To start your New Year off right who can resist a quiche for brunch. Quiches are great foils for adding a variety of vegetables. Jeanette Chen from Jeanette’s Healthy Living blog thinks the vegetables actually make a prettier quiche, and it certainly doesn’t hurt that they add extra nutrition to this brunch dish. For the meat lovers, she added some Italian style chicken sausage. Happy New Year!
Crustless Sausage Spinach Mushroom Quiche
2 teaspoons olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped mushrooms
⅛ teaspoon fresh ground black pepper
4 ounces Italian style chicken sausage (~ 1½ links), diced
¾ cup shredded Swiss cheese, divided
1 cup fresh baby spinach
1 cup fat-free or low-fat cottage cheese, processed until smooth in a food processor.
¼ cup shredded reduced-fat cheddar cheese
3 large eggs, lightly beaten
2 egg whites, lightly beaten
½ cup gluten-free baking mix (King Arthur Flour Gluten Free Pancake mix)
Preheat oven to 350 degrees. Heat oil in a large skillet and add onion, bell pepper, and mushrooms; saute until vegetables are just soft, about 3 minutes. Season with pepper. Add sausage and saute another 2 minutes; let cool to room temperature. Sprinkle ¼ cup shredded Swiss cheese in bottom of pie pan. In a large bowl, mix together, remaining ½ cup Swiss cheese, spinach, cottage cheese, cheddar cheese, and eggs. Add gluten-free baking mix and stir until blended. Pour into pie pan. Bake 40-45 minutes or until center of quiche comes out clean when a knife is inserted.