Sausage, Bell Pepper and Potato Quiche
Arugula Salad with Strawberries
Ingredients
- 1 frozen whole wheat pie crust, thawed
- 1 lb lean Italian turkey sausage, casings removed
- 1 Tbsp olive oil
- 1 cup chopped red onion
- Reserved peppers and potatoes (from Bell Pepper and Potato Kabobs recipe)
- 4 large eggs
- 1 cup reduced-fat 2% milk
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 425°F.
- Place pie crust in a 9-inch pie plate; flute edges as desired.
- Bake 8 to 10 minutes or until browned.
- Meanwhile, brown turkey sausage in hot oil in a skillet over medium heat; add red onion.
- Cook 5 minutes or until tender; spoon sausage mixture and reserved peppers and potatoes into partially baked crust.
- Whisk eggs, milk, salt and pepper; pour over sausage mixture.
- Sprinkle with cheese.
- Bake 35 to 40 minutes or until center is set.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- 2 cups sliced strawberries
- ½ cup sliced almonds, toasted
- 1 Tbsp balsamic vinegar
- 1 Tbsp whole-grain Dijon mustard
- 1 Tbsp honey
- 3 Tbsp olive oil
Side Dish Instructions
- Combine arugula, strawberries and almonds in a serving bowl.
- Whisk together vinegar, mustard, honey and oil.
- Pour dressing over salad; toss to coat.
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