I found a new pesto sauce recently and wanted to try it out in a recipe tonight. It is Sundried Tomato Pesto Italian Pasta Sauce by Santini (imported). This quiche, complete with a low-carb cust, was delicious! This recipe can also be made crustless if you are still on Atkins Induction phase. Using mozzarella instead of Monterrey Jack cheese is always an option. Adding some Parmesan is another possible addition. Both my husband and I really liked this pie and found it very filling. Leftovers reheated nicely too.
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1 Peggy’s Improved Pie Crust (or your fav low-carb pie crust)
12 oz. zucchini, sliced
3 oz. onion, chopped
10 oz. pork sausage
2 T. olive oil
3 oz. pesto or sundried tomato pesto sauce
6 oz. Monterrey Jack Cheese
Dash each salt and pepper
1 beaten egg
½ c. cream
DIRECTIONS: Make the pie crust per that recipe’s instructions and bake for just 15 minutes until barely cooked and remove from oven. In large non-stick skillet, saute the zucchini on both sides in two batches. Remove from skillet to a plate and in the same skillet, saute the sausage, onion, salt and pepper until the sausage and onion are done. Drain off any excessive grease. Layer ½ of the zucchini in the bottom of the cooling pie crust. Dot with ½ the pesto sauce. Put ½ the cheese on next. Sprinkle half the meat/onion mixture on next. Layer the rest of the zucchini slices on next, dot with remaining pesto sauce, then the meat mixture and finally the last of the cheese. In a saucer beat the egg with the cream and drizzle over the entire pie evenly. Bake in a 350º oven for about 20 minutes or until egg/cheese mixture appears fully done. Serve with a nice green salad.
NUTRITIONAL INFO: Makes 6 servings, each contains:
646 calories, 56.67 g fat, 17.2 g carbs, 9.07 g fiber, 8.13 g NET CARBS, 6.5 g protein, 747 mg sodium