I could eat quiche every day for the rest of my life. My mom would often make quiche for a breakfast-for-dinner type meal. Usually she makes one similar to this spinach quiche with cornmeal crust. The cornmeal crust is one of my favorite things EVER but I decided to switch it up and use a traditional pie crust for this quiche. And by “decided to switch it up,” I clearly mean that I was feeling lazy AND I happened to have a box of pie crusts in my fridge. That’s right – a box. Sometimes shortcuts are okay! Most of the time they are okay. There are very few times that shortcuts are not okay. Shortcut taco seasoning is not okay. There, I thought of one. Homemade taco seasoning is just so easy and SO good. But you know what, if you want tacos and you don’t feel like making up a batch of taco seasoning? I’m not gonna judge you for ripping open a package. Do what you gotta do!
About this Turkey Sausage and Asparagus Quiche
If you’re feeling a bit more motivated than I am, this quiche is great with any homemade pie crust, including my cornmeal crust. As you can see in my recipe, I use turkey breakfast sausage, but if you prefer pork, that’s fine, too. Pork sausage renders a fair amount of grease so you’ll want to drain that off before adding the asparagus to the pan. If you don’t have asparagus on hand, this quiche is great with any number of vegetables, especially spinach or broccoli.
How To Freeze Quiche
Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche after baking, wrap in foil and place in a freezer-safe container or bag. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. Loving quiche as much as I am? Make sure to try my roasted broccoli quiche as well! Quick-Start Guide!
