ZUCCHINI & ITALIAN SAUSAGE QUICHE
7 ounces zucchini, shredded, 1 medium or 2 cups
2 tablespoons butter
1/2 pound Italian sausage, browned and drained
4 ounces Swiss cheese, shredded
1 ounce parmesan cheese, 1/4 cup
1 cup heavy cream
1/2 teaspoon salt
SautÚ the zucchini in butter 5 minutes. Place in the bottom of a greased 10-inch pie plate and pat dry with paper towel. Top with the sausage and Swiss cheese. Beat the eggs, cream, parmesan and seasonings; pour over the sausage. Bake at 450║ 15 minutes. Turn down the heat to 350║ and bake 15-20 minutes longer or until browned and a knife inserted in center comes out clean. Check after 15 minutes because it will get quite brown. Let stand 10 minutes before serving.
Makes 6 servings
Can be frozen
Per Serving: 461 Calories; 41g Fat; 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs
This was ok, but I think I'd leave out the zucchini next time and serve it on the side. It really doesn't add that much to the quiche except a lot of liquid in the bottom of the pan. The baking procedure is a bit different than my usual quiches and resulted in a very puffed and browned top. I thought it would taste over-baked, but it was fine. Any longer and it would have been burnt, though, so be sure to check it after 15 minutes.
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