I was very happy with the mushroom spinach quiche from two weeks ago (May 13, Rise and Shine) but as I was walking past the meat counter in Whole Foods I saw more sausages than you could shake a...well I'm not quite sure what you'd shake at a sausage but needless to say there were a lot of them. I purchased two sausages (about 1 inch diameter, 8 inch length) that were filled with pork, spinach, and garlic. And with that purchase came the inspiration for this week's quiche.
Use the same oatmeal crust as before and this filling (it's very similar to the previous version). If you'd wish, you can always use precooked sausages (i.e. turkey or chicken) just cut into small pieces and add to cooked onion/mushrooms.
Filling
2 large uncooked sausages (casings removed)
1 cup chopped onion
1 cup sliced mushrooms (I used portobello, they were fantastic!)
1 cup fat free milk
1/2 cup grated fresh Parmesan
1/2 tsp. salt
1/4 tsp. dried dill
1/4 tsp. black pepper
3 large egg whites
2 large eggs
Thoroughly cook the sausage filling in a pan (remove the casings with a knife), using a wooden spoon to crumble into pieces. Cool and let sausage drain on a paper towel to remove any excess fat. Next, saute onion 2 minutes then add mushrooms and saute additional 5 minutes. Remove from pan and add to cooked sausage, let cool slightly.
Prepare oatmeal crust (May 13, Rise and Shine)
Combine milk through eggs with whisk, add sausage, mushrooms, and onions. Pour into crust and finish in oven at 375° for 35 minutes.
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