Sausage and Vegetable Quiche

recipe
Quiche is not just for breakfast or brunch—this hearty sausage-vegetable pie is a great choice for a weeknight dinner. We've lightened the quiche by using turkey sausage, part-skim mozzarella cheese, and 2% reduced-fat milk instead of cream. We also replaced a whole egg with egg whites.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 47 Minutes
Other: 10 Minutes

Nutritional Information

Calories 324
Fat 17 g
Satfat 7.9 g
Protein 16.1 g
Carbohydrate 26.4 g
Cholesterol 82 mg
Iron 1.1 mg
Sodium 539 mg
Caloriesfromfat 47 %
Fiber 1.2 g
Calcium 177 mg

Ingredients

1/2 (15-ounce) package refrigerated pie dough
1/2 pound turkey breakfast sausage
1/2 cup (1-inch) cut asparagus (5 small spears)
1/2 cup chopped onion
1/2 cup diced red bell pepper
1/2 cup frozen whole-kernel corn
1 garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese
1 cup 2% reduced-fat milk
1 large egg
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

Preheat oven to 400°.

. Fit dough into a 9-inch pie plate; flute edges. Set aside.

. Cook sausage in a small skillet over medium heat 6 minutes or until browned, stirring to crumble. Remove sausage from pan; keep warm. Add asparagus and next 4 ingredients to pan, and sauté over medium-high heat 6 to 7 minutes or until vegetables are tender. Spoon vegetable mixture into crust. Sprinkle with sausage and cheese.

. Combine milk and next 4 ingredients, stirring well with a whisk. Pour egg mixture over sausage and cheese. Place on bottom rack in oven; bake at 400° for 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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