Sausage and Asparagus Quiche
Minutes Prep Time: 25
Minutes Total Time: 80
Servings: 8
Difficulty: Intermediate
Minutes Prep Time: 25
Minutes Total Time: 80
Servings: 8
Difficulty: Intermediate
1 frozen Marie Callender's® Deep Dish Pie Shell
1/3 pound Odom's Tennessee Pride® Hot Country Sausage, thawed if frozen
1/3 cup chopped yellow onion
4 ounces 1/3 less fat cream cheese (Neufchatel), softened
4 eggs
3/4 cup fat free half-and-half
1/4 teaspoon garlic salt
1 cup Birds Eye® Steamfresh® Asparagus Spears, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 63 mg | 6% |
Carbohydrate | 15 g | 5% |
Cholesterol | 116 mg | 39% |
Total Fat | 20 g | 31% |
Iron | 2 mg | 8% |
Calories | 287 kcal | 14% |
Sodium | 374 mg | 16% |
Protein | 9 g | 18% |
Saturated Fat | 6 g | 31% |
Sugars | 3 g | 0 |
Vitamin C | 4 mg | 7% |
Preheat oven to 400°F. Lightly prick pie shell with fork. Bake 10 minutes or until lightly browned. Cool slightly. Reduce oven temperature to 375°F.
Meanwhile, heat large skillet over medium-high heat. Add sausage; cook 3 minutes, stirring occasionally. Add onion; cook 2 minutes more or until onion is tender and sausage is crumbled and no longer pink. Drain. Add cream cheese; cook and stir until melted and blended into sausage mixture. Cool slightly; spread sausage mixture in pie shell.
Whisk together eggs, half-and-half and garlic salt in medium bowl until blended; stir in asparagus. Pour egg mixture over sausage mixture in pie shell.
Bake at 375°F 40 to 45 minutes or until knife inserted in center comes out clean. Cool slightly before cutting into slices.
Make Ahead: Store in refrigerator covered with plastic wrap for up to 3 days. Reheat on baking sheet, uncovered, in 350°F oven 15 minutes or until thoroughly warm.
Sausage and Asparagus Quiche