Easy Quiche Recipe

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This Easy Quiche Recipe is made with Chicken Sausage and Asparagus and turns out effortlessly gorgeous as well as so so tasty! Enjoy!

It was only after I was out of the house that I realized the versatility and beauty of the Quiche. You can add quite literally whatever you want to it, crack a few eggs into the mix, and that’s dinner! Easy peasy. Especially if you buy frozen pie crust. Seriously 5 minutes of prep and bake that sucker off.

Quiche also has that va-va-va-voom factor going for it too; it looks and sounds fancy, so when you’re throwing a dinner party, baby shower, etc., a good old quiche can be your go-to dish to show off to your friends and family, while barely putting any effort into making it. Sounds convincing? Then you have to try my delicious Chicken Sausage and Asparagus Quiche recipe that is bound to leave your and your guests’ mouths watering.

But First, What is Quiche?

To put it simply, quiche is commonly known as a breakfast tart. Pie crust is filled with a quiche filling featuring a creamy texture and usually includes veggies, some protein source, cheese, and most importantly, eggs. Then, it is baked to perfection.

Some of the best quiche recipes you can make in no time include ham and cheese quiche, mushroom quiche, spinach quiche, bacon quiche, or classic quiche Lorraine. You can experiment with a variety of delightful quiche fillings to create your all-time favorite recipe for quiche that will make a great meal option for breakfast, lunch, and dinner.

The results? Melt in your mouth, moist, savory heaven. I’m not even exaggerating, friends. Find out for yourself with my beloved chicken sausage and asparagus quiche recipe!

What Is the Difference Between Quiche and Frittata?

Frittatas and quiches are both egg-based dishes that are popular in many parts of the world, but they differ in a few key ways.

Quiche always has a crust, while a frittata does not. Quiches are typically made with a pastry crust, while frittatas are cooked in a skillet without a crust. However, you can also make a crustless quiche, especially if you’re gluten-free. Simply skip the pie dough and pour the egg mixture into a greased pie dish. 

What’s more, quiches usually have a filling that includes cheese, vegetables, meat, and/or seafood mixed with a custard mixture of eggs and milk or cream. Frittatas are often made with similar ingredients to quiches but are mixed together in the skillet with the eggs rather than baked into a custard.

When it comes to the cooking method, quiches are baked in the oven, while frittatas are cooked on the stovetop and then finished in the oven.

And above all, quiches and frittatas differ significantly in terms of texture. Quiches are typically creamier and softer in texture, while frittatas are firmer and denser.

Ingredients for This Quiche Recipe

Simple ingredients come together to make this amazing quiche recipe. Here’s what you’ll need:

• Pie Crust – I used my all-butter pie crust recipe, but feel free to use this other pie crust recipe or just a buy store-bought pie crust!
• Onion and Butter – onions are sauteed in butter for the base flavors.
• Chicken Sausage – I used  Al Fresco’s chicken sausage as my protein source. I started buying these 6 months ago. They are FAB.U.LOUS!! Precooked, healthy, gluten-free, really really really yummy and really really really versatile.
• Eggs and Heavy Cream – this heavy cream and egg mixture creates the a soft tender egg filling.
• Dubliner Cheddar Cheese – a slightly sweet cheese, freshly grated. You could also just use regular cheddar
• or even gouda cheese if you prefer a mild cheesy flavor. 
• Asparagus – for flavor and looks. Either lay them atop like I did or chop them up and mix them in the filling.
• Salt and Pepper – don’t forget to season for the best results!

How to Make Quiche

For full details on this quiche recipe, see the printable recipe card down below.

1. Start by rolling out your pie crust and fit it into your tart shell. If you don’t have one of these handy 10″ tart pans, just use a pie pan. No big deal 🙂 Set this aside in the fridge while we do the other steps.
2. Grab a few asparagus spears and steam them up until they’re crisp-tender. I just threw mine into the microwave for 3 minutes. Once the asparagus is cooked, drain off the water and top with a little ice. This will stop the cooking process and keep them bright green.
3. While the asparagus is cooking, saute a few onions in some butter.
4. Now onto the chicken sausages… open the package and chop up 2 links. You’re also gonna want to grate some cheese.
5. Take that cooked onion and throw it into a bowl. Add the chopped sausages, half of the shredded cheese, some eggs, some cream and milk, and some s&p. Mix this up, and that’s your filling.
6. Pour it all into that tart shell, top with the remaining cheese, and add the asparagus. Doesn’t this look so good? I’m dying 1000 deaths right now.
7. Bake!  I covered mine with aluminum foil for the first half and removed it so the cheese and edges could get nicely golden brown. You can also use a pie shield to prevent excessive browning in the final 15 minutes of baking.

Like so. Doesn’t this look purdy? Talk about impressive.

Aaaaaaaaand the best part: it tastes good too! My husband almost ate this whole thing before I could snap this picture.

How to Prevent Your Quiche From Getting Watery?

If you have ever ended up with a watery quiche, you are not alone. It may happen sometimes (especially if it’s your first quiche) due to the specific filling ingredients used, or the cooking process itself. 

There are a few possible reasons that can make your quiche watery:

1. Undercooked filling. If your quiche is not cooked long enough, the eggs in the filling may not have set completely, resulting in a watery texture.
2. Too much liquid. If you added too much milk or cream to the egg mixture, or if the vegetables you added have a high water content (for example, spinach or mushrooms), this can also contribute to a watery quiche.
3. Improper crust. If the pie crust is not properly baked before adding the filling, it can become soggy and not hold up to the moisture in the filling.
4. Not enough binding ingredients. Adding ingredients such as cheese, flour, or breadcrumbs can help absorb excess moisture and prevent a watery quiche.

To avoid a watery quiche in the future, make sure to cook the filling until it is set and use a properly baked crust. Be careful not to add too much liquid, and consider adding some binding ingredients to absorb excess moisture.

How to Store Quiche?

If you happen to have some leftover quiche, you can still enjoy it in its full flavor in a later time. Here are some tips on how to store your homemade quiche:

1. Refrigerate. Quiche should be stored in the refrigerator. It can be left out at room temperature for a short period of time, but should be refrigerated as soon as possible to prevent bacterial growth.
2. Cover. To prevent the quiche from drying out or absorbing odors from other foods in the refrigerator, cover it tightly with plastic wrap or aluminum foil.
3. Use within a few days. Quiche is best eaten within 3-4 days of being made. If you don’t plan on eating it within that time frame, you can freeze it for longer storage.
4. Freeze. Quiche can be frozen for up to 2-3 months. To freeze, wrap your quiche tightly in plastic wrap and then aluminum foil, or place it in an airtight container. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in the oven or microwave.

Reheat. To reheat a quiche, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave on high for 30 seconds to 1 minute.

More Savory Breakfast Recipes to Try!

• Frittata
• Eggs Benedict with Brown Butter Hollandaise Sauce
• Breakfast Casserole
• Hash Brown Egg Cups

If you liked this quiche recipe, be sure to check out my other savory breakfast recipes too!

The printable recipe card is below, enjoy!