Spicy Sausage Asparagus Quiche (VIDEO)

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

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).

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

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

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

⬇️ Print-Friendly Sausage Asparagus Quiche Recipe:

Spicy Sausage Asparagus Quiche (VIDEO)

4.55 from 11 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com
Every bite of this Spicy Sausage Asparagus Quiche is pure comfort. The asparagus and herbs balance the 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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$14
Servings: 9 " Quiche

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:

  1. Preheat oven to 425˚F. Generously butter a 9" pie dish.

How To Make Sausage Asparagus Quiche

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

*Once salt touches potatoes, they will start to release more moisture so bake your crust right away.
**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

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

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!

Every bite of this Sausage Asparagus Quiche is pure comfort. This classic quiche recipe is loaded with juicy sausage, eggs, fresh asparagus and herbs. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kathy Durning
    March 23, 2018

    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? Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      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. Reply

  • Domnica B.
    March 22, 2018

    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!! Reply

    • Natasha's Kitchen
      March 22, 2018

      My pleasure Domnica! What a great idea, I will have to try that! Thanks for sharing your outstanding review with other readers! Reply

  • Erika Schwartz
    January 26, 2018

    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 Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      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? Reply

  • Brenda Colpas
    December 23, 2017

    Can you use frozen hash browns? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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! 🙂 Reply

    • Erika Schwartz
      October 21, 2018

      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 Reply

  • Andrew
    August 8, 2017

    How about sub the potatoe hash for your zucchini fitter mixture? Could be a good low carb substitute,right?? Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      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 🙂 Reply

  • Frances
    July 20, 2017

    I am not able to print any of your recipes. I print recipes from numerous other sites but not from yours. Is there something I need to download first? Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Frances, the print-friendly is on every recipe. You can find yellow print button on the top right of every recipe or scroll down towards the end of the recipe where you will find the print-friendly section and a print button. Reply

      • Frances
        July 24, 2017

        Have tried repeatedly to print from your site. I hit the print button, my print screen comes up and it does nothing. I don’t have a problem printing from any other site but yours and I love your recipes! Reply

        • Natasha
          natashaskitchen
          July 24, 2017

          Hi Frances, can you tell me which browser and which device (desktop, ipad, phone) you are using and which print button you are clicking on my site (the one towards the top or the bottom where the print-friendly recipe is) and when you click on the print button, are you not able to see this page: https://natashaskitchen.com/easyrecipe-print/48914-0/ Once that pops up, you need to click file and print for the print options screen to pop up. I’m not able to duplicate this issue but if you could give me some more details, it could help pinpoint the problem. Reply

          • Frances
            July 25, 2017

            Natasha, I am using an HP desktop, HP Envy printer with Microsoft Edge browser. Yes, I see the link after I click the print button on the first page, then when I click print on my printer page it will start to print but will automatically stop printing and release a blank page from the printer. And this only happens on your page. I have printed tons of recipes form other pages with no problems. I’m confused!

          • Natasha
            natashaskitchen
            July 26, 2017

            Hi Frances, I really have no idea to be honest. Have you tried printing at work or anywhere else to see if it is a printer issue? Also, I would suggest making sure your browser is up to date. I really am not sure why that is happening and I haven’t gotten any other reports so I’m not sure it’s widespread issue. Sorry I can’t be more helpful!

  • Ginka
    May 30, 2017

    Hi, Natasha, love your recipes and especially the videos and pictures! Keep up the good work!
    Could I make the recipe with the same amount of potatoes in a 11” pie dish? Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Hi Ginka, I think you could but you might not be ale to get the potatoes all the way up the sides which is ok since the quiche will be flatter anyways using a wider dish. Also, I would bake the crust the same amount of time but the overall quiche may bake faster since it won’t be as tall/thick. Reply

      • Ginka
        June 6, 2017

        Hi, Natasha, I managed to make it in the right dish 🙂 didn’t have asparagus so put some yellow bell pepper. It came out delicious! All the ingredients work out very well together! Thank you for your efforts in making cooking a real pleasure!
        Next step – dare to make one of the beautiful cakes (or more) 🙂 Reply

        • Natasha
          natashaskitchen
          June 6, 2017

          I’m so happy you loved it!! I really enjoyed it with bell peppers also – they add really nice flavor to the dish. Thank you for the wonderful review! Reply

  • Kathleen
    May 30, 2017

    I have an asparagus patch so I am always looking for recipes! This one is fabulous. I had a enough potatoes to do a 9×13 pan so I added a bit more veggies to the sauté and it came out perfect! My family loved it. And there was a little left over for my husbands lunch the next day. So appreciate finding this site! I will visit often for new ideas! Reply

    • Natasha's Kitchen
      May 30, 2017

      I’m glad everyone enjoys the quiche recipe! Thanks for sharing your fantastic review and please let me know what you think of the other recipes Kathleen! Reply

  • QueenB
    May 25, 2017

    Can you bake this and then freeze it for reheat later? I’m looking for some make-ahead brunch ideas and this quiche would fit the bill if I didn’t have to prepare the whole dish that morning. Reply

    • Natasha
      natashaskitchen
      May 25, 2017

      Hi there, I haven’t tried freezing but I know the cooked quiche does reheat well the next day. I found some great advice on the best way to freeze a quiche on the Kitchen’s website. The first response sounds promising 🙂 I hope that helps!! Reply

  • Marina
    May 23, 2017

    Great quiche! Our family enjoyed this. Only I baked mine in a springform pan, so it looked like a cheesecake :). And only did about 3/4 tsp. of the Tabasco which was the perfect amount of heat for us. And I also added some red bell pepper for color👍🏻. Reply

    • Natasha's Kitchen
      May 23, 2017

      YUM! I’m glad you like the recipe! Thanks for sharing your thoughtful review Marina 😀 Reply

  • Tasha
    May 17, 2017

    Natasha , I have been following your recipes for quite a while . I have made pretty many dishes from your blog . I had left some comments before always positive;) . You are into something (ONE OF THE BEST BLOGS). Congrats !!!!! I have a very picky hubby and of course the crowd who comes to hang out with us! So far none of your recipies let me down . Superb job!!!!

