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
| % 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 |
| Dietary Fiber | 1% | |
| Vitamin C | 4 mg | 7% |
| Vitamin A | 446 iu | 9% |
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
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