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Italian Sausage and Zucchini Quiche

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3.5 by 2 people

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  • Makes: 4 servings
  • Serving Size: 1 individual dish each
  • Prep: 25 mins
  • Bake: 25 mins 325°F
  • Cool: 10 mins

Italian Sausage and Zucchini Quiche

Directions

  1. 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.
  1. 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.
  1. 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.

Nutrition Facts (Italian Sausage and Zucchini Quiche)

  • Per serving:
  • 151 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 25 mg chol.,
  • 588 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

2 Ratings
40 Days Ago
4.0
I left out the zucchini and red pepper because I don't like either. I doubled the liquid to 1/2c. and used heavy cream in place of low fat milk. I used four jumbo eggs in place of six large. I added 1/4t. of salt. This is very good. It has parmesan and mozzarella cheese in it. I added some dried chives though the recipe calls for no onion. It baked in 28 minutes in a 1qt pie dish. I'll definitely make this again.

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