Spinach & Feta Sausage Quiche with Roasted Red Pepper and Asparagus

I love our spinach and feta sausage so darn much that I’m always trying to sneak it into things. This recipe is super simple and it was definitely a hit with my husband. He’s already asking when I will be making it for him again which is why I’m posting it, next time he wants it I can just send him the link to this recipe..; ). 

I probably should have removed the “ready to bake” pie crust tin before I took photos but who has time for that?? haha

Ingredients

• 1 pie crust of choice ( I used tenderflake)

• 2 defrosted Little Sisters Chicken Spinach & Feta chicken sausage

• 1/2 onion diced

• 1/2 bunch of asparagus

• 1 sweet red pepper

• 3-4 eggs( 3 large eggs or 4 small)

• 1/4 cup of whole milk

• salt &pepper

• grainy mustard ( or plain Dijon)

• 1/2 chopped tomato

• 1-2 tsp of balsamic vinegar

Directions

1. Preheat oven to 400 degrees.

2. Remove sausage from casing and brown it in frying pan with chopped onion breaking apart as it cooks for a fine consistency, I use a potato masher.

3. Cut pepper in half, remove seeds and stem. Rub with a little oil, salt and pepper and roast on a baking sheet until soft ( about 15 min). 

4. remove tips & steam asparagus. (I just used a microwave steamer).

5. Mix eggs, milk, S & P, and mustard together in a measuring cup or bowl

6. remove red pepper from oven and chop, add to bowl with chopped asparagus, add 1 tsp of balsamic vinegar, toss together. reduce oven temperature to 375 degrees.

7. Once meat is browned, add it to the bottom of the cooked & cooled pie crust.

8. Top with vegetable mixture & pour egg mixture over the top. 

9. Crumble desired amount of feta & chopped tomato over the top

10. Cook at 375 degrees for 45 minutes or until egg is set in the middle. I love balsamic vinegar so I add another drizzle when it comes out of the oven. My husband actually topped his cooked quiche with EXTRA feta, diced raw tomato and a drizzle of balsamic vinegar and that was also fantastic…and completely optional. 

11. Let set a few minutes before cutting and then ENJOY!