Sausage and Vegetable Quiche

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 17g
  • Saturated fat: 7.9g
  • Protein: 16.1g
  • Carbohydrate: 26.4g
  • Cholesterol: 82mg
  • Iron: 1.1mg
  • Sodium: 539mg
  • Calories from fat: 47%
  • Fiber: 1.2g
  • Calcium: 177mg


  • 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


  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.
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