Recipe

Artichoke Feta Quiche

















Most quiches suffer the burden of excessive amounts of heavy cream and cheese—and often a trans-fat-laden crust. This quiche dispenses with the heavy dose of dairy fat and instead gets its flavor and substance from antioxidant-dense sundried tomatoes, artichoke hearts, and lean chicken sausage. Great for breakfast, or add a small salad and a glass of red wine and call it dinner.

Ingredients

Makes 6 servings

3 extra large eggs
1 cup 2% milk
1⁄2 can (14 oz) artichoke hearts, drained and roughly chopped
1⁄4 cup crumbled feta cheese
2 Tbsp chopped sundried tomatoes
2 links cooked turkey or chicken sausage
3⁄4 tsp kosher salt
Cracked pepper to taste
1 frozen pie crust

Artichoke Feta Quiche

Calories

50

Fat

14 g

Sat Fat

5 g

Sodium

890 mg

Cosí Quiche Lorraine

Calories

673

Fat

48 g

Sat Fat

26 g

Sodium

1,140 mg

YOU SAVE 423 calories and 34 g fat!

HOW TO MAKE IT

Step 1

Preheat the oven to 350°F.

Step 2

Whisk the eggs until frothy, then stir in the milk, artichoke hearts, feta, tomatoes, sausage, salt, and pepper. Pour into the crust.

Step 3

Place in the oven and bake for 45 minutes or until the eggs are completely set (a toothpick inserted into the middle will come out clean) and the top is lightly golden brown. Cool for at least 5 minutes before slicing and serving.

SECRET WEAPON

AL FRESCO CHICKEN SAUSAGES
Store-bought sausages run the nutritional gamut, with links logging anywhere from 150 calories of mostly protein to 350 calories of unnecessary fat. The impressive line of sausages from Al Fresco are of the former group, offering around 15 grams of protein and just 130 calories per sausage. They come fully cooked in a variety of excellent flavors, ready to be chopped and added to scrambles, pastas, or stir-fries or cooked whole with onions and peppers for a superlative sandwich.