A delightful twist on a classic quiche, combining sweet apples and savory sausage in a flaky crust.
Preheat your oven to 450°F (230°C). Roll out the pastry and fit it into a 9-inch tart pan. Prick the bottom and sides with a fork.
Chilling the pastry before baking helps prevent shrinkage.
Bake the pastry for 8-10 minutes until lightly golden. Remove from the oven and let it cool on a wire rack.
Blind baking ensures a crisp crust that won't get soggy.
In a skillet over medium heat, cook the apples, sugar, lemon juice, and onion in butter until the onion is tender. Let the mixture cool for 20 minutes.
Stir constantly to prevent the sugar from burning.
In the same skillet, cook the sausage over medium heat until browned and crumbled. Drain any excess fat.
Use a wooden spoon to break the sausage into small pieces as it cooks.
In a mixing bowl, whisk together the eggs, sour cream, and nutmeg. Stir in the cooled apple mixture and sausage.
Ensure the apple mixture is cool to avoid cooking the eggs prematurely.
Pour the filling into the prepared pastry shell. Sprinkle the cheddar cheese evenly over the top.
Distribute the cheese evenly for a consistent flavor in every bite.
Bake the tart at 350°F (175°C) for 35 minutes or until the center is set and a knife inserted comes out clean. Let it stand for 10 minutes before serving.
Allowing the tart to rest helps it set and makes slicing easier.
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