Sausage and Asparagus Quiche
Recipe type: Eggs, Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
Fresh Asparagus with Sausage in a soft egg custard.
  • 5 Eggland's Best Large Eggs
  • 1 cup heavy cream
  • 1/2 lb. asparagus
  • 1/2 lb. bulk breakfast sausage
  • 1 teaspoon salt
  • pepper
  • 1 prepared pie crust
  • 1 cup shredded cheddar cheese
  1. Roll out the prepared crust and fit into the pan you are using. Mine was a 9 inch pan. Prick the crust with a fork all over. Bake at 400 degrees for 15 minutes.
  2. Chop the asparagus into bite size pieces. Separate the tips from the stalks.Blanch the asparagus in a pot of boiling water. Add the tips and blanch all another minute. Rinse under cold water to stop the cooking.
  3. Saute the sausage breaking up into pieces just until the pink is gone. Add the sausage to the baked pie shell.
  4. Put the eggs in a blender with the cream, salt, and pepper. Process until well mixed. It will get a little foamy. Pour over the sausage.
  5. Put the asparagus on top and then the cheese.
  6. Bake at 375 for 40 - 45 minutes or until center is set. Cool at least 5 minutes before eating or serve at room temperature.
Recipe by Recipes Food and Cooking at