Sausage And Asparagus Quiche Recipes

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SAUSAGE QUICHE



Sausage Quiche image

"I started cooking years ago when a back injury kept me home for several months," explains Ernest Foster of Climax, New York. "This quiche is a family favorite."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) breakfast sausage links
1 unbaked pie pastry (9 inches)
1 cup shredded cheddar cheese
4 large eggs
1 pint heavy whipping cream
1/8 to 1/4 teaspoon ground nutmeg

Steps:

  • In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

ASPARAGUS QUICHE



Asparagus Quiche image

A delectable combination of ingredients that result in a tasty quiche dish.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 12

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 large eggs eggs
1 ½ cups half-and-half cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  • In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  • Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g

ITALIAN SAUSAGE QUICHE



Italian Sausage Quiche image

This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup shredded sharp cheddar cheese
3 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

One of the best quiches I have ever had. Delicious and filling. Also great for dinner.

Provided by Valerie Kasper

Categories     Breakfast and Brunch     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
½ cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1 (9 inch) unbaked 9 inch pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
  • Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
  • In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
  • Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 612.1 calories, Carbohydrate 20.6 g, Cholesterol 166.7 mg, Fat 50.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 18.6 g, Sodium 1101.3 mg, Sugar 1.8 g

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

SAUSAGE AND ASPARAGUS QUICHE



Sausage and Asparagus Quiche image

I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.

Provided by cervantesbrandi

Categories     Savory Pies

Time 45m

Yield 2 pies

Number Of Ingredients 11

1 cup Italian sausage (cooked and crumbled)
1 cup asparagus (cut in bite size pieces)
1/2 cup onion (diced)
1/4 teaspoon garlic (minced)
1/4 cup red bell pepper (diced)
2 cups monterey jack cheese (shredded)
1 tablespoon butter
6 eggs (divided into 2 bowls and beat)
1 cup milk (divided in half and put in each bowl of eggs)
2 pie crusts (I use Marie Callendar's deep dish)
salt and pepper

Steps:

  • Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
  • Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
  • Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
  • Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
  • Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
  • Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
  • Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.

ASPARAGUS QUICHE



Asparagus Quiche image

Make and share this Asparagus Quiche recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 thin asparagus spears
6 eggs, beaten
1 cup sour cream
1/2 cup grated gruyere cheese
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 small red pepper, julienned
salt and pepper
1 9-inch deep dish pie crust

Steps:

  • Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
  • Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
  • Pour ingredients into a 9-inch deep dish pie shell.
  • Bake at 350 for 20 minutes; remove from oven.
  • Top with julienned red pepper and return to oven for 30-40 minutes.

Nutrition Facts : Calories 491.4, Fat 34.1, SaturatedFat 15.1, Cholesterol 323.8, Sodium 386, Carbohydrate 27.9, Fiber 2.8, Sugar 5.7, Protein 19.1

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