Chicken and Stuffing Quiche

CHICKEN AND STUFFING QUICHE
2 cups diced cooked chicken
1 pound pork sausage
1/4 pound mushrooms, sliced
2 tablespoons chopped onion
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced

Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 10" pie pan. Do not use a smaller pie pan or it will overflow. If you don't have that size, use a 7x9" or 8x8" baking dish. Mix in the chicken and cheese. 

Beat the eggs, cream, seasonings and parsley. Pour evenly over the meat mixture. Bake at 350º 30-35 minutes or until set in the center and nicely browned. Let stand 10 minutes before cutting.

Makes 6-8 servings

Per 1/6 Recipe: 598 Calories; 46g Fat; 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 448 Calories; 34g Fat; 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs 

This would also be very good with leftover turkey instead of chicken. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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