Apple Sausage and Smoked Gouda Quiche Recipe

What’s Up, Hungry People

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!

Here’s What You Need

• Pie crust dough – Forms the base of our quiche, holding all the delicious fillings.
• Eggs – Adds structure and richness to the quiche filling.
• Heavy cream – Gives the quiche a creamy, luxurious texture.
• Maple syrup – Adds a touch of sweetness to balance the savory ingredients.
• Apple smoked gouda cheese – Brings a smoky, tangy flavor.
• Red onion – Provides a bit of crunch and mild sweetness.
• Sausage – Adds a hearty, savory element.
• Jalapeno – Kicks up the heat and adds a peppery flavor.
• Chives – Adds a mild onion flavor and a touch of color.
• Coriander – Adds a warm, citrusy note.
• Chili powder – Brings a bit of heat and depth of flavor.
• Garlic powder – Adds a hint of garlic flavor.
• Fuji apples – Adds a sweet, crisp contrast to the savory ingredients.
• Salt and pepper – Enhances the flavors of the other ingredients.
• Butter – Used for greasing the pan, ensuring the quiche doesn’t stick.
• Fresh parsley – A fresh, vibrant garnish.
• Butter (for hollandaise sauce) – Provides richness and body.
• Egg yolks – Emulsify and thicken the hollandaise sauce.
• Lemon juice – Adds acidity to balance the richness of the sauce.
• Chili powder (for hollandaise sauce) – Adds a subtle heat.
• Parsley (for hollandaise sauce) – Adds color and a fresh flavor.

Let’s Cook

Preheat your oven to 350°F. Grab your quiche pan and give it a good buttering on the bottom and sides. This prevents sticking and adds a little extra flavor. Cut a piece of parchment paper to fit the bottom of the pan and assemble it all together.

Next, roll out your pie crust dough. You want it to cover the bottom and edges of the pan completely. Trim any excess and press the dough firmly into the sides. Use the tip of a knife to poke small holes in the bottom to vent the crust. Pop it into the oven and bake for about 8 minutes. You’re looking for it to set in shape but still be pale in color.

Mixing It Up: The Filling

While your crust is baking, let’s whip up the filling. In a small bowl, combine the eggs, heavy cream, maple syrup, red onion, crumbled sausage, diced jalapeno, chives, coriander, chili powder, and garlic powder. Don’t forget to season with salt and pepper to taste. Stir until everything is well combined.

Assembling the Quiche

Once your crust is ready, pour the filling into it. Use a spatula to spread it out into an even layer. Now, let’s get creative with those Fuji apple slices. Arrange them on top of the filling in any pattern you like. Sprinkle the shredded apple smoked gouda cheese over the top, along with a bit more salt and pepper.

Baking Time

Bake the quiche for 30-40 minutes, or until the edges are golden brown and the center is just barely wobbly. Keep an eye on it towards the end to make sure it doesn’t burn.

Cool and Serve

When the quiche is done, remove it from the oven and let it rest for at least 20 minutes before cutting into it. This helps it set and makes slicing easier. If you’re not serving it right away, let it cool completely, then reheat it in the oven at 350°F for 8-10 minutes before serving. You can store it in the fridge for up to 48 hours.

Hollandaise Sauce

While your quiche is cooling, let’s make the hollandaise sauce. Melt 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. With the blender running on low speed, slowly pour the hot melted butter into the egg mixture. This will cook the eggs gently, giving you a smooth sauce.

Finishing Touch

Pour the hollandaise sauce over the quiche or spread it on in a thick layer. Garnish with the remaining parsley and get ready to enjoy a fantastic brunch!

Extra Tips and Tricks

• Perfect Crust: For an extra crisp crust, blind bake it with pie weights or dried beans. This helps prevent a soggy bottom.
• Spicy Kick: If you love spice, add a pinch of cayenne pepper to the filling. It’ll give your quiche an extra kick.
• Cheese Substitutes: If you can’t find apple smoked gouda, try smoked cheddar or even a sharp regular gouda.
• Apple Slices: For an even cook, make sure your apple slices are thin and uniform. This way, they’ll bake evenly.
• Storage Tips: Store leftovers in an airtight container in the fridge. To reheat, warm individual slices in the microwave for 1-2 minutes or in the oven at 350°F for 8-10 minutes.

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.