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.
Course: Breakfast, brunch, Dinner
Cuisine: American, French
Keyword: easter recipes, quiche, spring recipes, vegetable quiche
1pre-made pie crust (either homemade or store bought)
½cupasparagus*, chopped in ½" pieces
4 eggs, lightly beaten
1cupcheese, whatever you have on hand but I used mozzarella and cheddar
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.
*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.