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Hashbrown Crust Asparagus & Sausage Quiche Recipe

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This recipe for Hashbrown Crust Asparagus & Sausage Quiche, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Rogers Lugenbill Family

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of frozen shredded hash browns or 5 russet potatoes
12 oz sausage (Hometown breakfast sausage or Italian if you prefer spice)
½ yellow onion diced
7 eggs (divided)
1½ cups whole milk or half & half
1 cup Mexican cheese blend
2 Tbsp parsley
1 Tbsp dill
2-4 tsp Tabasco sauce (depending on spice preference)
1½ tsp sea salt (divided)
½ tsp black pepper (divided)
¼ tsp garlic powder
8 oz asparagus

Directions:
Directions:
Preheat oven to 425º
Generously butter a 9" pie pan

1. Defrost hash browns or peel and grate potatoes (squeeze out excess moisture). Transfer to mixing bowl and add 1 egg, 1tsp sea salt, ¼ tsp pepper. Stir together until well combined and press into buttered pie pan evenly over bottom and up sides. Bake uncovered at 425º for 30 min. Remove from oven and decrease temp to 350º.
2. In large skillet over medium heat, add breakfast sausage and sauté until cooked through. Add diced onion and sauté until golden or sausage is starting to brown. Remove from heat and let cool.
3. In a large mixing bowl, combine 6 eggs, 1½ milk, ½tsp salt, ¼ pepper, ¼ garlic powder and Tabasco. Wish together until combined. Add 1 cup cheese, 2 Tbsp parsley, 1Tbsp dill and the cooked sausage mixture. Pour over potato crust.
4. Arrange sliced asparagus pieces over the top and bake uncovered at 350º for 50-60 minutes or until the center is cooked and doesn't wobble.

 

 

 

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