Asparagus & Feta Quiche with Roasted Potatoes & Garlic Mayo
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Asparagus & Feta Quiche

with Roasted Potatoes & Garlic Mayo

45 MIN
+$2.99/serving 2 Servings
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    From the Test Kitchen

    Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which features asparagus, scallions, and tangy feta cheese. A simple side of roasted potato wedges and a punchy garlic mayo rounds out the hearty dish.
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    • Nutrition
      PER SERVING
    • Calories
      1280 Cals (est.)
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    fresh
    ingredients
    Asparagus & Feta Quiche with Roasted Potatoes & Garlic Mayo
    Title
    • 10 oz Hot Italian Pork Sausage
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 6 oz Asparagus
    • ¾ lb Potatoes
    • 1½ oz Feta Cheese
    • 2 Tbsps Crème Fraîche
    • 2 Scallions
    • 2 cloves Garlic
    • 2 Tbsps Mayonnaise
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Thinly slice the scallions. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper.

    Prepare the remaining ingredients
    Cook the sausage
    3 Cook the sausage

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, sliced scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. 

    Cook the vegetables
    Make the filling & assemble the quiches
    5 Make the filling & assemble the quiches

    Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche and 2 tablespoons of water until combined. Add the cooked sausage, cooked vegetables, and feta (crumbling before adding). Season with salt and pepper; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Season with salt and pepper.

    6 Bake the quiches & serve your dish

    Bake the quiches 19 to 21 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes and garlic mayo on the side. Enjoy!

    Bake the quiches & serve your dish
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