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Sausage and Vegetable Quiche

Prep time 13 mins
Cook time 47 mins
Other time 10 mins
Yield 6 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. . 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.

  4. . 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.

Oxmoor House Healthy Eating Collection