Asparagus Sausage Quiche is loaded with fresh asparagus, breakfast sausage, and cheddar cheese. The texture is silky, and creamy, and surprisingly quick and easy to make.
After you take one bite of this sausage asparagus quiche, you'll want to make this recipe over and over again.
WHY I LOVE THIS RECIPE
When you think of quiche, I bet you think of brunch, baby showers, and wedding showers. Not only is this pure comfort food great for all of those occasions, but it's a fabulous dinner option too!
We have quiche at least two times a month. It's easy to make, and it doesn't require anything more than a simple green salad to go with it. Plus, I love how well quiche rewarms the next day.
CAN THIS QUICHE BE MADE LOW-CARB?
Yes, Asparagus Sausage Quiche can be made as a crust-less quiche too. Follow the directions below, except using a lightly greased 8 x 8 baking pan in place of the pie crust. Depending on the depth of your dish, the cook time may vary.
INGREDIENTS
- Breakfast Sausage - If you don't eat pork, substitute chicken sausage.
- Asparagus
- Cheddar Cheese
- Diced Onion - If you don't like the crunch of onions, add a tsp of onion powder.
- Large Eggs
- Half and Half - Heavy cream will work too.
- Milk
- Store bought deep dish pie crust -If you would like to make a homemade pie crust, try this one!
- OPTIONAL - Spices can be added. Try fresh thyme leaves, a tbsp parsley, tsp garlic powder fresh black pepper or I love to add a little heat with red pepper flakes.
STEP BY STEP DIRECTIONS
STEP 1:
Preheat oven to 350 degrees.
STEP 2:
Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Set the crumbles onto a plate lined with paper towels to get soak up the grease.
STEP 3:
In small bowl, mix half-and-half, milk, beaten egg, salt and pepper and set aside.
STEP 4:
In the prepared pie shell, layer cooked sausage, onions and asparagus, and cheese. Pour egg mixture over layered ingredients.
Place quiche onto a cookie sheet on top of a piece of aluminum foil. This makes it so much easier to get in and out of the oven.
STEP 5:
Bake 40 to 50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes; cut into wedges.
WANT TO STORE THIS RECIPE FOR THE NEXT DAY? HERE'S HOW...
I love quiche because it rewarms so well and honestly it doesn't taste bad at room temperature either. I recommend you make two quiche and so you'll have a healthy breakfast, lunch or dinner on hand for later.
STORAGE
FRIDGE: Store leftover quiche in an airtight container for up to 4 days.
FREEZER: Cut the quiche into single servings and store in an airtight container for up to 6 months.
If you want to store a full quiche, wrap it in plastic wrap and store in a resealable freezer bag.
MAKE A HEAD AND FREEZER FOR LATER: After cooking the sausage, add all of the quiche ingredients to a large resealable freezer bag. Seal with all of the air removed. Place the bag inside of a pie crust and put both into an additional resealable freezer bag. The quiche will be good in the freezer for up to 6 months.
TIPS
- To be sure you have enough room in the pie crust for the egg mixture, be sure to use a deep dish pie plate, not a tart pan. It should be a 9-inch pie plate.
- Don't add salt. This should have enough salt from the added cheese. I recommend salting at the dining table.
- Be sure to use a baking sheet to protect the oven in case the egg mixture creeps out of the pie crust.
VARIATIONS
The one thing that makes this dish so much fun is you can swap out ingredients based on what you have on hand.
Some great options to change the flavor, without changing the creamy texture, are:
- Bacon
- Ham
- Colby jack, goat, feta or gruyere cheese.
- ½ cup fresh or frozen spinach
- 2-3 Large button mushrooms sliced.
- Crab Meat
- Red Bell Pepper
There are no hard and fast rules when making quiche. Use ingredients that you have on hand and that appeal to your family.
FACTS AND COMMON QUESTIONS
Parmesan, cheddar, asiago and mozzarella are all good options for making quiche.
It's not necessary, I usually skip this step, but here's how you do it.
Poke prepared pie crust with a fork several times and bake for 5 minutes. This will allow steam to escape so the crust will lay flat again the pan leaving enough room for the quiche filling.
Yes, you can use whole milk or I like to use half and half.
You can keep homemade quiche in the fridge for 3 - 4 days. If you purchase quiche from the grocery store or a local bakery be sure to check the sell by date and be sure to eat it within 3 - 4 days.
MORE MEMORABLE BRUNCH RECIPES
Asparagus Sausage Quiche
Ingredients
- ½ pound Breakfast Sausage
- ½ c Asparagus
- ½ c Cheddar Cheese
- ¼ c Diced Onion
- 5 Large Eggs
- ½ c Half and Half
- ½ c Milk
- 1 Deep Dish Pie Crust
Instructions
- Preheat oven to 350 degrees.
- In medium bowl, mix half-and-half, milk, eggs, salt and pepper; set aside.
- In prepared pie crust, layer cooked sausage, vegetables and cheese.
- Pour egg mixture over.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Notes
- To be sure you have enough room in the pie crust for the egg mixture, be sure to use a deep dish pie plate, not a tart pan. It should be a 9-inch pie plate.
- Don't add salt. This should have enough salt from the added cheese. I recommend salting at the dining table.
- Be sure to use a baking sheet to protect the oven in case the egg mixture creeps out of the pie crust.
- As long as you are making quiche, make two!
- Store the leftover quiche in individual airtight containers. You'll have the perfect single serving for the upcoming week!
If you make this recipe, please let me know! I'd love to hear how it turned out in the comments below.
Alexandra
Such a delicious quiche - we served it for lunch with a green salad. It went down a treat with the family! Great flavours, and easy to prepare.
Jill
Thank you! I'm so glad you enjoyed!
Rosario Arecco
Yum! I can´t wait
Jill
Thank you!
FOODHEAL
Sounds really good. This quiche can go so well with a green salad.
Jill
I love to serve a simple salad with quiche! The perfect combination!
Kay
What a great recipe, we made this last night and had it for lunch today it was awesome, just the right amount you need and everyone loved it:)
Thanks for sharing, we will be making this again very soon!!
Jill
Thank you!!
Faith
We love quiche and asparagus and this one looks like a winner!
Amanda Marie Boyle
Great recipe. I left the crust off for more of a frittata and to drop the gluten - really good!
Jill
So glad you enjoy! Thanks for the comment!
Kristin
Great for any time of the day. I played around with it and added mushrooms and red pepper.
Jill
I love that you added more veggies. Thanks for the comment!
Peter
The ingredients include milk and half-and-half. The Instructions say to add the half-and-half. The milk is not mentioned. You might want to correct this.
Jill Machovsky
Thank you Peter! I've made the correction.