Easy Sausage Asparagus Quiche Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 425°F (218°C).

Butter a deep 9-inch pie dish.

Peel and grate the potatoes, then squeeze out all the excess moisture.

Stir in 1 egg, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.

Transfer the potato mixture into the buttered dish and press it evenly over the bottom and up the sides.

Bake the crust at 425°F for 30 minutes.

In a large skillet over medium-high heat, sauté the Smithfield fresh breakfast sausage for about 5 minutes until cooked through.

Dice the onion and add it to the skillet, sautéing for another 5 minutes until soft and the sausage is starting to brown.

In a large mixing bowl, combine 5 large eggs, 1.5 cups of half and half, 0.5 teaspoon of salt, 0.25 teaspoon of pepper, and 0.25 teaspoon of garlic powder.

Add 2 teaspoons of Tabasco sauce and whisk together.

Stir in 2 tablespoons of fresh parsley, 1 tablespoon of dill, 1 cup of cheese, and the cooked sausage.

Snap off and discard the fibrous ends of the asparagus, cut into thirds, and arrange them evenly over the top of the quiche.

Pour the egg mixture over the prepared crust and asparagus.

Bake at 350°F (177°C) for 60 minutes or until the center is set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens