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.
Oxmoor House JANUARY 2008
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.
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