An easy to prepare high protein dish that is easy on the calories.
|2 1/2 cups||veggies--I used sliced zucchini, diced red peppers, diced onions|
|1 tsp||salt/pepper (to taste)|
|1 cup||milk (skim or whole)|
|1/2 cup||parmesan cheese|
|1 cup||shredded cheese (I mixed mozzarella and cheddar)|
|4||Schneiders jalapeno chicken sausages|
Preheat oven to 350F degrees.
Place veggies and diced sausage in a skillet coated with 1 teaspoon olive oil or nonstick spray, add sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the vegetables until they release all of their moisture and no more water remains on the bottom of the skillet, about 5 minutes.
Whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
Spray a 9-inch square pan or pie dish with oil. Add the cooked vegetables and sausage and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. It will take between 45 and 60 minutes. Allow to cool for 10 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
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