Sausage and Asparagus Quiche
Savor the perfect balance of savory and indulgent flavors with this Sausage and Asparagus Quiche, a recipe destined to become a brunch favorite! This elegant dish combines a buttery, flaky pre-made pie crust with hearty sausage, tender sautéed asparagus, and a rich, creamy filling made from whisked eggs, heavy cream, and a blend of Gruyère and Parmesan cheeses. The subtle hints of nutmeg and perfectly seasoned filling elevate the flavor profile, while the golden, crusty top adds an irresistible finishing touch. Simple yet refined, this quiche is easy to prepare, with just 20 minutes of prep time, making it an excellent option for a crowd-pleasing breakfast, lunch, or even dinner. Serve warm or at room temperature for a versatile and satisfying dish packed with protein and seasonal produce.
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Recipe Information
Ingredients
- 1 pre-made pie crust
- 250 grams sausage (ground or links, casing removed)
- 150 grams asparagus spears
- 4 eggs
- 240 ml heavy cream
- 120 grams shredded Gruyere cheese
- 30 grams grated Parmesan cheese
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg (optional)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie or quiche dish. Trim and crimp the edges as desired. Use a fork to prick the bottom of the crust to prevent bubbling.
Blind-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 10 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until the crust is lightly golden. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add the sausage and cook until browned and fully cooked, breaking it into small pieces with a spatula. Remove the sausage from the skillet and drain any excess grease.
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. In the same skillet, sauté the asparagus for 2-3 minutes until slightly tender. Remove from heat and set aside.
In a mixing bowl, whisk together eggs, heavy cream, Gruyere cheese, Parmesan cheese, salt, black pepper, and nutmeg (if using) until well combined.
Spread the cooked sausage evenly over the bottom of the prepared crust. Layer the sautéed asparagus on top of the sausage.
Pour the egg and cheese mixture over the sausage and asparagus, making sure it is evenly distributed.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and slightly golden on top. To check doneness, insert a knife in the center; it should come out clean.
Let the quiche cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1333 mg | 444% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1671 mg | 129% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
