This week's featured recipe and tips by:

Joya Pettegrew

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Le Cordon Bleu graduate Joya loves everything about food – talking and reading about it; shopping, exploring and growing it; preparing it; and educating people about it. Most of all, she loves sharing it. Joya joined Town & Country Markets in 2013 working in the culinary department in the Bainbridge Island Market, except for a three-year absence to have her son.She was a sous chef and banquet chef for Sierra Nevada Brewery in California before traveling the world for 16 months with her husband and settling in the Pacific Northwest. On her travels, she experienced the power of food and its ability to serve as a common ground to bring people together. In fact, she believes there is nothing better than sharing food with the people you love. When she’s not cooking and chatting about food, Joya is outside enjoying the beauty of nature with her family, immersed in her yoga practice, reading a good book, or planning her next culinary travel adventure.

Pair with freshly sliced fruit, a light green salad and chilled mimosas for a bright, delicious brunch your friends will love.

Featured Tips

Whisk eggs until they're nice and fluffy before adding the butter and cheese. Get creative! Experiment with different sausage varieties and mix up your veggies. Slice and freeze for a quick breakfast-to-go.​

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Crustless Quiche with Asparagus, Sausage and Mushrooms


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  • 8 eggs
  • 2 tablespoons melted butter
  • 8 ounces ricotta cheese
  • 1 pound breakfast or Italian sausage, cooked and crumbled
  • 2 cups shredded cheese (cheddar, fontina or Gruyere work well)
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup thinly sliced mushrooms
  • Pinch each salt and pepper


Heat oven to 350°F.

Whisk together the eggs, melted butter and ricotta. Stir in remaining ingredients. Pour into a well-greased baking dish. Bake about 30 minutes, uncovered or until eggs are set and top is lightly browned.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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