SAUSAGE & ASPARAGUS QUICHE
POSTED BY: Stefanie Brodeur
There's nothing I love more than getting a new kitchen toy.
Most recently, I purchased this 11 x 7 inch, removable-bottom tart pan. When I get something new, I tend to go a little overboard at first - like make 3 quiches in 2 weeks. I bought this tart pan specifically for this quiche recipe - you can see they use a similar one in the original recipe. I have since found other uses for it as well - stay tuned for future posts featuring tart-shaped things!
Everything looks more beautiful when it's done in a tart pan.
ADAPTED RECIPE - WHAT'S DIFFERENT?
I adapted the recipe below from Real Food by Dad. Two things are different.
MAKE IT AHEAD
You can make and prep the entire quiche ahead of time. Make the crust a few days in advance - just keep it wrapped tightly in the fridge, or put it in a freezer bag in the freezer.
Mix the quiche filling (at least everything except the pretty things you lay in last) a few hours, or up to a day before you are going to bake. Eggs, cream, cheese, broccoli, cooked sausage - just whisk it all together and keep it covered in the fridge until it's time to bake!
I like to leave it in one piece until it's time to eat. I haven't found a way to cut it as clean as they do in the original (see the nice, fancy triangle pieces?). So save yourself the trouble, and keep it all together so everyone has a chance to oo and aww at it before you cut 'er up.
The bright, fresh colors, the contrasting shapes, the golden, flaky pie crust...so pretty!
If you try the recipe, let me know how it goes!
Check out the original recipe at Real Food by Dad
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