Spicy Sausage Asparagus Quiche

Spicy Sausage Asparagus Quiche

Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins

Every bite of this Spicy Sausage Asparagus Quiche is pure comfort. The asparagus and herbs balance the dish making it fresh and bright. TABASCO® Sauce enlivens the flavors of this classic brunch recipe and Smithfield Fresh Breakfast Sausage makes this quiche next-level delicious.

Author: Natasha of NatashasKitchen.com

Serving: 9" Quiche

Ingredients

1½ lbs (or 5 medium) russet potatoes

12 oz Smithfield Fresh Breakfast Sausage, Hometown Original

½ medium onion, finely diced

6 large eggs, divided

1½ cups half and half

1 cup Mexican Cheese blend

2 Tbsp parsley, finely chopped

1 Tbsp dill, finely chopped

2 tsp TABASCO® Sauce

1½ tsp sea salt, divided

½ tsp black pepper, divided

¼ tsp garlic powder

8 oz asparagus, ends removed and cut into thirds

Instructions

Prep:

1 Preheat oven to 425˚F. Generously butter a 9" pie dish.

How To Make Sausage Asparagus Quiche

1 Peel and grate potatoes and squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl and add 1 egg, 1 tsp salt and ¼ tsp black pepper. Quickly stir together until well combined then press into the buttered pie dish, molding the potatoes evenly over the bottom and all the way up the sides of the dish. Bake right away uncovered at 425˚F for 30 min. Remove from oven and decrease temperature to 350˚F.

2 Meanwhile in a large skillet over medium/high heat, add Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.

3 In a large mixing bowl, combine 5 eggs, 1½ cups half and half, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared potato crust

NOTE:  5 MEDIUM POTATOES FOR THE CRUST ARE WAY TOO MANY. I probably used 1 1/2 large potatoes to make the crust for a deep dish glass pie pan.  The volume of the filling was accurate.  Charlie and I both liked this a lot.