Sausage and Asparagus Quiche
This protein and veggie-packed breakfast pie embraces the flavors of spring. It's easy to make and sure to satisfy.
Prep Time:
20 min
Cook Time:
45 min
Servings:
8
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Ingredients
- 1 Pound Bob Evans Original Roll Pork Sausage
- 1 leek thinly sliced
- 1/2 14.3-Ounce Package refrigerated pie crusts
- 1/2 Bunch asparagus trimmed and cut into 1-inch pieces
- 6 Large eggs
- 1 Cup half and half
- 2 Teaspoons fresh thyme minced
- 1 1/2 Cups gruyere cheese shredded
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Bob Evans Original Roll Pork SausageInstructions
- Preheat oven to 400°F.
- Unroll pie crust into a 9-inch pie plate. Fold edges under, and crimp as desired. Bake 7 minutes.
- Reduce oven temperature to 350°F.
- Meanwhile, cook sausage and leek in a large skillet over medium heat until sausage is browned and crumbly; drain, and place in partially baked crust. Top with asparagus.
- Whisk together eggs, half-and-half, and thyme in a small bowl; season with salt and pepper, if desired.
- Pour over sausage mixture in crust. Sprinkle with cheese.
- Bake 35 minutes or until center is set. Let stand 5 minutes before serving.
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