Eliminating the crust is a great alternative for a quiche. If pie crust was used in this recipe it would add 10 grams of fat per serving!
Ingredients
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1/2 lb. ground Italian sausage
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1 cup sliced zucchini
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2 roma tomatoes, seeded, chopped
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1/3 cupCrystal Farms® Shredded Sharp Cheddar Cheese
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2 cups (16 oz.)Better'n Eggs®
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3/4 cupwhole milk
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2 tsp.finely chopped fresh basil*
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1/2 tsp.finely chopped fresh thyme**
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1/2 tsp. salt
Instructions
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Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.
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Brown Italian sausage in 10-inch skillet; drain grease. Place cooked sausage, zucchini and tomatoes in pie pan, covering bottom of pan evenly. Top with cheese.
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In small bowl stir together Better'n Eggs, milk, basil, thyme and salt. Pour over vegetables.
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Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool slightly before cutting.
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* Substitute 1/2 teaspoon dried basil leaves
** Substitute 1/4 teaspoon dried thyme leaves
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