If you’re on the lookout for a brunch or dinner dish that feels both comforting and delightfully fresh, let me introduce you to the Sausage Asparagus Quiche Recipe. This quiche brilliantly balances savory breakfast sausage, tender asparagus, and a rich custard made from eggs and half and half, all nestled inside a golden potato crust. It’s the kind of recipe that feels like a warm hug on a plate—perfect for sharing with family and friends any time you want a meal that’s elegant yet down-to-earth.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Sausage Asparagus Quiche Recipe come alive. Each one plays an essential role, from the creamy eggs that set the custard to the fresh asparagus that adds a pop of vibrant green and crunch. Together, they create a harmony of flavors and textures that’s pure magic.
- Russet potatoes: These form a sturdy, golden crust that crisps beautifully and supports the rich filling.
- Breakfast sausage: Adds a flavorful, savory punch that complements the fresh veggies perfectly.
- Onion: Finely diced for a gentle sweetness that melts into the filling.
- Large eggs: The backbone of the custard, ensuring it’s silky and set just right.
- Half and half: Infuses the quiche with creamy richness without weighing it down.
- Mexican cheese blend: Melts into the quiche, providing gooey, cheesy goodness and a touch of smoky flavor.
- Fresh parsley and dill: Finely chopped herbs that brighten the dish with fresh, green notes.
- TABASCO® Sauce: Adds a subtle kick to wake up the savory layers without overpowering the dish.
- Sea salt and black pepper: Season perfectly to enhance all the flavors.
- Garlic powder: Brings a subtle depth to the seasoning blend.
- Fresh asparagus: Trimmed and sliced into thirds, providing a crisp-tender bite and beautiful color contrast.
How to Make Sausage Asparagus Quiche Recipe
Step 1: Prepare the Potato Crust
Peel and grate the russet potatoes, then squeeze out excess moisture to ensure your crust gets nice and crisp. Press the shredded potatoes firmly into a greased pie dish, forming an even layer up the sides to act as your quiche base. Bake this crust first until it’s golden and beginning to get crispy—this prevents sogginess once the filling goes in.
Step 2: Cook the Sausage and Onions
While your crust is baking, sauté the breakfast sausage in a skillet until nicely browned. Remove excess fat, then toss in the finely diced onion and cook until soft and fragrant. The combination of sausage and sweet onions is the savory heart of this quiche and delivers wonderful depth.
Step 3: Blanch the Asparagus
Bring a pot of salted water to a boil, then drop in the asparagus pieces for just about 1-2 minutes until bright green and slightly tender. Immediately transfer them to an ice bath to halt cooking; this ensures they stay crisp and vibrant when baked.
Step 4: Mix the Custard
In a large bowl, whisk together 5 eggs, half and half, sea salt, black pepper, garlic powder, chopped herbs, and TABASCO® sauce. This custard mixture forms the creamy base of your quiche and the seasoning layers give it a delightful depth of flavor.
Step 5: Assemble the Quiche
On your pre-baked potato crust, spread the sausage and onion mixture evenly. Add the blanched asparagus on top, then sprinkle the Mexican cheese blend across the filling. Finally, pour the custard mixture gently over everything, allowing it to settle evenly.
Step 6: Bake to Perfection
Place the assembled quiche in the oven and bake until the custard is just set and the top is lightly golden, usually about 35-40 minutes. To check doneness, give the quiche a gentle shake; it should have only a slight jiggle in the center.
How to Serve Sausage Asparagus Quiche Recipe
Garnishes
A sprinkle of fresh parsley or dill on top right before serving not only adds a burst of green but also elevates the fresh, herbaceous notes. For a little extra pop, you might drizzle a tiny bit of extra TABASCO® sauce or cracked black pepper.
Side Dishes
This Sausage Asparagus Quiche Recipe pairs wonderfully with a crisp green salad with a tangy vinaigrette, or even roasted cherry tomatoes. Light, fresh sides balance the richness of the quiche and keep your meal feeling bright and delightful.
Creative Ways to Present
Slice your quiche into neat wedges and serve on rustic wooden boards for a charming brunch spread. Alternatively, cut into squares and serve as a finger-friendly treat at your next gathering—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover quiche tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. The flavors deepen over time, making it just as delicious the next day.
Freezing
You can freeze the quiche after baking by wrapping it securely in freezer-safe foil or placing it in a sealed container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 15 minutes to regain that just-baked texture. Avoid the microwave if possible to keep the crust crisp and the filling creamy.
