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
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
grainy mustard ( or plain Dijon)
1/2 chopped tomato
1-2 tsp of balsamic vinegar
Preheat oven to 400 degrees.
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.
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).
remove tips & steam asparagus. (I just used a microwave steamer).
Mix eggs, milk, S & P, and mustard together in a measuring cup or bowl
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.
Once meat is browned, add it to the bottom of the cooked & cooled pie crust.
Top with vegetable mixture & pour egg mixture over the top.
Crumble desired amount of feta & chopped tomato over the top
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.
Let set a few minutes before cutting and then ENJOY!