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Why I Love This Quiche Recipe
When asparagus starts showing up in spring, this is exactly the kind of recipe I want to bake. It’s made with practical ingredients and a store-bought puff pastry crust (the best time saver!). Yet, the whole dish feels special, which means it’s just as great to make on a slow Saturday morning as it is for a holiday brunch — think Easter and Mother’s Day.
Plus, there’s so much heartiness packed into each slice of this quiche. The roasted potato adds substance to the whole quiche, the sausage adds a savory element, and the cream cheese makes the custard super smooth.
Here’s why you’ll love this recipe, too:
- Puff pastry crust keeps things easy and extra flaky.
- Roasted asparagus and potatoes add spring flavor to the filling.
- Cream cheese makes the custard rich and smooth.
- Sausage turns it into a hearty brunch centerpiece.
- Just as good when served at room temperature as it is when warm.
Holiday
A Perfect Recipe for Mother’s Day
I wouldn’t say my mom and I cooked together all the time growing up. Instead, Mom did something special: she allowed me to cook when I asked and would leave me be in the kitchen. What this did was instill in me some measure of confidence in the kitchen. Mom wasn’t always standing over my shoulder watching, but she knew that I had watched her all of those years growing up and that I would be able to accomplish what I set out to make.
Mom always cooked meals and, like so many mothers, would usually make them seem effortless. To be honest, I never thought much about the time it took her to make the meals because they were always ready right when we needed to eat. Sometimes they were simple things like salads using garden produce, and sometimes they utilized quick pantry staples, like a quiche.
This quiche is one I now make for my mom because it has so many of her favorite things: fresh asparagus, roasted potatoes, and sausage. A quiche really can be easy, especially when using a premade crust like this puff pastry crust. The crust puffs up in the oven, with flaky buttery layers that are the best backdrop for the deliciously creamy filling.
Sausage Asparagus Quiche Ingredients
A combination of simple ingredients makes this quiche easy to put together and bake:
- Puff pastry – A simple shortcut that bakes up buttery and flaky. Make sure to let the puff pastry thaw in the fridge overnight so it’s all ready to roll out. Buy an all-butter puff pastry for the best flavor (I use the Dufour brand). If you don’t love a crust, you can make my potato and asparagus frittata!
- Onion and russet potato – Adds sweetness and a hearty bite. They’re diced and drizzled with olive oil, then roasted in the oven.
- Olive oil – Helps the vegetables roast rather than steam.
- Asparagus –The fresh spring ingredient that brightens the whole dish.
- Eggs, whole milk, and heavy cream – Form the rich base of the custard filling.
- Cornstarch – Helps the filling set cleanly without becoming rubbery.
- Cream cheese – My secret ingredient for an especially creamy custard.
- Cooked ground sausage – Adds savory flavor and makes this feel like a meal. Since the meat is cooked beforehand, you can swap it for any ground meat you prefer: beef, chicken, or turkey. Or, the meat can be left out entirely for a vegetarian option.
- Parmesan cheese – Adds a nutty finish to the filling.
- Kosher salt and black pepper – Season the filling and vegetables.
The full amount of each ingredient can be found in the recipe card below.
How to Make Sausage Asparagus Quiche
There are 5 steps to prepare this quiche recipe:
Step 1: Prepare the crust – Roll the cold puff pastry on a lightly floured surface just enough to smooth the folds, then fit it into a 9-inch pie dish and trim the excess. Prick all over with a fork, line with parchment, and weigh it down with a second pie dish. Bake in the preheated 400°F oven until golden and puffed, about 20 minutes. Remove the parchment and pie dish, then bake until dry and golden, 5-10 minutes more. Press down the center if it puffs.
Step 2: Roast the vegetables – Roast the onion and potato with olive oil, salt, and black pepper at 400°F until the potatoes are just tender, 15-20 minutes. Add the asparagus and roast until crisp-tender, 8-10 minutes more. Set aside to cool slightly. Reduce the oven temperature to 375°F.
Step 3: Blend the custard – In a large bowl or blender container, combine the eggs, milk, heavy cream, cornstarch, cream cheese, salt, and black pepper. Blend with an immersion blender or countertop blender until completely smooth.
Step 4: Assemble the quiche – Scatter the roasted vegetables in the baked crust, then sprinkle over the cooked sausage and Parmesan cheese. Pour the custard over the top. Set the pie dish on a parchment-lined sheet pan, so it is easy to move in and out of the oven.