FAQs
Can I use a regular pie crust instead of a potato crust?
Absolutely! A traditional pie crust works wonderfully if you prefer a classic texture, though the potato crust adds a unique crispness and hearty flavor that complements the filling beautifully.
Is it necessary to blanch the asparagus?
Blanching keeps the asparagus tender-crisp and vibrant green after baking. You can skip this step if you like softer veggies, but blanching really adds to the dish’s appeal.
Can this quiche be made vegetarian?
Sure thing! Simply omit the sausage and consider adding sautéed mushrooms or your favorite roasted vegetables to keep that savory, satisfying profile.
What type of cheese can I substitute for the Mexican blend?
Feel free to use Gruyère, sharp cheddar, or a Swiss cheese for a different but equally delicious cheesy layer in the quiche.
Can I prepare this quiche the night before serving?
Yes, you can assemble it and refrigerate overnight before baking the next day. Just add an extra few minutes to the baking time if it’s chilled through.
Final Thoughts
There’s something so wonderfully comforting and satisfying about this Sausage Asparagus Quiche Recipe that I just know it could become your new favorite. The way the savory sausage mingles with fresh asparagus and the creamy custard nestled in a crispy potato crust is truly a winner every time. Take a little time to whip it up—you’ll be rewarded with smiles all around the table and a dish that’s as versatile as it is delicious. Happy cooking!
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Sausage Asparagus Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
This Sausage Asparagus Quiche is a hearty and flavorful dish that combines savory breakfast sausage, tender asparagus, and a creamy egg custard with a cheesy Mexican blend. Perfect for brunch or a comforting dinner, it features a russet potato crust for a unique twist on the classic quiche, enriched with fresh herbs and a touch of TABASCO® sauce for subtle heat.
Ingredients
Crust
- 1 1/2 lbs or 5 medium russet potatoes
Filling
- 12 oz Breakfast Sausage (casings removed)
- 1/2 medium onion (finely diced)
- 8 oz asparagus (ends removed and cut into thirds)
- 6 large eggs (divided)
- 1 1/2 cups half and half
- 1 cup Mexican Cheese blend
- 2 Tbsp parsley (finely chopped)
- 1 Tbsp dill (finely chopped)
- 2 tsp TABASCO® Sauce (or added to taste)
- 1 1/2 tsp sea salt (divided)
- 1/2 tsp black pepper (divided)
- 1/4 tsp garlic powder
Instructions
- Prepare the Potato Crust: Peel and grate the russet potatoes, then squeeze out excess moisture using a clean kitchen towel. Season the grated potatoes with 1 teaspoon of sea salt and 1/4 teaspoon of black pepper. Press the grated potato mixture evenly into the bottom and up the sides of a greased 9-inch pie dish or quiche pan to form a crust.
- Cook the Sausage and Vegetables: In a skillet over medium heat, crumble and cook the breakfast sausage until fully browned. Remove from the skillet and set aside. In the same skillet, sauté the finely diced onion until translucent. Add the asparagus pieces and cook until just tender, about 3-4 minutes. Combine the cooked sausage, onions, and asparagus, and set aside.
- Prepare the Egg Mixture: In a large bowl, whisk together 5 of the eggs, half and half, parsley, dill, garlic powder, TABASCO® sauce, remaining sea salt, and black pepper until well blended.
- Assemble the Quiche: Evenly spread the cooked sausage and vegetable mixture over the potato crust. Sprinkle the Mexican cheese blend on top. Carefully pour the egg and half and half mixture over the filling ensuring it is evenly distributed.
- Bake the Quiche: Preheat the oven to 350°F (175°C). Place the quiche in the oven and bake for approximately 70-90 minutes, or until the egg custard is set and a toothpick inserted in the center comes out clean. The top should be lightly browned and the crust crispy.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing. This resting period helps the custard to set fully and makes slicing easier. Serve warm or at room temperature.
Notes
- You can prepare the potato crust in advance and refrigerate it to help it hold its shape better during baking.
- For a spicier flavor, increase the amount of TABASCO® sauce to your taste.
- Use a mandoline or food processor for evenly grated potatoes to ensure even cooking.
- Ensure to squeeze out as much moisture as possible from the potatoes to avoid a soggy crust.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheat well in the oven or microwave.
