Sausage and Asparagus Quiche

Slice of quiche on a round white plate. Eggs and fresh asparagus in the background.

5 from 1 vote

Sausage and Asparagus Quiche

This sausage and asparagus quiche is brunch ready, perfect for Mother's Day or any morning! The recipe makes two quiches; enjoy one today and freeze one for later.

Prep Time10

Cook Time50

Cooling Time10

Total Time1 10

Course: Breakfast and Brunch

Cuisine: French

Servings:

Author: Rachel Gurk

Ingredients

16 ounces ground breakfast sausage (either turkey or pork)
2 ½ cups chopped fresh asparagus, bite-sized pieces (about 16 ounces)
2 refrigerated pie crusts
8 large eggs
2 cups milk (preferably whole milk)
2 cups shredded cheddar cheese (use extra sharp cheese for more flavor)
½ teaspoon salt
¼ teaspoon coarse ground black pepper

Instructions

Preheat oven to 425°F.
In a medium skillet, cook sausage, breaking up as it browns. Cook until no longer pink. (If you're cooking lean turkey sausage in a pan that isn't nonstick, add a tablespoon of olive oil to the skillet first. If you're using pork sausage, you may want to drain off the excess grease after the sausage is cooked.)
16 ounces ground breakfast sausage
Add the chopped asparagus to the skillet and continue to cook just until asparagus is bright green and barely crisp tender. Set aside to cool.
2 ½ cups chopped fresh asparagus, bite-sized pieces
Fit pie crusts loosely into two 9-inch pie pans, fluting edges.
2 refrigerated pie crusts
Divide the sausage/asparagus mixture between the two crusts, spreading it out into an even layer. Sprinkle 1 cup cheese over each quiche.
2 cups shredded cheddar cheese
In a separate bowl, lightly beat eggs until combined. Add the milk, salt, and pepper; whisk until well-combined. Divide egg mixture evenly between the two pie crusts, pouring it over the sausage, asparagus, and cheese.
8 large eggs, 2 cups milk, ½ teaspoon salt, ¼ teaspoon coarse ground black pepper
Bake the quiches for 15 minutes at 425°F. Without opening oven, turn the oven down to 350°F and bake for an additional 20 to 25 minutes or until golden brown, and set in the middle.
Let the quiches cool for 10 minutes before serving. Quiches can be served warm or at room temperature.

Notes

To freeze: To freeze quiche, after baking the quiche, wrap in foil and place in a freezer-safe container or bag. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Variations: You can use any pie crust you prefer, whether it's homemade or pre-made. Another vegetable, such as broccoli or spinach, can be substituted. Try a different kind of cheese, if you like.

Nutrition

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