Thai Basil Lemongrass Quiche

Recipe: Megan Marshall


  • ½ lb. Bulk Pork Breakfast Sausage
  • 2 tsp. Garlic, diced
  • 1 Shallot, diced
  • ½ tsp. Ginger, grated
  • 2 Cups Mushrooms
  • ½ Bunch Asparagus, cut into 1-inch sections
  • ½ Cup White Cheddar, grated
  • 12 Large Eggs
  • 2 Cups Half & Half
  • ¼ Cup LifeSpice Thai Basil Lemongrass Seasoning Blend
  • ½ Cup Unsalted Butter
  • 2 Cups AP Flour
  • 1 tsp. Salt
  • 2 TBSP – ¼ Cup  Cold Water


For the Quiche Filling

  1. Brown sausage in medium skillet over medium-high heat. Remove from pan, add 2 TBSP. cooking oil. Add shallot, garlic, ginger, and cook until fragrant.
  2. Add mushrooms to skillet and cook for 5 minutes. Add in asparagus and cook until tender, then remove from heat.
  3. In large bowl, whisk together eggs and half & half. Once thoroughly mixed, add in the LifeSpice Thai Basil Lemongrass Seasoning Blend.
  4. Spread filling evenly into the par-baked crust, add shredded cheese, and pour egg mixture on top. Make sure to leave ½ inch of room to allow for the quiche to rise.
  5. Bake in oven for 40 minutes, the center should be set and a toothpick should come out clean.

For the Crust

  1. In the bowl of a food processor add flour and salt, pulse to combine. Cube cold butter and add into flour mixture. Process until mixture resembles coarse crumbs. Do not over mix.
  2. Pulse in water 1 TBSP at a time until dough just comes together. Wrap in plastic wrap and chill for at least an hour.
  3. Pre-heat oven to 350˚ F. Roll out dough until 2 inches larger than pie/tart pan. Par-Bake for 10 minutes.