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Take the mixture off of the heat and mix in the garlic and salt and pepper to taste. This Sausage Asparagus Quiche is so satisfying and perfect for brunch! Think: Mother's Day, or Sunday Funday!
Alright, don’t linger, let’s course of action this brad's sausage and asparagus quiche formula with 11 components which are undoubtedly easy to receive, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients - Brad's sausage and asparagus quiche:
- Give 1 lb of breakfast sausage
- Provide 1 bunch for asparagus, remove tough ends and chop 1" long
- Provide 1 - tomato, diced
- You need for Garlic salt and black pepper
- Make ready 8 for LG eggs, beaten
- Give 1 cup of milk
- Make ready 3/4 cup of sour cream
- Require 2 tbs flour
- Make ready 1/2 tsp - baking powder
- Provide 2 cups for shredded mozzarella
- You need 1/2 cup - shaved parmesan
This Asparagus Bacon Quiche is not only delicious but as well as stunning. I think my favorite ingredient in quiche is naturally bacon. Gruyere was the perfect match for the bacon and asparagus combo. I love this salty cheese, that is the perfect kind of cheese for melting in a pasta, sandwich or a.
Brad's sausage and asparagus quiche how to cook:
- Add sausage, asparagus and seasoning to a fry pan. Fry until sausage is browned and asparagus is tender.
- Grease a 9x13 baking dish. Drain sausage and put in dish. Top evenly with tomatoes, and cheeses.
- Whisk milk and sour cream into eggs. Slowly whisk in flour and baking powder.
- Pour over everything in baking dish. Shake to even out the liquid.
- Bake at 375 for 30-40 minutes. Until browned on top and a knife inserted in the center comes out clean. Remove and let cool 5 minutes. Serve and enjoy.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. This delicious Hashbrown Crust Asparagus Quiche is a twist on the traditional, with shredded potatoes replacing the typical pastry crust. Filled with asparagus and aged cheddar.
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