Crustless Southwestern Quiche
Makes 4 servings
|8||ounces chorizo sausage*|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1||cup crumbled queso fresco or 1 cup (4 ounces) shredded Cheddar or pepper Jack cheese|
|1/2||cup whipping cream or half-and-half|
*Chorizo, a spicy Mexican pork sausage, is flavored with garlic and chilies. It is available in most supermarkets. If it is not available, substitute 8 ounces bulk pork sausage plus 1/4 teaspoon ground red pepper.
- Preheat oven to 400°F. Grease 10-inch quiche dish or deep-dish pie plate.
- Remove sausage from casings. Crumble sausage into medium skillet. Cook over medium heat until sausage is browned, stirring to break up meat. Remove from heat; pour off drippings. Cool 5 minutes.
- Beat eggs in medium bowl. Add spinach, cheese, cream and sausage; mix well. Pour into prepared quiche dish. Bake 20 minutes or until center is set. Let stand 5 minutes before cutting into wedges. Serve with salsa.
|Saturated Fat||18 g|
|Total Fat||45 g|
|Calories from Fat||69 %|
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