SALSA SAUSAGE QUICHE

This recipe is featured in "Low-Carbing Among Friends - Volume 2" on page 290.

SALSA SAUSAGE QUICHE
1 pound pork sausage
8 ounces cheddar cheese, shredded
3 eggs
1 cup salsa *

Crumble and brown the sausage; drain the grease. Place the sausage in a greased 10-inch pie plate. Top with half of the cheese. Beat the eggs and salsa; pour over the cheese and spread it evenly (see my update below for an alternate method). Bake at 350?30 minutes or until the quiche is firm in the center. Sprinkle with the remaining cheese; bake 5 more minutes until the cheese is melted. Let stand 10 minutes before serving. Otherwise the quiche will be too soft to remove from the pan.

Makes 6-8 servings

* I used Walmart's Great Value All Natural Hot Chunky Salsa (1 carb per tablespoon).

Per 1/6 Recipe: 443 Calories; 35g Fat; 28g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 332 Calories; 27g Fat; 21g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs

I found this recipe in Taste of Home magazine and just omitted the pie crust and adjusted the baking temperature and time. The recipe also called for 12 ounces of sausage and I decided to use the whole 1-pound roll. What attracted me to this recipe was the fact that it contains no cream and only calls for 4 ingredients. I used sharp cheddar in my quiche. Don't add any salt because there is plenty in the sausage, cheese and salsa. This tastes very good and reminds me of the Spanish rice that my Mom used to make even though there is no rice in it. It's not a pretty quiche because the sausage and cheese make it very oily. I might add another egg or two next time because the quiche is kind of loose and soft when it's hot. I think that more eggs will help hold it together better. I will make this again and maybe try using hamburger instead of sausage sometime. Click the photo to see a close-up.

UPDATE 4/16/15: Rather than partially bake the quiche and add the cheese on top later, this time I put the last 4 ounces of cheese on top right away after pouring in the egg mixture. I think I like how it came out this time even better and it eliminates that extra step. The cheese on top got nice and brown instead of it only being melted. I also threw in one more egg this time just to add a little more bulk. Check the quiche at the usual 30 minutes and add a couple more minutes if it doesn't look quite done.

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