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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 348.8
  • Total Fat: 24.7 g
  • Cholesterol: 142.0 mg
  • Sodium: 818.4 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.8 g

View full nutritional breakdown of Quiche with Jicama and Sweet Italian Sausage calories by ingredient
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Quiche with Jicama and Sweet Italian Sausage

Submitted by: MISTONTHEMOOR

Introduction

Jicama seems to stay slightly crunchy even after steaming. Use a shredder or pulse it in the food processor to make "hashbrowns". Cook it with the sausage. You could stop right there and eat it just like that. Or serve it with eggs on the side. Really yummy. Jicama seems to stay slightly crunchy even after steaming. Use a shredder or pulse it in the food processor to make "hashbrowns". Cook it with the sausage. You could stop right there and eat it just like that. Or serve it with eggs on the side. Really yummy.
Number of Servings: 10

Ingredients

    Quiche:
    4 eggs
    1/2 cup ricotta
    1 jicama, shredded (large about 600g after peeling)
    1 lb sweet italian sausage

    Topping:
    1/2-1 cup shredded cheese

Directions

Steam, bake or microwave the jicama until mostly tender.
Allow to cool. (I usually steam it ahead of time. Time for this is not included in the prep time for this recipe.)

Coat botttom and sides of 2 qt baking dish (not metal) with non stick spray. Heat oven to 350 degrees.
.

Cook the sausage in a large pan. About half way through, add the shredded jicama. Cook until sausage is done and jicama is slightly browned.

Whip together eggs and ricotta.
Pour meat and jicama in to baking dish. Pour egg mixture over it. Top with shredded cheese.

Bake 30 minutes covered plus 15 minutes uncovered or until cheese is golden brown.

Serving Size: 10 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MISTONTHEMOOR.






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