Sausage Asparagus Mushroom Quiche Recipe

Ever find yourself in the mood for something fancy yet deceptively easy? This Sausage, Asparagus, and Mushroom Quiche is like that little black dress of the culinary world—effortlessly elegant and perfect for any occasion.

I adore beginning my day with a savory treat, and nothing works quite as well as my quiche. A quiche is simply a custard baked inside a crust, so it can be made with just about any combination of ingredients.

This one has asparagus and mushrooms, two delicious ways to get your greens. They’re joined in the quiche by a mix of eggs, half and half, and Gruyère cheese.

Ingredients

• Eggs: High in protein, essential for muscle building and repair.
• Asparagus: Rich in vitamins A, C, and K, and good fiber source.
• Mushrooms: Low in calories and provide vital B vitamins.
• Gruyère Cheese: Adds rich, nutty flavor and excellent calcium source.
• Sausage: Provides savory taste and boosts protein content.

Ingredient Quantities

“`html

• 1 pre-made pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded Gruyère or Swiss cheese
• 1/2 cup cooked crumbled sausage
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup sliced mushrooms
• 1 tablespoon olive oil

“`

How to Make this

1. Set your oven to 375°F (190°C) to preheat. If the pie crust is not already in one, place the pre-made pie crust into a 9-inch pie dish.

2. Add the olive oil to a skillet over medium heat. Sauté the mushrooms until softened. Since mushrooms retain a lot of moisture, make sure to cook them until any released liquid has evaporated. Then set them aside and move back to prep work.

3. In a mixing bowl, combine the eggs, heavy cream, and whole milk and whisk until smooth. Season the mixture with salt, black pepper, and nutmeg.

4. Place the cooked crumbled sausage in the base of the pie crust.

5. The sausage should be evenly laid out beneath the asparagus and mushrooms.

6. Shred and sprinkle Gruyère or Swiss cheese on top of the vegetables and sausage.

7. Pour the egg mixture over the layered ingredients in the pie crust with care, and ensure it is evenly distributed.

8. Tap the pie dish lightly to settle the filling.

9. Put the quiche in the oven that’s been set to preheat and cook it for 35-40 minutes or longer if needed until the filling has set and the top is a lovely shade of golden brown.

10. Take the quiche from the oven, allow it to cool for about 10 minutes, and then slice and serve. Enjoy your Sausage Asparagus Mushroom Quiche!

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Skillet
4. Mixing bowl
5. Whisk
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Cheese grater or box grater
11. Spatula or spoon
12. Oven mitts

FAQ

• Q:Is it acceptable to use a pie crust that is made from scratch instead of one that is premade? A: A pie crust that is made from scratch works perfectly well and can give your quiche a personal touch!
• Q:May Gruyère or Swiss cheese be replaced? A: Of course! Cheddar or mozzarella are suitable replacements, though they will change the flavor profile a bit.
• Q:How can I make this a vegetarian recipe? A: It is simple. Just avoid the sausage, and for good measure, increase the amount of mushrooms or asparagus in the recipe, to maintain texture and flavor.
• Q:Can I prepare the filling in advance?
  A: The filling can be prepared a day ahead and stored in the refrigerator. Just give it a good stir before pouring it into the crust.
• Q:How do I know when the quiche is done?
  A: When the center is set and a knife inserted comes out clean, the quiche is done, typically after 35-40 minutes in the oven.
• Q:What is the optimal method for reheating leftover quiche? A: To retain a nice, crisp crust, reheat slices in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15 to 20 minutes.

Sausage Asparagus Mushroom Quiche Recipe Substitutions and Variations

1 cup heavy cream: Substitute with 1 cup half-and-half for a slightly lighter quiche.
1 cup whole milk: Substitute with 1 cup almond milk or oat milk for a nondairy option.
1 cup shredded Gruyère or Swiss cheese: Replace with 1 cup shredded cheddar or mozzarella cheese for a different flavor.
1/2 cup cooked crumbled sausage. Substitute with 1/2 cup cooked crumbled bacon or diced ham.
1 cup of asparagus: Replace this with 1 cup of spinach or broccoli florets for a different vegetable twist.

Pro Tips

1. Blind Bake the Pie Crust To prevent a soggy bottom, blind bake the pie crust before adding the filling. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 10 minutes. Remove the weights and bake for an additional 5 minutes.

2. Use Fresh Nutmeg Grate fresh nutmeg instead of using pre-ground for a more vibrant and aromatic addition to your quiche.

3. Customize Your Veggies Feel free to swap out the asparagus or mushrooms with other vegetables in season or to your taste, like spinach or bell peppers, to keep the quiche fresh and interesting.

4. Let the Quiche Cool Properly Allow the quiche to cool on a wire rack after baking. This helps the filling to set fully and makes slicing easier while preventing the crust from becoming overly soft.

5. Prepare Ingredients Ahead of Time Save time by cooking the sausage, sautéing the mushrooms, and preparing the asparagus the night before. Store them in the fridge and assemble the quiche quickly when ready to bake.