Perfect for low-carb diets, this easier version of “Quiche Primavera” (see Aug 2013 post) eliminates the crust and adds flavor from spicy sausage, mustard, and italian herbs. For a meal in itself, add fresh fruit and maybe a sweet muffin to contrast with the spicy casserole. Fits nicely in a baking pan 11 X 14 to serve eight.
- 1 lb Jimmy Dean Hot pork sausage
- 8 oz fresh mushrooms, coarsely chopped
- 1/2 cup chopped sweet onions
- 2 cups fresh spinach
- 2 cups halved cherry tomatoes
- 1/2 tsp Italian Spice herb mix
- 16 oz shredded mozzarella
- 16 eggs
- 1 Tbsp Dijon mustard
- 1 1/2 cups skim milk
- 1/4 cup Bisquick
- 1/4 tsp salt
- 1/4 tsp pepper
Lightly spray 11 X 14 baking pan with cooking oil. Saute crumbled sausage with mushrooms and onions until sausage is no longer pink and onions are translucent. Add to pan and layer with spinach, tomatoes, herbs, & mozzarella (in that order). Beat 16 eggs with mustard, skim milk, Bisquick, salt & pepper. Pour over, cover, and refrigerate overnight. Bake uncovered at 350 degrees for 45 – 55 minutes until top is lightly browned and center is just set. Do not overbake. Cut into eight portions and serve.
Bon Appetit from Donna Alley, Innkeeper Since 1984
Colonial Pines Inn Bed and Breakfast
541 Hickory Street, Highlands NC 28741 828.526.2060
Sweets & Treats from Colonial Pines Inn 