    My second comment regarding the quiche . You were right probably the amount of Tabasco should be reduced . Otherwise it’s really worth trying . I have been having it for breakfast for couple days . Amazing even if it’s slightly salty and spicy . Still great!!!!! Reply

    • Natasha's Kitchen
      May 17, 2017

      You’re so sweet Tasha, it means a lot! Thanks for following and leaving such a thoughtful review! Reply

      • Tasha
        May 18, 2017

        Can’t wait till you publish a nice cookbook ;)…… Reply

        • Natasha's Kitchen
          May 18, 2017

          That’s definitely something I want to consider in the future! 🙂 Reply

    • Dale
      May 17, 2017

      I did chlula it’s great! Reply

  • Natalie
    May 16, 2017

    This was so yummy and easy. I did use 1 tsp Tabasco and it was perfect. Thank you!! Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      I’m so happy you enjoyed it!! 🙂 Reply

  • This looks gorgeous!! Reply

    • Natasha's Kitchen
      May 16, 2017

      Thank you Sara! It is so delcious too! Please let me know what you think! Reply

  • May 16, 2017

    This looks delicious! Need to try it soon. Reply

    • Natasha's Kitchen
      May 16, 2017

      It is amazing! Please let me know what you think Katherine! Reply

  • Priscilla Naidoo
    May 16, 2017

    Looks delicious. I am going to make the quiche. Thank you for all your lovely recipes. You inspire me to make food. Reply

    • Natasha's Kitchen
      May 16, 2017

      You’re so welcome Priscilla! Thanks for following and please let me know what you think of the quiche! Reply

  • Konnie
    May 15, 2017

    I am just learning to like “hot and spicy” recipes so I am looking forward to trying this one. It sounds delicious. Reply

    • Natasha's Kitchen
      May 15, 2017

      You’ll love it! Please let me know what you think! Reply

  • Gennadiy
    May 15, 2017

    I made this dish yesterday and it was on a salty side (crust) and just a bit spicy. Next time I would definitely reduce the salt may be to a 1tsp for the whole recipe. Other than that the dish was very good! Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi Gennadiy, I’m glad you enjoyed it!! You could cut the Tabasco down to half without sacrificing flavor if you like things a little less spicy and it would reduce the saltiness slightly also to cut it down since there is salt in the Tabasco. Reply

    • Tasha
      May 16, 2017

      I made it too and experienced the same what has been described by Gennadiy. Will try to make it again with less salt and less Tabasco . Reply

  • Svetlana
    May 15, 2017

    Looks amazing! I usually do “fancy” breakfast on Saturday and Sunday for the family and I can’t wait to make it this weekend!!
    Question: any way I can prep this the night before and bake in the morning? Seems like this is time consuming and I have a son and a husband who are hangry in the morning 😉 lol! Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Svetlana, you can pre-bake the crust and make the egg mixture in the evening. In the morning combine the two and bake. Hope this helps. It also works great with using colored bell peppers. Reply

  • Diane Peterson
    May 15, 2017

    Hi. I’d like to make this quiche but am getting push-back from family members on the asparagus. Could I use broccoli or some other vegetable? Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Diane, I have tried this recipe with colored bell pepper and it was just as good. Reply

  • Karen
    May 14, 2017

    Could I take a short cut and buy the shredded hash browns in a bag?

    Also, how much do you taste the Tabasco sauce? Some family members don’t really like much heat. Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Hi Karen, it is fairly subtle so if you have folks that don’t like spice, you could easily cut it in half without sacrificing too much flavor. Shredded hash browns would work fine for this recipe :). I hope you all love it!! Reply

  • Sally
    May 13, 2017

    I’m wondering if I might use Ore Ida hash brown potatoes for the crust? Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Sally, I think that would work just fine and make a nice short cut. Reply

  • Sandra King
    May 13, 2017

    I am looking forward to making this recipe!!! I love all the ingredients and it looks quite hearty!! I enjoy your videos of instruction and look forward to seeing more recipes!! Keep up the great work!! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Thank you so much Sandra for your thoughtful comment. It really means so much to us! I’m so glad you are enjoying the videos and recipes 🙂 Reply

  • Natalie
    May 13, 2017

    This is going right on my to-do list!! I love the combination of ingredients. Oh and your videos are my favorite! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      I hope you LOVE it! And I’m so glad you enjoy our videos 🙂 🙂 🙂 Reply

  • May 12, 2017

    This looks so good! Definitely going to TRY and make it 🙂 Reply

    • Natasha's Kitchen
      May 12, 2017

      You’ll love it Hayley! Please let me know what you think! Reply

  • Debra Covic
    May 12, 2017

    Hi Natasha,
    I am interested in making this quiche recipe but am wondering if I could leave the sausage out and make it a vegetarian quiche? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Debra, the sausage adds really great flavor but that would still work without it to make it vegetarian. I would suggest adding something else to fill it in – mushrooms would probably work really well to give it that “meaty” consistency and extra flavor 🙂 Reply

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