Crustless Veggie Sausage Quiche

Look for vegetable sausage patties next to other meatless products in the frozen-food section of your supermarket.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 244
Caloriesfromfat 44 %
Fat 12 g
Satfat 6 g
Monofat 1.7 g
Polyfat 1.8 g
Protein 23 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 31 mg
Iron 2.3 mg
Sodium 585 mg
Calcium 261 mg

Ingredients

1 (8-ounce) package vegetable breakfast patties*
1 tablespoon light butter or margarine
1/2 pound sliced fresh mushrooms
1/2 large sweet onion, chopped
1 cup egg substitute
1 (8-ounce) container light sour cream
1 cup 1% low-fat cottage cheese
3 tablespoons all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon hot sauce
1 1/2 cups (6 ounces) reduced-fat Cheddar cheese
Vegetable cooking spray

Preparation

Prepare patties according to package directions; crumble and set aside.

Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

Process egg substitute, sour cream, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.

Stir together crumbled breakfast patties, mushroom mixture, egg substitute mixture, and Cheddar cheese. Spoon into a 10-inch quiche pan coated with cooking spray.

Bake at 350° for 35 minutes or until golden. Cool 10 minutes. Cut quiche into 8 wedges.

*If you'd rather have the meat, 1 cup lean chopped cooked ham may be substituted for vegetable breakfast patties.

Note: Individual wedges may be reheated in the microwave at MEDIUM (50% power) 1 minute or until thoroughly heated.

Note:

July 2003