Apple and Sausage Quiche

1(9-inch) unbaked pastry shell, 1-1/2 inches deep
1/2 pound bulk spicy pork sausage
1/2 cup chopped onion
3/4 cup shredded peeled tart apple
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon red pepper flakes
1 cup (4 ounces) shredded Cheddar cheese
3 eggs
1&1/2 cups half-and-half
1/4 teaspoon salt
dash black pepper

Preheat oven to 450 F. Line pastry shell with aluminum foil; partially
fill with uncooked beans or rice to weight shell. Bake 10 minutes.
Remove foil and beans; continue baking pastry 5 minutes or until
lightly browned. Let cool. Reduce oven temperature to 375 F.

Crumble sausage into large skillet; add onion. Cook and stir over
medium heat until sausage is browned and onion is tender. Spoon off
and discard pan drippings. Add apple, lemon juice, sugar and red
pepper flakes. Cook over medium-high heat 4 minutes or until apple is
barely tender and all liquid is evaporated, stirring constantly. Let
cool. Spoon sausage mixture into pastry shell; top with cheese. Whisk
eggs, half-and-half, salt and black pepper in medium bowl. Pour over
sausage mixture. Bake 35 to 45 minutes or until filling is puffed and
knife inserted in center comes out clean. Let stand 10 minutes before
cutting to serve.


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