Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Carol S. Henson, Sharpsburg, Georgia
Recipe by Southern Living October 2006

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Recipe Summary

prep:
10 mins
cook:
16 mins
bake:
30 mins
stand:
5 mins
total:
1 hr 1 min
Yield:
Makes 8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat 8 minutes or until onion is tender. Remove from skillet, and place in a large bowl.

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  • Cook sausage in skillet 8 minutes or until sausage crumbles and is no longer pink; drain well on paper towels. Stir together sausage, eggs, and next 4 ingredients with mushroom mixture in bowl. Pour mixture into a 10-inch quiche dish or deep-dish pieplate coated with cooking spray.

  • Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving. Slice into 8 wedges.

  • * One (1-pt.) container of egg substitute may be substituted for the 4 whole eggs and 8 egg whites.

Nutrition Facts

183 calories; calories from fat 56%; fat 11.2g; saturated fat 4g; mono fat 1g; poly fat 0.4g; protein 16.4g; carbohydrates 3.8g; fiber 0.4g; cholesterol 139mg; iron 1.3mg; sodium 472mg; calcium 63mg.
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