Sausage and Apple Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g quality pork sausages, casings removed</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 medium apples (Braeburn or Granny Smith), peeled and thinly sliced</li><li class="ingredients-single-item">2 tsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp butter</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">100g grated Gruyère cheese (or mature Cheddar)</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. In a food processor or large bowl, combine the flour and salt. Add the cold cubed butter and pulse or rub with your fingertips until the mixture resembles breadcrumbs. Using cold butter and working quickly helps create flaky layers in your pastry. Gradually add just enough ice-cold water to bring the dough together - about 3-4 tablespoons. Form into a disc, wrap in cling film, and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press into the corners without stretching the dough. Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. This partial baking ensures your crust won't become soggy when filled with the custard mixture. Trim any remaining overhang with a sharp knife.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry is baking, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the sausage meat, breaking it up with a wooden spoon as it cooks. Once lightly browned (about 5-6 minutes), remove the sausage with a slotted spoon to a paper towel-lined plate, leaving the flavorful fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same pan, add the butter and onions. Cook gently for 5-7 minutes until soft and translucent but not browned. Add the apple slices, thyme, and brown sugar, and cook for another 3-4 minutes until the apples are just tender but not mushy. You want them to hold their shape in the quiche. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large jug, whisk together the eggs, cream, and milk until well combined. Stir in half of the grated cheese, black pepper, nutmeg, and salt. The combination of cream and milk creates the perfect custard texture – rich without being too heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the cooked sausage and apple-onion mixture evenly in the partially baked pastry case. Pour the egg mixture carefully over the filling, ensuring it's evenly distributed. Sprinkle the remaining cheese on top. The custard should come nearly to the top of the pastry case but not overflow.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the quiche to the oven and bake for 30-35 minutes until the filling is set with just a slight wobble in the center and the top is golden brown. The custard will continue to set as it cools, so don't be tempted to overbake. A perfectly baked custard should be trembling like jelly in the center – if it's completely firm in the oven, it will be overcooked when cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let the quiche rest for at least 15-20 minutes before removing from the tin. This resting period is crucial as it allows the custard to fully set and makes the quiche easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. The quiche can be made up to 2 days ahead and refrigerated – simply warm in a 160°C oven for 10-15 minutes before serving.</li></ol>