Spicy Sausage Asparagus Quiche (VIDEO)
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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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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 🙂
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?
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.
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!
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.
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!
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!
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?
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.
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) 🙂
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!
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!
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!
Kathleen when you made this in a 9 x 13 pan did you increase the number of other ingredients other than adding more veggies? I’m searching for Easter brunch ideas and I came across this recipe. I’ve liked all of the Natasha’s recipes that I’ve made. We’ll have 11 people so a 9 x 13 dish will feed more people than a round pie dish.
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.
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!!
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👍🏻.
YUM! I’m glad you like the recipe! Thanks for sharing your thoughtful review Marina 😀
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!!!!!
You’re so sweet Tasha, it means a lot! Thanks for following and leaving such a thoughtful review!
Can’t wait till you publish a nice cookbook ;)……
That’s definitely something I want to consider in the future! 🙂
I did chlula it’s great!
This was so yummy and easy. I did use 1 tsp Tabasco and it was perfect. Thank you!!
I’m so happy you enjoyed it!! 🙂
This looks gorgeous!!
Thank you Sara! It is so delcious too! Please let me know what you think!
This looks delicious! Need to try it soon.
It is amazing! Please let me know what you think Katherine!
Looks delicious. I am going to make the quiche. Thank you for all your lovely recipes. You inspire me to make food.
You’re so welcome Priscilla! Thanks for following and please let me know what you think of the quiche!
I am just learning to like “hot and spicy” recipes so I am looking forward to trying this one. It sounds delicious.
You’ll love it! Please let me know what you think!
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!
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.
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 .
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!
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.
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?
Diane, I have tried this recipe with colored bell pepper and it was just as good.
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.
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!!
I’m wondering if I might use Ore Ida hash brown potatoes for the crust?
Sally, I think that would work just fine and make a nice short cut.
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!!
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 🙂
This is going right on my to-do list!! I love the combination of ingredients. Oh and your videos are my favorite!
I hope you LOVE it! And I’m so glad you enjoy our videos 🙂 🙂 🙂
This looks so good! Definitely going to TRY and make it 🙂
You’ll love it Hayley! Please let me know what you think!
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?
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 🙂