Fall Harvest Quiche Recipe

Crustless Quiche Uses Half An Acorn Squash
Preparation time: 25 minutes. Serves 6

3 acorn squash, each about 1 1/2 - 2 pounds
6 ounces bulk pork sausage
3 baking apples (about 12 ounces), cored and sliced
9 large beaten eggs
3 tablespoons sliced green onions
3/8 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup shredded cheddar cheese

Cut the acorn squash in half and scoop out the seeds and fiber using a spoon or scoop
Arrange the squash halves, cut side down, in baking pans and por enough water into the pans to just cover the bottom of the pans
Bake at 350 degrees F for 20 minutes
In a skillet or baking pan, brown the sausage, breaking it into small pieces as it browns
Add the apple slices to the pan with the sausage and cook 2 - 3 minutes or until the apples just begin to get tender
Drain the sausage and the apple slices
Mix eggs with the green onion, nutmeg and salt
Turn squash halves cut side up and portion about 2 ounces of apples and 1 ounce of sausage into each half
Carefully pour about 4 ounces of egg mixture into each squash half
Bake at 350 degrees F for 25 minutes
Sprinkle each half with 1 tablespoon of cheese
Return the squash quiche to the oven and bake until knife inserted in egg mixture comes out clean (about 10 minutes longer)