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Every bite of this Sausage Asparagus Quiche is pure comfort. It is loaded with juicy sausage, eggs and wholesome feel-good ingredients. The asparagus and herbs balance the whole dish making it fresh and bright. TABASCO® Sauce enlivens the flavors of this classic brunch recipe and Smithfield Fresh Breakfast Sausage makes this quiche next-level delicious. Thank you to our friends at TABASCO® Brand for sponsoring this simple and flavorful quiche recipe.
This Sausage Asparagus Quiche is so satisfying and perfect for brunch! Think: Mother’s Day, or Sunday Funday! This is so much better than going out.
The flourless potato crust is naturally gluten free and if you’re lucky enough to have leftovers, quiche reheats really well! The addition of TABASCO® Sauce gives the quiche just the right amount of mild heat and wonderful peppery flavor.
Watch How to Make Sausage Asparagus Quiche:
Serve with more TABASCO® Sauce of course. Is there anything TABASCO® Brand doesn’t improve? In my ridiculous obsession with that tempting little bottle of hotness, we actually have a TABASCO® Sauce category on our site (don’t laugh).
Ingredients for Sausage Asparagus Quiche:
1 1/2 lbs (or 5 medium) russet potatoes
12 oz Smithfield Fresh Breakfast Sausage, Hometown Original
1/2 medium onion, (1 cup finely diced)
6 large eggs, divided
1 1/2 cups half and half (or use 3/4 cup milk + 3/4 cup heavy cream)
1 cup Mexican Cheese blend
2 Tbsp parsley, finely chopped
1 Tbsp dill, finely chopped
2 tsp TABASCO® Sauce
1 1/2 tsp sea salt, divided
1/2 tsp black pepper, divided
1/4 tsp garlic powder
8 oz asparagus, ends removed and cut into thirds
What You Will Need:
9″ deep pie dish
⬇️ Print-Friendly Sausage Asparagus Quiche Recipe:
Spicy Sausage Asparagus Quiche (VIDEO)
Ingredients
- 1 1/2 lbs or 5 medium russet potatoes
- 12 oz Smithfield Fresh Breakfast Sausage, Hometown Original
- 1/2 medium onion, finely diced
- 6 large eggs, divided
- 1 1/2 cups half and half
- 1 cup Mexican Cheese blend
- 2 Tbsp parsley, finely chopped
- 1 Tbsp dill, finely chopped
- 2 tsp TABASCO® Sauce
- 1 1/2 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 1/4 tsp garlic powder
- 8 oz asparagus, ends removed and cut into thirds
Instructions
Prep:
- Preheat oven to 425˚F. Generously butter a 9" pie dish.
How To Make Sausage Asparagus Quiche
- Peel and grate potatoes and squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl and add 1 egg, 1 tsp salt and 1/4 tsp black pepper. Quickly stir together until well combined then press into the buttered pie dish, molding the potatoes evenly over the bottom and all the way up the sides of the dish. Bake right away uncovered at 425˚F for 30 min. Remove from oven and decrease temperature to 350˚F.
- Meanwhile in a large skillet over medium/high heat, add Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.
- In a large mixing bowl, combine 5 eggs, 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared potato crust.
- Arrange sliced asparagus pieces over the top and bake uncovered at 350˚F for 55 to 60 minutes or until the center is set and no longer wobbles when you give the pan a jolt.
Notes
**Give your TABASCO® Sauce a good shake before using to to get the perfect blend of flavor and spice.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you all have a wonderful Mother’s Day!
P.S. Do you share my obsession with hotness? Let me know your favorite way to enjoy TABASCO® Sauce in a comment below!
Quick question…I know Tabasco was a sponsor for this recipe, but I’m wondering what you think of possibly substituting sriracha sauce for the Tabasco?? Even if you haven’t tried that, I’d love your opinion on that, and whether to use the same measurement or adjust it up or down.
