Potato-Crusted Sausage Quiche
Potatoes make an unusual crust for this spicy sausage-filled quiche.
Serves: 5 servings
- 1 1/2 cups fat-free egg substitute
- 1 cup nonfat or low-fat cottage cheese
- 1 tablespoon unbleached flour
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Tabasco pepper sauce
- 1 cup shredded nonfat or reduced-fat Cheddar cheese
- 1 cup (about 6 ounces) diced smoked sausage or kielbasa, at least 97% lean, or 8 ounces Turkey Breakfast Sausage, cooked, crumbled, and drained
- 2 scallions, finely chopped
- 2 medium potatoes, scrubbed
- Nonstick cooking spray
- Place the egg substitute, cottage cheese, flour, pepper, and Tabasco sauce in a large bowl, and stir to mix well. Stir in the cheese, sausage, and scallions. Set aside.
- Coat a 9-inch deep dish pie pan with nonstick cooking spray. Slice the unpeeled potatoes 1/4 inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the egg mixture into the crust. Spray the exposed edges of the potatoes lightly with cooking spray.
- Bake uncovered at 375°F for 45 to 50 minutes, or until a sharp knife inserted in the center of the quiche comes out clean. Allow to cool at room temperature for 5 minutes before cutting into wedges and serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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