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Italian Chicken Sausage and Fennel Pie

Here’s a savory egg pie that’s healthier and easier to assemble than a regular quiche. The pie pan is lined with breadcrumbs instead of a crust and the custard is studded with sautéed fennel bulb and Italian-spiced chicken sausage. Definitely not your regular quiche!

Prep Time: 25 minutes
Total Time: 1 hour
Servings: 6


1/2 tablespoon   Organic Valley Butter, softened
3 tablespoon   dried bread crumbs
1 tablespoon   Organic Valley Butter or olive oil
3/4 cup   diced onion
2 cup   diced fennel bulb
1 teaspoon   minced garlic
2     links (about 6 ounces) Organic Prairie Italian Chicken Sausage, cut into thin ro
1/2 teaspoon   crushed fennel seed
    salt and pepper
1/2 cup   (about 2 ounces) Organic Valley Italian Blend Cheese Shreds
3     Organic Valley Large Eggs
1 cup   Organic Valley Half & Half
    chopped fennel leaves or diced roasted peppers

1. Heat oven to 350 degrees. Grease a 9- or 10-inch pie plate with the softened butter. Sprinkle bread crumbs over sides and bottom of pie plate.

2. Heat butter or olive oil in skillet over medium flame. Add onion, fennel and garlic; saute until vegetables are mostly tender, 7–10 minutes. Raise heat to medium-high, stir in sausage, fennel seed, and salt and pepper to taste. Saute 1–2 minutes. Let cool.

3. Meanwhile, scatter the cheese over the bottom of the pie pan. Beat eggs with half and half in a bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Rim the outer edge of pie with chopped fresh fennel leave or roasted red peppers.

4. Bake until set, about 30 minutes. Let stand 5 minutes before serving.

Copyright by Terese Allen