Spicy Sausage Asparagus Quiche



1½ lbs (or 5 medium) reddish brown potatoes


12 oz Smithfield Fresh Breakfast Sausage, Hometown Original


½ medium onion, finely diced


6 extensive eggs, isolated


1½ containers creamer


1 container Mexican Cheese mix


2 Tbsp parsley, finely hacked


1 Tbsp dill, finely hacked


2 tsp TABASCO® Sauce


1½ tsp ocean salt, separated


½ tsp dark pepper, separated


¼ tsp garlic powder


8 oz asparagus, closes expelled and cut into thirds






Preheat stove to 425˚F. Liberally margarine a 9″ pie dish.


The most effective method to Make Sausage Asparagus Quiche


Peel and mesh potatoes and press out abundance dampness with your hands at that point crush dry with 2 paper towels. Exchange dried potatoes to blending dish and include 1 egg, 1 tsp salt and ¼ tsp dark pepper. Rapidly blend together until very much joined at that point press into the buttered pie dish, shaping the potatoes uniformly over the base and as far as possible up the sides of the dish. Prepare immediately revealed at 425˚F for 30 min. Expel from stove and diminishing temperature to 350˚F.


In the mean time in a vast skillet over medium/high warmth, include Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Include diced onion and sauté 5 min or until brilliant and wiener is beginning to dark colored. Expel from warmth and let cool while making egg blend.


In an extensive blending dish, join 5 eggs, 1½ containers creamer, ½ tsp salt, ¼ tsp dark pepper, ¼ tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until consolidated. Blend in 1 container cheddar, 2 Tbsp parsley, 1 Tbsp dill and the cooked frankfurter blend. Pour blend over arranged potato outside layer.


Mastermind cut asparagus pieces over the top and heat revealed at 350˚F for 55 to a hour or until the middle is set and never again wobbles when you give the container a shock.




*Once salt touches potatoes, they will begin to discharge more dampness so heat your outside layer immediately.


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