Also…I was SO excited yesterday…your cookbook arrived on my front porch!!!!! I’ve been so blessed already, just reading the first pages, and then beginning to dive into it!! I’m really looking forward to going through the whole thing! 😄 Thank you Natasha!
Hi Cheryl! I’m so glad you received your cookbook.
I think the sriracha sauce would work fine. Not sure on the amount. You may have to experiment and add to your liking.
This looks amazing! I am in Australia and we don’t have half and half. What can I use instead?
You can make your own half and half with equal parts heavy cream and milk.
Hello Natasha,I love all your recipes, I always use your recipes, for breakfast, lunch, and supper. Love your face when you taste your food.☺
Hi Helene, great to know that you’re enjoying my recipes. Thank you for the trust!
Hi Helene, great to know that you’re enjoying my recipes. Thank you for the trust, I hope you’ll love the recipes that you will try.
Hi Natasha. I love your recipes. Can l make this quiche the day ahead and reheat. Thanks. Judy
Hi Judy, yes, that would work fine. Quiche reheats really well.
You are my go-to whenever I want ideas on how-to make something from accessing your videos.
Thank you so much!
Wilma
Aww, that’s the best! Thank you so much for sharing that with me, Wilma. I’m all smiles
Really great recipe! Thanks for sharing.
Thank you, Beth!
Inspired idea of using grated potato for the base – one very happy ceoliac
I’m so glad that was helpful! Thank you for sharing that with me.
You mentioned quiche reheats nicely. I do not have a lot of experience with making quiche. I would like to make this for an after church brunch, which will not allow much prep time before the meal. Do you think if I make the quiche the day before that the entire pie will reheat nicely? If so, what temperature do you suggest for reheating this?
Hi Ruchnik, with egg recipes and quiches, I do think they taste best fresh, but you can reheat it in the oven if you want to fully cook it the day before. I would suggest refrigerating overnight then bring it to room temperature for an hour or so before baking. Cover with foil and bake in a preheated oven at 350˚F for about 15 minutes or until well heated through. If you want to check the temperature, you can bring it to about 165˚F.
Only thing I could ever complain about is….please include number of servings per recipe. I love your recipes and watching the videos. You make it look effortless.
Thank you for that suggestion Peggye, We try to include that with each recipe. 9″ cakes and pies general serve 5-6 people depending on how big you like your portions. I hope you love this recipe!
I am eager to try your recipe, but I don’t have half and half or heavy cream. Will it set up if I only use whole milk?
Hi Kathy, I haven’t tested it that way so it is difficult to guess. If you have to substitute, maybe use slightly less milk since it is thinner so hopefully it will still set properly.
Hi Natasha. Thanks for this recipe. So fresh and yummy! Made it for a girls brunch and it was perfect. I did use grated turnips instead of potatoes to lower those carbs and it came out great! Thanks again!!
My pleasure Domnica! What a great idea, I will have to try that! Thanks for sharing your outstanding review with other readers!
My quiche came out tasting a little fishy. I added dill weed since that is what i had in my pantry. Is dill weed the same ingredient you are calling for in this recipe?
Thank you,
-erika
Hi Erika, dill weed is just the dry version of dill but if you are using dry dill, for every 1 Tbsp of fresh dill called for in the recipe, you should be using 1 tsp of dried dill. Also, could it have been a different variation of sausage that didn’t meld well in the recipe?
Can you use frozen hash browns?
Hi Brenda, I haven’t tried in this recipe but I imagine it would work fine to use frozen hashbrowns. I hope you love the recipe! 🙂
Brenda,
Did you end up making this dish with frozen hashbrowns? I wonder whether you made any changes. Also, would you care to comment on how it turned out?
Thank you
How about sub the potatoe hash for your zucchini fitter mixture? Could be a good low carb substitute,right??
Hi Andrew, I have never tried baking that mixture so to be honest, I’m not sure if it would bake properly. I think it could be a great experiment. Let me know if you try making a crust with zucchini 🙂