Recipes and Cooking Italian Sausage and Zucchini Quiche 4.3 (4) 2 Reviews Start your morning right with this breakfast quiche. Since it's crustless, this recipe is perfect for those eating gluten free or paleo diets. For individual portions, bake your zucchini quiche in small ramekins. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 25 mins Cool Time: 10 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray 4 ounce uncooked turkey Italian sausage links, casings removed 1 cup coarsely shredded zucchini ½ cup chopped red sweet pepper (1 small) ¼ cup finely shredded Parmesan cheese (1 ounce) 1 ½ cup refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten ¼ cup fat-free milk ⅛ teaspoon black pepper ⅓ cup shredded part-skim or reduced-fat mozzarella cheese Directions Preheat oven to 325°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. Rate it Print Nutrition Facts (per serving) 151 Calories 5g Fat 6g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 151 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 25mg 8% Sodium 588mg 26% Total Carbohydrate 6g 2% Total Sugars 4g Protein 18g Vitamin C 38.4mg 192% Calcium 201.9mg 16% Iron 4.7mg 26% Potassium 351mg 7% Folate, total 112.9mcg Vitamin B-12 2.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.