FabByFifty
Thu, May-17-07, 14:31
I made this last night, and it was pretty darn good! :yum: I used a large pie pan so I made it with 7 eggs and 1.5 pds. fresh ground hot sausage, and 3/4 cups of heavy cream. But follow the recipe it will be great just like it is.
http://genaw.com/lowcarb/spanishstyle_sausage_quiche.html
http://i163.photobucket.com/albums/t309/mysticglass/spanishstyle_sausage_quiche.jpg
SPANISH-STYLE SAUSAGE QUICHE
1 pound hot pork sausage
1 small onion, chopped, 2 1/2 ounces
1 small green pepper, diced
1 medium tomato, diced
8 ounces sharp cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1/2 cup heavy cream
In a large skillet, brown the sausage with the onion. When the sausage is cooked through, drain off the grease. Add the green pepper and tomato. Cook over medium-high heat until the peppers are tender-crisp and some of the juice from the tomato has cooked off. Drain the sausage and vegetables on a paper towel-lined plate then put in the bottom of a greased 9-10" pie plate. Top with the cheese.
Whisk the eggs, salt and pepper, then whisk in the cream. Evenly pour the egg mixture over the sausage and cheese. Bake at 350º for 35-45 minutes until knife inserted in center comes out clean. Let stand about 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 550 Calories; 45g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 413 Calories; 34g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
http://genaw.com/lowcarb/spanishstyle_sausage_quiche.html
http://i163.photobucket.com/albums/t309/mysticglass/spanishstyle_sausage_quiche.jpg
SPANISH-STYLE SAUSAGE QUICHE
1 pound hot pork sausage
1 small onion, chopped, 2 1/2 ounces
1 small green pepper, diced
1 medium tomato, diced
8 ounces sharp cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1/2 cup heavy cream
In a large skillet, brown the sausage with the onion. When the sausage is cooked through, drain off the grease. Add the green pepper and tomato. Cook over medium-high heat until the peppers are tender-crisp and some of the juice from the tomato has cooked off. Drain the sausage and vegetables on a paper towel-lined plate then put in the bottom of a greased 9-10" pie plate. Top with the cheese.
Whisk the eggs, salt and pepper, then whisk in the cream. Evenly pour the egg mixture over the sausage and cheese. Bake at 350º for 35-45 minutes until knife inserted in center comes out clean. Let stand about 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 550 Calories; 45g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 413 Calories; 34g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs