Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Crustless Italian Quiche
Eliminating the crust is a great alternative for a quiche. If pie crust was used in this recipe it would add 10 grams of fat per serving!

Preparation: 15 minutes  
Time-To-Table: 50 minutes  
Serving Size: 6

Ingredients:

  • 1/2 pound ground Italian sausage
  • 1 cup sliced zucchini
  • 2 roma tomatoes, seeded, chopped
  • 1/3 cup Crystal Farms® Shredded Sharp Cheddar Cheese
  • 2 cups (16 oz.) Better’n Eggs®
  • 3/4 cup whole milk
  • 2 teaspoons finely chopped fresh basil*
  • 1/2 teaspoon finely chopped fresh thyme**
  • 1/2 teaspoon salt
Better'n Eggs
Substitutions:

* Substitute 1/2 teaspoon dried basil leaves

** Substitute 1/4 teaspoon dried thyme leaves

Instructions:
    1. Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.

    2. Brown Italian sausage in 10-inch skillet; drain grease. Place cooked sausage, zucchini and tomatoes in pie pan, covering bottom of pan evenly. Top with cheese.

    3. In small bowl stir together Better’n Eggs, milk, basil, thyme and salt. Pour over vegetables.

    4. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool slightly before cutting.


Nutrition Facts:
Calories: 180, Fat: 11 g, Cholesterol: 25 mg, Sodium: 739 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Protein: 16 g, Calcium: 213 mg
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