1 pkg. (12 oz.) Johnsonville® Vermont Maple Syrup Breakfast Patties
1 bunch fresh asparagus
1 red bell pepper, seeded and chopped
1 bunch spring onions (scallions), sliced into thin strips
½ cup fresh mushrooms, sliced
1 dozen eggs, beaten
1 ½ cups half and half
Salt, to season
Cracked black pepper, to season
1 pkg (8 oz.) sharp cheddar cheese
1 pre-made, frozen pie crust
1. Cook sausage according to package instructions; drain and crumble.
2. Cut tips off asparagus at one inch; slice the remaining tender portions into thin slices.
3. In a bowl, beat the eggs, half and half, salt and pepper together. Fold in the sausage, vegetables and cheese. Mix to combine.
4. Pour the entire mixture into the frozen crust and bake for approximately 45 minutes, or until a knife inserted in the center comes out clean. Let the quiche rest 5 minutes prior to cutting.