumbled sausage, diced jalapenos, chives, coriander, chili powder and garlic powder. Season with salt and pepper, to taste. Stir until well combined.
- Pour the filling into the pre-baked crust and use a spatula to spread it into an even layer in the crust. Arrange the slices of apples on top of the filling in whatever pattern you please. Sprinkle more gouda on top of the quiche and apple slices. Season the top of the quiche with salt and pepper.
- Bake for 30-40 minutes, until the edges are golden brown the center barely wobbles. Check periodically towards the end to ensure the quiche doesn't burn.
- Remove the quiche from the oven. Rest at least 20 minutes before removing from the pan.
- ALTERNATIVELY: Remove from oven and cool completely to set the quiche completely. Reheat in the oven at 350 F for 8-10 minutes prior to serving. Keep up to 48 hours in the fridge.
- While the quiche cools, make the hollandaise sauce by melting 4 tablespoons of butter in a microwave safe dish for about 30 seconds. In a separate cup or stand blender, combine the egg yolks, lemon juice, chili powder, parsley, salt and pepper.
- In a slow, continuous stream while the immersion blender or stand blender is running on low speed, pour the hot melted butter into the eggs. This will cook the eggs – don't pour it in all at once or the eggs will scramble.
- Pour the hollandaise over the quiche or spread it on in a thick layer. Garnish with the remaining parsley. Enjoy while you brunch!