We've loaded this meaty pie with a whole pound of turkey sausage and given it a fabulous, flaky phyllo crust. Real men do eat quiche!
Make Ahead Tip: Timing tip: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.
- Canola oil cooking spray
- 1 pound sweet Italian turkey sausage links, removed from casings
- 1 medium red onion, thinly sliced
- 2 cups sliced mushrooms
- 4 cups baby spinach
- 4 eggs
- 2 egg whites
- 1/2 cup 1% milk
- 1/4 teaspoon freshly ground pepper
- 6 sheets phyllo dough, defrosted according to package directions
- 1/4 cup plain dry breadcrumbs
- 1/4 cup shredded Gruyére cheese
Preheat the oven to 350 degrees F. Coat a 9-inch deep-dish glass pie pan with cooking spray.
Cook the sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Coat the pan with cooking spray, add the onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add the spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.
Whisk the eggs, egg whites, milk and pepper in a medium bowl.
Unroll the phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45-degree angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with the cheese.
Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
236 calories; 9g total fat; 3g total saturated fat; 153mg cholesterol; 543mg sodium; 19g carbohydrates; 2g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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