Summer Squash, Sausage, and Onion Quiche

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Summer Squash, Sausage, and Potato Quiche
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Prep Time 20 minutes Cook Time 40 minutes

Make this dish ahead. It keeps in the fridge (covered) for a week. Served alongside a crisp salad, it makes the perfect lunch or light dinner.

What you'll need

  • 2 chicken sausages (1.5 ounces each), casing removed
  • 1 tablespoon olive oil
  • 1 medium summer squash, finely chopped
  • 1 medium onion, finely chopped
  • 5 eggs, beaten
  • 1 cup shredded mozzarella cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup parsley, finely chopped
  • 1 (9-inch) deep dish frozen pie shell

Servings: 6


Substitution(s): Use sharp cheddar instead of mozzarella for a tangier bite!

How to make it

  1. Preheat oven to 375° F. In a large non-stick skillet cook sausage over medium-high heat until evenly browned, about 8 minutes. Remove sausage from pan and place on a paper towel lined plate to drain.

  2. Wipe out skillet with a paper towel. Place olive oil, squash and onions in skillet and cook over medium heat until tender, about 6 minutes. Set aside to cool for a few minutes.

  3. Place eggs, cheese, milk, salt, pepper and parsley into a large bowl and whisk to combine. Stir in sausage, squash and onions. Place empty pie shell onto a baking sheet and pour mixture into it. Place in oven and bake for 40 to 45 minutes or until pie is set and slightly golden brown. Let stand for 5 minutes before cutting.

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