If you're in need of the perfect brunch quiche, this is your recipe! This potato and asparagus quiche is so rich and creamy with a flaky crust. The secret to the creaminess is the added cream cheese, and to keep it easy, the use of puff pastry as a crust!
1sheet (approx. 14 oz)puff pastrythawed in the refrigerator overnight
1mediumrusset potatopeeled and chopped (about 5 oz)
¾cupcooked ground sausage
½cupgrated Parmesan cheese
Preheat the oven to 400°F.
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
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, 12-15 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.
½ medium onion, 1 medium russet potato, 1 tbsp olive oil, 8 oz asparagus
Decrease the oven temperature to 375°F.
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 milk, ¾ cup heavy cream, 1 tbsp cornstarch, 4 oz cream cheese, ¾ tsp salt, ½ tsp pepper
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 and 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.
¾ cup cooked ground sausage, ½ cup grated Parmesan cheese