from The Treasury of Creative Cooking

• 1 (9 inch) pastry shell
• ½ pound bulk spicy pork sausage (Jones Hot works fine)
• ½ cup chopped onion
• ¾ cup shredded, peeled tart apple
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1/8 teaspoon crushed red pepper flakes
• 1 cup (2 ounces) shredded cheddar cheese
• 3 eggs
• 1 ½ cups half and half
• ½ teaspoon salt
• Ground pepper

1. Preheat oven to 425°F.
2. Place foil inside pastry shell, partially fill with uncooked beans or rice.  Bake 10 minutes.  Remove foil and beans or rice and continue baking 5 minutes or until lightly browned.  Let cool.
3. Reduce oven to 375°F.
4. Crumble sausage into large skillet; add onion.  Cook over medium heat until meat is browned and onion is tender.  Spoon off and discard pan drippings.  (The innkeeper props the skillet handle up, lets the drippings drain to the bottom of the pan, then wipes with paper towels.)
5. Add apple, lemon juice, sugar, and red pepper flakes to skillet. 
   
6. Cook on medium high stirring constantly, 4 minutes or until apple is just tender and all liquid evaporated.  Let cool.
7. Spoon sausage mixture into pastry shell; top with cheese.  Whisk eggs, half and half, salt, and dash of black pepper into medium bowl and pour over sausage mixture.
8. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. 
   
9. Let stand 10 minutes before cutting.  Serves 6.