Click to see a close-up

CHICKEN AND STUFFING QUICHE
2 cups diced cooked chicken
1 pound pork sausage
1/4 pound mushrooms, sliced
2 tablespoons chopped onion
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced, optional

Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 9 1/2-10" pie plate. Do not use a smaller plate or it will overflow. If you don't have that size, use an 8x8" or 11x7" baking pan. Mix in the chicken and cheese. Beat the eggs, cream, seasonings and parsley, if using. Pour evenly over the meat mixture. Bake at 350 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 598 Calories; 46g Fat; 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 448 Calories; 34g Fat; 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

My husband said this was very hearty and good. It's similar to the Mushroom Chicken and Sausage Casserole, but doesn't have the cauliflower and is a bit simpler to prepare. Of course you could substitute diced turkey for the chicken. Click the photo to see a close-up.


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