Quiche with Chicken Apple Sausage
1 purchased pie crust for single-crust pie
2 Dibrova Chicken Apple Sausages, thinly sliced
1 Tbsp. oil
3 green onions, thinly sliced
10 mushrooms, sliced
1-1/2 cups half-and-half
1 cup swiss cheese, grated
1 Tbsp. flour
Salt and pepper
Pinch of nutmeg
Press purchased pie crust into an 8 or 9 inch pie pan and flute the edges. Set aside and preheat oven to 375 degrees.
Saute sliced sausages for 2 minutes over medium heat in oil. Add mushrooms and cook for 2 minutes more until liquid from mushrooms has evaporated. Put this mixture into the bottom of the pie crust.
Crack eggs into a bowl and mix with a fork or whisk. Add half-and-half, salt, pepper, nutmeg and green onions and mix well. Toss together grated cheese with flour and mix into egg mixture. Slowly pour egg mixture into pie crust.
Bake for approximately 45 minutes. Let quiche cool slightly before serving.
Creamy Sausage and Broccoli Alfredo
1 box (1 pound) Rotini (corkscrew) pasta
1 package (8 ounces) precut frozen broccoli florets
2 Tbsp. oil
½ medium onion, finely chopped
3 Dibrova Chicken Apple sausages, sliced in ¼ inch pieces
2 cloves garlic, pressed
1 pint cherry or grape tomatoes
½ cup chicken broth
1 jar (16 ounces) prepared Alfredo sauce
Pinch of nutmeg
1/8 tsp. cayenne pepper (optional)
¼ cup grated parmesan cheese
3 Tbsp. chopper parsley
Bring a large pot of lightly salted water to boil and cook pasta according to package directions, adding broccoli to the pasta during the last 5 minutes of cooking. Drain.
Meanwhile, in large skillet, heat oil over medium heat. Add onion and sauté for 5 minutes. Add garlic and sliced sausages and cook for 2 additional minutes. Add tomatoes, chicken broth. Alfredo sauce, nutmeg and cayenne pepper. Gently stir until heated through.
Add the drained pasta and broccoli and 2 Tbsp. of the parmesan cheese and toss together gently. Transfer to a large platter and garnish with remaining parmesan cheese and parsley.