Ingredients: |
Ingredients: 1½ lbs or 5 medium russet potatoes
12 oz Smithfield Fresh Breakfast Sausage
½ medium onion, finely diced
6 large eggs, 1½ cups half & half
1 cup Mexican Cheese blend
2 Tbsp parsley, finely chopped
1 Tbsp dill, finely chopped
2 tsp TABASCO® Sauce
1½ tsp sea salt, ½ tsp black pepper
¼ tsp garlic powder
8 oz asparagus, ends removed; cut in thirds
Preheat oven to 425˚. Butter a 9" pie dish.
Peel & grate potatoes; squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl; add 1 egg, 1 tsp salt & ¼ tsp black pepper. Quickly stir together until well combined then press into buttered pie dish, molding potatoes evenly over bottom and all the way up sides of dish. Bake right away uncovered at 425˚ for 30 min. Remove from oven; decrease temp to 350˚.
Meanwhile in large skillet over med/high, add Smithfield Fresh Breakfast Sausage; sauté just until cooked through (5 mins). Add diced onion; sauté 5 min until golden & sausage is starting to brown. Remove from heat; let cool while making egg mixture.
In large bowl, combine 5 eggs, 1½ cups half & half, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder & 2 tsp TABASCO® Sauce**; whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill & cooked sausage mix. Pour mix over prepared potato crust. Arrange sliced asparagus over top; bake uncovered 350˚ 55-60 min until center is set & no longer wobbles when give pan a jolt.
Recipe Notes:*Once salt touches potatoes, they will start to release moisture so bake crust right away. **Give your TABASCO® Sauce a good shake before using to get perfect blend of flavor & spice.
|
This recipe for Quiche-Spicy Sausage Asparagus Quiche is from