Quiche is the perfect main dish for brunch and holds well. It also makes for a nice light lunch when paired with a green salad or cup of tomato basil soup. To make the dish vegetarian, substitute the turkey sausage for vegan sausage like Morning Star.

Pepper & Sausage Quiche

Serves: 6 • Prep Time: 20 minutes • Cook Time: 1 hr
Nutrition per Serving (parenthesis: nutrition per serving if using MorningStar vegan sausage links) Cal: 254.8 (248.2) • Fat: 13.4g (12.1g) • Carb: 17.6g (19.6g) • Protein: 15.5g (14.8g) • Fiber: 1.7g (3g) • Sugar: 3.6g (3.6g)

Ingredients

• 1/2 tsp olive oil
• 2 small to medium bell peppers, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1/3 cup chopped mixed parsley & basil
• 8 links Jenni-O turkey breakfast sausage (or vegan sausage)
• 1/4 cup shredded Parmesan
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 9in pie crust
• 2 large eggs
• 4 large egg whites
• 3/4 cup skim milk

Method

• Preheat oven to 375 degrees.
• Heat olive oil over medium heat in a skillet.
• When hot, sauté onions and bell peppers for 5 minutes. Add garlic, basil & parsley and cook 1 minute. Remove from heat.
• Meanwhile, cook sausages in a separate skillet until just done, let cool for 10 minutes and cut into bite size pieces.
• Add sausage, cheese, red pepper flakes, salt and pepper to the pepper, garlic and herb combination.
• Pour into the pie crust.
• In a separate bowl combine eggs and milk, beat with a fork.
• Pour on top of veggies, using a spoon to gently mix. Place on a rimmed baking sheet and cook for 50-60 minutes.
• Serve hot for breakfast or with a light salad for lunch.