New Year’s Brunch Quiche

Disclosure: This post may contain affiliate links, meaning if you decide to make a purchase through my links I may earn a commission at no additional cost to you. See my disclosure for more info.

This recipe is a family-favorite that I have passed on to many friends over the years. In fact, I have one friend who now makes it more often than I do! Because of the cranberries and apples, it’s a great quiche for the holidays. I serve it for Christmas morning or New Year’s Day.

Make it any time of year whenever you’re serving a brunch crowd—I have yet to find anyone who doesn’t love it!

Ingredients

• 9-inch unbaked pie crust
• 1/2 lb. Bob Evans Savory Sage Sausage (can use original if this is not available)
• 1/4 cup chopped yellow onion
• 3/4 cup dried cranberries
• 1 1/2 cups Monterey Jack
• 3 eggs, slightly beaten
• 1 1/2 cup half and half
• 3/4 cup diced apples

Directions

1. Preheat oven to 400°. Bake pie shell for 7 minutes (do not prick shell). Remove from oven and set aside.
2. Reduce oven temperature to 375°.
3. In large skillet, crumble and cook sausage and onion over medium heat until sausage is browned. Drain off drippings.
4. Remove from heat and stir in cranberries and apples.
5. Sprinkle cheese on bottom of pie shell, then evenly cover with the sausage mixture.
6. In medium bowl, combine eggs and half and half; whisk until mixed but not frothy.
7. Pour egg mixture over top of mixture in pie shell.
8. Bake 40-45 minutes or until knife inserted comes out clean.
9. Let stand 10 minutes before serving. Serves six.