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.
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
How to Make It
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.