Go Back
–+ servings
Sausage Asparagus Quiche

Sausage Asparagus Quiche: A Cozy Gluten-Free Brunch Favorite

This Sausage Asparagus Quiche is a gluten-free brunch favorite, featuring a crispy potato crust filled with savory sausage and fresh asparagus.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Crust
  • 2 medium Russet Potatoes Remember to squeeze out moisture to keep it crisp.
  • 1 large Egg Helps bind the crust together.
For the Filling
  • 1 pound Breakfast Sausage Remove casings before cooking.
  • 1 medium Onion Finely diced.
  • 6 Eggs Main binding agent; use several for fluffiness.
  • 1 cup Half and Half Can substitute with equal parts heavy cream and milk.
  • 1 cup Mexican Cheese Blend Feel free to use cheddar.
  • 2 tablespoons Parsley Chives are a fine substitute.
  • 1 tablespoon Dill Tarragon works too.
  • 1 teaspoon TABASCO® Sauce Adjust amount to preference.
  • 1 teaspoon Sea Salt Season the potatoes and filling separately.
  • 1 teaspoon Black Pepper Freshly ground is best.
  • 1 teaspoon Garlic Powder Swap in fresh garlic if preferred.
  • 1 bunch Asparagus Cut into thirds.

Equipment

  • 9-inch pie dish
  • Skillet
  • large bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and butter a 9-inch pie dish.
  2. Peel and grate the Russet potatoes, squeeze out excess moisture, then mix with 1 egg, sea salt, and black pepper. Press into the prepared dish and bake for 30 minutes until golden.
  3. In a skillet, cook the sausage over medium-high heat for about 5 minutes until browned, then add diced onion and sauté for another 5 minutes. Remove from heat and cool.
  4. In a large bowl, whisk together the remaining eggs, half and half, sea salt, black pepper, and garlic powder. Fold in the sausage mixture and cheese blend, parsley, dill, and TABASCO® Sauce.
  5. Once the crust is baked, pour the egg mixture into the crust and arrange asparagus pieces on top.
  6. Lower the oven temperature to 350°F (175°C) and bake for 55 to 60 minutes, until the filling is set with a slight jiggle.
  7. Allow cooling for about 15 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Make sure to bake the potato crust right after preparing it for maximum crispiness. This quiche can be made a day in advance and reheats wonderfully.

Tried this recipe?

Let us know how it was!