Sausage & Summer Veggie Quiche Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 c. eggplant, peeled sauteed and pureed2 c. yellow summer squash, cubed and sauteed1/4 c. chopped onion6oz pork sausage5 eggs1 1/2 c. nonfat milk1/2 c. finely shredded gruyere1 hoagie roll1/2 tsp salt1/4 tsp pepper
Preheat oven to 350 degrees.
Peel an eggplant, chop into 1" cubes and saute on medium heat with a spritz of cooking spray. After several minutes add a 1/4 water and cover to steam. Puree 2 c. of sauteed eggplant.
While eggplant is cooking, sautee onion. After onions begin to turn translucent, add sausage and sautee until cooked through. Set aside in a bowl and add the cubed yellow squash to the sausage drippings. Sautee for several minutes and add 1/4 c. water and cover. Steam until tender.
In a large bowl, whisk 5 eggs together with 1 1/2 c of milk and pureed eggplant. Add salt and pepper and fold in cheese, sausage and yellow squash.
Spray the bottom of a 9.5X11" pan with non stick cooking spray. Tear up the hoagie roll and layer on the bottom of the pan. Pour mixture over brad and bake for 45 minutes.
Serves 6 large servings.
Serving Size: makes 6 servings in a 9.5"X11"
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEAMAZED.
Peel an eggplant, chop into 1" cubes and saute on medium heat with a spritz of cooking spray. After several minutes add a 1/4 water and cover to steam. Puree 2 c. of sauteed eggplant.
While eggplant is cooking, sautee onion. After onions begin to turn translucent, add sausage and sautee until cooked through. Set aside in a bowl and add the cubed yellow squash to the sausage drippings. Sautee for several minutes and add 1/4 c. water and cover. Steam until tender.
In a large bowl, whisk 5 eggs together with 1 1/2 c of milk and pureed eggplant. Add salt and pepper and fold in cheese, sausage and yellow squash.
Spray the bottom of a 9.5X11" pan with non stick cooking spray. Tear up the hoagie roll and layer on the bottom of the pan. Pour mixture over brad and bake for 45 minutes.
Serves 6 large servings.
Serving Size: makes 6 servings in a 9.5"X11"
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEAMAZED.
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 15.2 g
- Cholesterol: 204.4 mg
- Sodium: 765.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.7 g
- Protein: 15.8 g
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