Ingredients for Sausage And Asparagus Quiche
- Italian Sausage
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- Red Bell Pepper
- Monterey Jack Cheese
- 2 tablespoons butter
- Eggs
- Milk
- Pie Crusts
- Salt and freshly ground black pepper to taste
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How to Make Sausage And Asparagus Quiche
- Preheat your oven to 350°F (175°C).
- Carefully prick the bottom of each pie crust with a fork to prevent bubbling. Place the crusts on a baking sheet.
- Blind bake the pie crusts for 10 minutes. Remove from oven and set aside.
- Melt butter in a medium skillet over medium-high heat. Add the chopped onion and bell pepper and sauté for 2 minutes until softened.
- Add the asparagus to the skillet and sauté for another 4 minutes, until the asparagus is bright green and tender-crisp and the onion is translucent.
- Stir in the minced garlic, salt, and pepper. Remove from heat.
- Cook the sausage in a separate skillet until browned and cooked through. Drain any excess grease.
- Divide the cooked sausage evenly between the two pie crusts. Sprinkle 1/4 cup of cheese over the sausage in each crust.
- Divide the asparagus mixture evenly between the two pie shells, spreading it over the cheese.
- In a bowl, whisk together the eggs, milk (or cream), and 1/4 teaspoon salt.
- Pour the egg mixture evenly over the asparagus and sausage in each pie shell. Top with the remaining cheese.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The quiche should be set and lightly golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
22g
Fat
237g
Carbs
32g
