a slice of sausage asparagus quiche next to a roll of Bob Evans Original Sausage

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



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  • 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


  1. Preheat oven to 400°F.
  2. Unroll pie crust into a 9-inch pie plate. Fold edges under, and crimp as desired. Bake 7 minutes.
  3. Reduce oven temperature to 350°F.
  4. 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.
  5. Whisk together eggs, half-and-half, and thyme in a small bowl; season with salt and pepper, if desired.
  6. Pour over sausage mixture in crust. Sprinkle with cheese.
  7. Bake 35 minutes or until center is set. Let stand 5 minutes before serving.

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