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    Home » Breakfast

    Sausage, Asparagus, & Mushroom Quiche

    Published on Mar 22, 2020 · Modified on Jul 20, 2020 by Kathryn - Leave a comment · Leave a Comment

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    This Sausage, Asparagus, and Mushroom Quiche can be made ahead and/or adapted to use what you have in your refrigerator right now. It's one of the many comfort foods that doesn't require too much fuss (even with making your own pie crust from scratch).

    I've been on a total comfort foods kick lately. So much so that John's like, "Are we ever going to be eating healthy again?" My answer: "Not any time soon." But for real though. Give me all the mashed potatoes, lasagna, macaroni and cheese you can give me. There's no better comfort food than these foods that are cozy and filling like this quiche.

    I love that this quiche recipe can be easily adapted for whatever you have in your refrigerator OR make a quiche to your liking and use the leftover vegetables for something else, which is what we did. This quiche can't handle a whole bundle of asparagus or a whole pack of mushrooms, so I save the remaining vegetables and made a simple shakshuka the next night. Two meals, one-time effort.

    aerial view of both one slice of quiche and whole quiche with 3 forks next to quiche

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    Pie Crust from Scratch

    If you find yourself having extra time on your hands, don't hesitate to make your pie crust from scratch. I've been using this pie crust a lot lately, but you could just as easily skip this step and use a store bought pie crust, too. I won't tell anyone.

    The Magic Ratios for Any Quiche

    This quiche uses onions, mushrooms, and asparagus and includes sausage, but you can really use whatever you have laying around as long as you follow some general ratios when assembling your quiche:

    • 1 cup cheese
    • 4 eggs
    • 2 ½ cups of "toppings" (this includes your meat and your vegetables)
    • ¾ cup whole milk
    • ¼ cup heavy cream

    If you're using greenery, like spinach or arugula, you can include much more in the quiche because the leaves shrink down to nothing.

    side view of slice of quiche with whole quiche in the background

    Ingredients and Measurements for this Mushroom Quiche

    These are the exact measurements of what I used for this mushroom quiche though:

    • ½ cup chopped asparagus,
    • 1 cup sliced mushrooms,
    • ¼ cup onions, and
    • ¾ cup of sausage

    That's 2 ½ cups total of the "toppings" AKA the good stuff. If you love sausage and want that to be the dominant flavor, by all means add more sausage and lower the amount of the asparagus, for example. Other ingredients include:

    • eggs
    • milk
    • cheese (I used a combination between mozzarella and cheddar because that's what I had in my fridge)
    • heavy cream
    • dry mustard for a little extra flavor
    • salt & pepper
    7 bowls of the ingredients needed to make mushroom quiche

    How to Make A Delicious Quiche

    Pre-bake your pie shell in a 350˚ F oven for 10 minutes until just starting to turn brown.

    unbaked pie crust on white cloth

    Cook your sausage over medium-high heat until it's nice and browned. Transfer the sausage to a paper towel-lined plate so the paper towel can absorb some of the grease.

    sausage being cooked in black pan

    In the same pan you just cooked the sausage, sautee your onions until translucent, then add your asparagus and mushrooms. Cook until tender.

    pan full of mushrooms, asparagus and onions with red spatula

    Last step: all of the ingredients go into a large bowl (this is where it's important to measure out your "toppings" because you'll likely have some leftover vegetables you won't be able to squeeze into your quiche). Pour ingredients into your pre-baked pie shell making sure to spread the toppings evenly around and stick that bad boy in the oven for about 45 minutes or until the middle is set.

    aerial view of quiche over white cloth and pie server.

    Other Favorite Quiche Combos

    Whether you're using leftovers in the refrigerator to make your quiche or you're buying ingredients to make yours, there are so many different flavor combinations I'm partial to. Here are some of my favorites:

    • Sun dried tomatoes, arugula, and goat cheese
    • Caramelized onion and bacon with gruyere cheese
    • Ham, broccoli and cheddar
    • Spinach and garlic shrimp
    • Classic Quiche Lorraine (warning: this one has LOTS of cream in it!)

    Love and comfort!

    xox

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Sausage, Asparagus, and Mushroom Quiche

    This sausage, asparagus, and mushroom quiche is so deliciously good. It's one of the many comfort foods I've been making lately -- and doesn't require a lot of fuss.
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    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 8 people
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    Ingredients

    • 1 pre-made pie crust (either homemade or store bought)
    • 1 package sausage*
    • ½ package sliced mushrooms*
    • ½ onion*, chopped
    • ½ cup asparagus*, chopped in ½" pieces
    • 4 eggs, lightly beaten
    • 1 cup cheese, whatever you have on hand but I used mozzarella and cheddar
    • ¾ cup whole milk
    • ¼ cup heavy cream
    • 1 teaspoon dry mustard
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Preheat oven to 350 degrees F. Pre-bake pie crust for 10 minutes until just starting to brown. Take out and set aside.
    • Meanwhile, make the quiche by cooking sausage on medium-high heat until browned and cooked through. Remove to paper towel-lined plate to absorb the grease. In the same pan, saute your onion until translucent, about 5 minutes. Add asparagus and mushrooms and cook until soft and tender.
    • Add the vegetables and sausage to a large bowl (you'll want to measure and make sure you're not adding more than 2 ½ cups of the toppings) along with all of the other ingredients. Pour into pre-baked pie shell and cook for 45-50 minutes or until middle is set.

    Notes

    *I always cook and sautee the whole package of sausage, mushrooms, and bundle of asparagus then measure out what I need for the quiche.  I save the leftover sausage and vegetables for shatshuka the next night.
    Quiche stores well in the refrigerator for 3-4 days.  
    You can also freeze the fully quiche until ready to eat.  Quiche will stay fresh for up to 2 months in the freezer.  Take quiche out of the freezer the night before you want to eat it.  Warm in the oven for 30-35 minutes at 350. 
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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