Skillet Quiche with sausage and cheese

The Kitchen Witch loves quiche, let that be understood. Egg pie, filled with delicious things like cheese, veggies, meats, I mean hello!? Its delicious! Quiche is also a major caloric blow, thanks to the pie crust. Pie crust can be a nightmare to make. It can be disastrous to roll out. And even when both of these steps go well, the crust can fight back and be tough and dry, not flaky and flavorful like it should be. So why not forgo it all together and use something that we KNOW goes well with eggs? Something like hashbrowns.

A layer of hashbrowns serve as the crust, the fillings get piled on top and it's capped with an eggy custard that is so soft you'd swear there was a LOT of cream in it. But no, the Kitchen Witch strikes again - using a mere 4 eggs and 2% milk the custard will never miss the cream. Now this is not to say that quiche is low calorie, well at least not this version loaded with Swiss cheese and sausage. It rings in at 590 calories per serving, but that serving is 2 slices of delicious quiche. Add a salad with a low cal dressing and you're good to go.

When making quiche really look at what you have in your fridge to use up. Quiche is magic for left overs. What better place to use up some of that left over Easter ham than in a quiche, add some cheese and left over asparagus from the same meal and voila, a brand new dinner, using only 1/2 new ingredients. Experiment with your families favorite flavors or be bold and make up a new one of your own. I like to follow the guideline of 1 veg, 1 meat and 1 cheese when making quiche.

Any leftovers will reheat nicely but avoid the microwave. To reheat quiche place slices on a baking sheet and put into a cold oven. Turn the oven on to 350F. Heat quiche until hot through, about 5 minutes.

Skillet Quiche with sausage and cheese
makes 4 servings, 2 slices each
1 box sausage links (8 links)
4 eggs
1.5 c 2% milk
2 slices swiss cheese
1-2 roasted red bell peppers diced (jarred)
1/2 onion diced
3 large russet potatoes
3 T butter
2 T oil
kosher salt and pepper to taste

preheat oven to 375F

Preheat a cast iron skillet over medium heat. Shred potatoes for hashbrowns. Squeeze out the potatoes to drain the juices. Add 2T oil to the hot pan then put onions and potato shreds into the pan pressing firmly to make a solid layer. Cook over medium heat for 5 minutes. Dab pieces of butter over top of hashbrown and sprinkle with salt, continue to cook until deeply golden on 1st side. Once browned flip hashbrown and cook on 2nd side.

While hashbrown is cooking cook the sausage until done. Remove, drain fat and dice sausage.



Once hashbrown is browned on 2nd side add the cheese slices, sausage and diced red peppers.



In a bowl add the eggs, milk and a pinch of salt & pepper. Whisk until well combined. Pour egg mixture over the hashbrown/sausage/cheese/peppers and place skillet in the preheated oven. Bake for 20-30 minutes or until center is just set and doesn't wiggle. Allow to cool for 5 minutes before slicing and serving.



Nutrition Facts provided by SparkPeople recipe calculator
4 Servings, 2 slices each
Amount Per Serving
Calories 589.9
Total Fat 40.7 g
Saturated Fat 15.7 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 9.1 g
Cholesterol 263.1 mg
Sodium 894.8 mg
Potassium 544.0 mg
Total Carbohydrate 31.9 g
Dietary Fiber 1.9 g
Sugars 5.4 g
Protein 21.5 g