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Italian Sausage and Zucchini Quiche
- Makes: 4 servings
Nonstick cooking spray
uncooked turkey Italian sausage links, casings removed
coarsely shredded zucchini
chopped red sweet pepper (1 small)
finely shredded Parmesan cheese (1 ounce)
refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
shredded part-skim or reduced-fat mozzarella cheese
Preheat oven to 325 degrees F. Coat four 8-ounce shallow ramekins or quiche dishes or one 9-inch pie plate with cooking spray. Set aside.
In a medium skillet cook turkey sausage, zucchini, and sweet pepper until turkey is cooked through and sweet pepper is just tender, using a wooden spoon to break up turkey as it cooks. In a medium bowl combine cooked turkey mixture and Parmesan cheese. Divide mixture among the prepared dishes or spoon into the pie plate. In a medium bowl whisk together egg, milk, and black pepper. Divide egg mixture evenly among the ramekins or pour into the pie plate. Sprinkle with mozzarella cheese.
Bake individual servings about 25 minutes or pie plate about 35 minutes or until a knife inserted in center(s) comes out clean. Cool on a wire rack 10 minutes before serving.
(Italian Sausage and Zucchini Quiche)
Servings Per Recipe 4, Fat, total (g) 5, iron (mg) 5, cal. (kcal) 151, chol. (mg) 25, sodium (mg) 588, Cobalamin (Vit. B12) (µg) 2, calcium (mg) 202, Potassium (mg) 351, Niacin (mg) 1, Riboflavin (mg) 1, Folate (µg) 113, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, vit. C (mg) 38, vit. A (IU) 1895, fiber (g) 1, Trans fatty acid (g) 0, pro. (g) 18, sugar (g) 4, Carb Choice () 1, carb. (g) 6, Fat () 1, sat. fat (g) 3, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 2, Lean Meat () 3, Vegetables () 1