Every year finals roll around and I no longer have time to sleep, let alone eat or grocery shop. The result is an under-nourished 21 year-old, riding on unhealthy doses of sugar and caffeine. Not my best self.
As a college student we have finals twice and year, and twice a year this pattern and version of myself are revealed. I’m not proud of it.
It took me until my senior year (go figure), but I finally was able to think ahead and beat the self-care black hole that finals tries to suck you into! This year, the week before my finals started, I made two of these delicious quiches, and was able to pull them out and enjoy a healthy meal everyday throughout finals week.
And let me tell you what, there is definitely such a thing as comfort food. When you are running on zero sleep, a nice warm homemade slice of quiche is infinitely better for you than your fifth cup of coffee and another cliff bar. Imagine that!
Despite my brain being in finals mode, and thus usually not functioning very well at all, this quiche turned out wonderfully delicious. The green apples bake to a soft punch of zest, the vegetarian sausage adds a nice touch of maple and smoked flavor, and who doesn’t love goat cheese?! (seriously, if you don’t love goat cheese, you should probably seek help.)
Try this delicious quiche for your holiday brunch, breakfast for dinner, or finals week. You can’t say I didn’t warn you!
- 2 thin quiche crusts, or one deep-dish quiche crust (store bought or homemade!)
- 1 Tablespoon olive oil
- 1 yellow onion, thinly sliced
- 8-10 eggs (or 2 cups)
- 1 cup skim milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 granny smith apple, thinly sliced
- 4 ounces crumbled goat cheese*
- 1 ½ cups shredded cheddar cheese
- 4 vegetarian sausage links, cut into small bite-sized pieces
- Preheat the oven to 425˚F.
- Heat one tablespoon of olive oil in a medium sauté pan over medium heat.
- Once hot add the yellow onion and sauté for 20 minutes on low, to caramelize. (I like to add a few Tablespoons of water to the pan to help steam the onions about halfway through). Stir frequently.
- Meanwhile, using an eggbeater beat the eggs in a large bowl.
- Add the milk, salt, and pepper to the eggs and mix well.
- Add the cheddar cheese and goat cheese to the egg mixture, mix well.
- Using a fork, poke dozens of small holes in the pie crust side and bottom to help with the cooking process.
- Arrange a layer of thin apple sliced along the bottom of the piecrust, and then spread a layer of sausage and caramelized onions evenly over the apples.
- Pour the egg mixture over the onions, apples, and sausage, until almost even with the top of the pie pan.
- Gently arrange a few apples slices on top and bake at 425˚ for 10 minutes, then at 350˚ for 50 minutes (or until the egg is set and the crust is lightly browned. Depending on how deep a crust you use, this time may be less!)
- Slice and serve!
Notes and Tips!:
- You can purchase pre-crumbled goat cheese in the store, or chose to crumble it yourself at home. However if you chose to crumble it at home, the goat cheese does not crumble once in the egg mixture, so make sure you crumble it and then add it to the eggs.
- Click here for a true tutorial on how to caramelize onions!
- Optional: Serve with a sprinkle of chopped walnuts on top!
- If using a homemade crust, don’t forget that you will need to cook that crust for 10 minutes before adding the egg mixture! If using a frozen crust, you can simply fill the crust and bake all in one take.
- Source: A Rented Kitchen
- If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (recipe links below):