Step 5: Bake until just set – Bake at 375°F until the edges are set, and the center still has the slightest jiggle, 30-35 minutes. Let the quiche rest for 10 minutes before slicing so the custard can settle.
Recipe Tips
- Keep the pastry cold – Cold puff pastry gives you the best “puff” and the flakiest layers. As Martha Stewart always says: “Make it cold, bake it hot.”
- Roast before filling – Roasting the potato, onion, and asparagus cooks off excess moisture, keeping the custard creamy, not watery.
- Blend the cream cheese well – A fully smooth custard bakes more evenly and gives you a better texture in every slice.
- Make the quiche vegetarian – If you don’t eat (or want) meat, you can leave it out. Just increase the amount of vegetables slightly.
- Watch the center, not just the clock – The quiche is done when the edges are set and the middle gently wobbles.
- Rest before cutting – 10 minutes of rest makes the slices cleaner and keeps the filling from spilling out.
Follow These Tips
Serving
Serve this quiche warm or at room temperature with a light green salad, fresh fruit, or a classic coffee cake. For a holiday brunch (Easter or Mother’s Day are great times to serve this), I’d set it out with something sweet (such as blueberry French toast) and let it be the savory component on the table.
Storage
Refrigerate – Let the quiche cool completely, then cover tightly or transfer slices to an airtight container. Refrigerate within 2 hours, and enjoy within 3-4 days for the best quality and food safety.
Freeze – Freeze the whole baked quiche or individual well-wrapped slices, and store in a freezer-safe container. It keeps for about 2-3 months.
Reheat – Reheat slices in a 325°F oven until warmed through, or microwave in short increments.
More Spring Recipes
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Sausage Asparagus Quiche
Ingredients
- 1 sheet (approx. 14 oz) puff pastry thawed in the refrigerator overnight
- ½ medium onion chopped
- 1 medium russet potato peeled and chopped (about 5 oz)
- 1 tbsp olive oil
- 8 oz asparagus chopped
- 4 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 tbsp cornstarch
- 4 oz cream cheese
- ¾ cup cooked ground sausage
- ½ cup grated Parmesan cheese
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Bake the puff pastry: Unfold the cold puff pastry onto a lightly floured surface. Roll the pastry out just enough to flatten the creases from the folds. Lay the pastry into a 9-inch pie dish, allowing the pastry to fall into the corners of the dish and over the rim. Cut off any excess pastry and poke holes with a fork all over the pastry bottom and sides. Lay a piece of parchment on top of the pastry and set another pie dish on the parchment, pressing against the pastry. Bake in the preheated oven until the pastry is golden and puffed, 20 minutes. Remove the pie dish and parchment and continue to bake the shell until the inside is dry and golden, 5-10 minutes. If the inside puffs up, press it down with the extra pie dish once baked. Once baked, remove from the oven and set aside while preparing the filling.1 sheet (approx. 14 oz) puff pastry
- Roast the vegetables: Add the chopped onion and potatoes to a parchment-lined sheet pan. Drizzle with olive oil and toss the vegetables to coat them. Sprinkle with ½ tsp salt and ½ tsp pepper. Bake in the preheated 400°F oven until the potatoes are slightly tender, 15-20 minutes. Once the potatoes are slightly tender, add the chopped asparagus and return to the oven to bake until the asparagus is crisp-tender, 8 -10 minutes. Once the vegetables are roasted, remove them from the oven and set them aside to cool. Decrease the oven temperature to 375°F.½ medium onion, 1 medium russet potato, 1 tbsp olive oil, 8 oz asparagus
- Prepare the filling: In a large mixing bowl or blender container, combine the eggs, milk, heavy cream, cornstarch, cream cheese, salt, and pepper. Using an immersion blender or countertop blender, blend until the mixture is smooth with the cream cheese incorporated.4 large eggs, ¾ cup whole milk, ¾ cup heavy cream, 1 tbsp cornstarch, 4 oz cream cheese, ¾ tsp kosher salt, ½ tsp freshly ground black pepper
- Assemble: Lay the roasted vegetables into the baked pastry shell. Sprinkle with the cooked sausage and Parmesan cheese. Pour in the custard filling. Set the prepared quiche on top of a parchment-lined baking sheet.¾ cup cooked ground sausage, ½ cup grated Parmesan cheese
- Bake in the 375°F oven until the middle just slightly jiggles and the edges are set, 30-35 minutes. Once baked, remove the quiche from the oven and allow it to rest for 10 minutes before slicing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Killer recipe . Easter meal will be delicious . Happy Easter!
I didn’t make the recipe yet because t wondered if I could make it dairy or at least lactose free?