Sausage and Asparagus Quiche

Sausage and Asparagus Quiche
Serves 6-8

I like to make my quiche (and lasagna for that matter) in my Pyrex Deep Round Pie Dish. This lip gives that French bistro feel and creates a high and dense quiche that feels satisfying as a full meal. You can also skip the meat for a vegetarian version.

1 pie crust
1 lb. spicy sausage, browned and cooked through
1 dozen eggs
1 cup heavy cream
1 tablespoon salt
1 bunch blanched and chopped asparagus, reserve a few for decoration
8 ounces goat cheese

Preheat oven to 375° F. Press pie crust into the bottom of the Pyrex Deep Round Pie Dish or cake pan and fold up slightly to resemble a rustic crust.

Sprinkle cooked sausage and asparagus on the bottom of the dish lined with the dough. In a large bowl whisk together egg, dairy of choice, and salt until fully combined. This might take some arm work, but eggs should be lightened in color and texture. Pour over sausage. Dot quiche with goat cheese.

Bake quiche for 25-30 minutes or until eggs begin to set and lay in remaining 2-3 long spears of asparagus. Poof, you’re a food stylist! Continue to cook for an additional 25-30 minutes until top is set, lightly browned and there’s no jiggle to your eggs.