Real-Man Quiche

8 Reviews
From the EatingWell Kitchen

We've loaded this meaty pie with a whole pound of turkey sausage and given it a fabulous, flaky phyllo crust. Real men do eat quiche!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Canola oil cooking spray
  • 1 pound sweet Italian turkey sausage links, removed from casings
  • 1 medium red onion, thinly sliced
  • 2 cups sliced mushrooms
  • 4 cups baby spinach
  • 4 eggs
  • 2 egg whites
  • 1/2 cup 1% milk
  • 1/4 teaspoon freshly ground pepper
  • 6 sheets phyllo dough, defrosted according to package directions
  • 1/4 cup plain dry breadcrumbs
  • 1/4 cup shredded Gruyere cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350F. Coat a 9-inch deep-dish glass pie pan with cooking spray.
  2. Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Coat the pan with cooking spray, add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.
  3. Whisk eggs, egg whites, milk and pepper in a medium bowl.
  4. Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45 ° angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese.
  5. Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.
  • Make Ahead Tip: Timing tip: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 236 calories; 9 g fat(3 g sat); 2 g fiber; 18 g carbohydrates; 20 g protein; 28 mcg folate; 140 mg cholesterol; 3 g sugars; 2074 IU vitamin A; 11 mg vitamin C; 117 mg calcium; 2 mg iron; 557 mg sodium; 315 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 medium-fat meats

Reviews 8

December 22, 2013
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By: cmfrakes
Delicious! A great success with the family. My 2 year old loved it! I used smoked turkey sausage and that worked well. Will definitely make again!
August 22, 2013
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By: EatingWell User
This wowed my fiance! I just made this last night for my fiance after we got back from the gym. This was my first time using phyllo (or fillo) dough, but it wasn't hard to work with. You just want to move quick because it does dry fast. My fiance was shocked at how delicious this was; he really couldn't get over it! He said it was like a Mello Mushroom pizza (our favorite pizza place), but without the guilt because it's so healthy! I also love the versatility of the recipe: we were talking about what other alterations you could make to it, like make it a Mexican Taco quiche or one with sun-dried tomatoes. I highly recommend this recipe! Pros: protein packed, healthy, short ingredient list, flavorful, easy, fun, delicious
March 30, 2013
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By: EatingWell User
Huge hit with the family! I doubled the recipe using bulk Jenni O Turkey lean breakfast sausage and 2 links of Meijer mozzarella/spinach sausage. I also didn't have the cheese it called for & opted to use shredded reduced fat italian blend. The dishes were wonderful! Love the phyllo dough. I had not worked with it before. I calculated the calories on Myfitnesspal. 1/4 of a pie is only 252 calories. I will be making this again!!
February 11, 2013
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By: EatingWell User
The hit of the brunch We had some friends over for brunch this weekend and we made this quiche. I think politeness was all that kept the last slice from being devoured as everyone raved about it. I didn't even mention that it was light or healthy. The only possible negative was the look of the edges of the phyllo dough crust; they were a little ragged. I haven't worked with phyllo much, so this may have been my issue. If anyone knows of a way to make the crust edge have a cleaner look, I'd be happy to hear it. It didn't have any impact on the flavor of the dish, but the presentation could have been a bit cleaner. Pros: meaty,flaky Cons: too flaky?
May 19, 2012
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By: EatingWell User
Real Man or Not: This Quiche is For Anyone Who Loves Good Food My step daughter made this for me for Mother's Day Brunch and it was really, really tasty. She used chicken sausage rather than turkey. I loved the meatiness, the phyllo dough was light and flakey and what's not to love about cheese and mushrooms. With a cucumber salad this was a very satifying meal. And might I add, it was just as delicious reheated the next day. Pros: Healthy, satisfying, delious flavors Cons: I don't think there are any.
February 23, 2012
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By: EatingWell User
Didn't have enough mushrooms so I added some yellow squash and cauliflower. (You should sweat the veggies so they don't give off too much water). A little sprinkle of reduced fat Parmesan on top finished it off nicely. I could not find the recommend cheese so I just used some low calorie swiss. The taste of the sausage take over the quiche so you don't need alot of cheese. I actually made one with a whole wheat crust and for the other pie I lined my pan with heavy duty foil, sprayed it with Pam's Organic Olive Oil and poured it right in. This lowered the calories a bit and we didn't miss the crust one bit. You will need to let it set a bit before serving. Everyone loved it. (served with low calorie potatoe-artichoke soup) I'll make this one again for sure! Yumm!
April 01, 2010
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By: EatingWell User
Made this for dinner last night and the family loved it. I didn't have any phyllo dough, but I did have a frozen pie crust which worked well after thawing 20 minutes,even though it probably added more saturated fat than the phyllo. Next time I will try the phyllo. Note the sauteed mushrooms and onions gave off a little more liquid while baking in the oven--but after 45 min the eggs were completely cooked even though there appeared to be a bit of liquid bubbling on the top.
January 05, 2010
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By: EatingWell User
Very tasty. Really enjoyed using phylo instead of the traditional pie crust.