Sausage Asparagus Quiche
Sausage asparagus quiche is a delicious recipe that looks special but comes together with a few smart shortcuts. Puff pastry, roasted potatoes, and asparagus bake into a creamy filling that's perfect for Easter or any brunch.
Servings: 12 servings
Ingredients
- 1 sheet puff pastry thawed in the refrigerator overnight
- ½ medium onion chopped
- 1 medium russet potato peeled and chopped (about 5 ounces)
- 1 tablespoon olive oil
- 8 ounces asparagus chopped
- 4 large eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 tablespoon cornstarch
- 4 ounces cream cheese
- ¾ cup cooked ground sausage
- ½ cup grated Parmesan cheese
- ¾ teaspoon kosher salt
- ½ teaspoon 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 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 teaspoon of salt and ½ teaspoon of black 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 tablespoon olive oil, 8 ounces 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 tablespoon cornstarch, 4 ounces cream cheese, ¾ teaspoon kosher salt, ½ teaspoon 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
Serving: 1serving | Calories: 316kcal