This is another one of those posts cheerleading Sam’s Club’s gourmet chicken sausages. Today we’re talking about the Spinach and Asiago sausages, which I liked but hubby didn’t (probably because I put extra spinach in whatever I cooked with it before). Since it’s just for me, I decided it would make a marvelous quiche. You can certainly add some vegetables to this (though if you do, you should cut down on the amount of sausage, as you’ll run out of room in your pie crust). I wanted to add mushrooms, but mine were on the slimy side. You could also add more spinach or some roasted red peppers. Ordinarily you’d use more cheese than this in a quiche, but the sausage has cheese in it, and, well, I only had this much Swiss. In any event, it comes out to a very reasonable 386 calories and 21 grams of fat per 1/6th. It’s high protein, so if you pair this with a side salad, you should have a nice, healthy meal that will hold you a while. Oh, and Mr. I Don’t Like Quiche ate 2 pieces!
- 1 deep dish pie crust (store bought or your own)
- 1/2 cup mayo (I prefer fat free Miracle Whip)
- 2 Tbsp flour
- 3 beaten eggs (You can cut it down to 1 whole egg and ½ cup of Egg Beaters, but I don’t recommend all Egg Beaters)
- ½ cup milk
- 1 pound spinach and asiago chicken sausages
- 2.15 oz. finely grated Swiss cheese
- Preheat the oven to 350 degrees.
- Mix the eggs, milk, flour, mayo, and grated cheese.
- Remove sausage from casing and dice.
- Brown over medium heat.
- Add sausage to your egg mixture.
- Pour into pie crust.
- Create a foil tent over the pie crust and slide into the oven on a cookie sheet.
- Bake for 45-50 minutes, removing the foil tent during the last five minutes. You may need to bake for an additional 10 minutes, depending on your oven.
- Let stand for at least 10 minutes before cutting.