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
Scale
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.
