Brunch in a crunch: Sarah's Favorite quiche

My daughter Sarah, who is somewhat of a picky eater, really loves this quiche. Because she has an intolerance to wheat, I make ours with a gluten-free pie crust. Good-quality pre-mde pie crusts are a good thing to keep in the freezer for times when you have an unexpected guest for lunch or when you are running late on your brunch prep: this quiche can be assembled in less than 10 minutes.

Ingredients:
- 1 whole wheat pie crust
- 3 Tbsp extra-virgin olive oil
- 1/2 of a large onion
- 2 pre-cooked chicken sausages, like the ones from Applegate Farms
- 3 eggs
- 1/3 cup low-fat sour cream*
- salt and pepper to taste


Preparation:
1. Warm up the oven at 325, or as recommended on pie crust packaging.

2. Using a food chopper, mince the onion and chicken sausages.

3. Warm up the oil in a pan, add the minced onion and sausage and sauté until the onion is golden and the sausage has browned a bit. Add to the pie crust.

4. Beat the eggs, add a pinch of salt, then blend in the sour cream. Add to the pie crust.

5. Sprinkle the quiche with freshly ground black pepper and place in the oven, middle rack. Back for 25-30 minutes, or until egg has set and pie crust is golden brown. (Cooking time may vary, depending on the pie crust.)

6. Remove from oven, let cool. Serve with a green salad with a vinaigrette dressing, or with a potato salad.

Serves 4.


* to make quiche dairy-free, replace sour cream with 1/3 cup soy milk mixed with 1 teaspoon apple cider vinegar