Chicken Stuffing Quiche

2 cups cooked, diced 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 (optional)

1. Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 9 1/2-10" pie.

2. Mix in chicken and cheese.

3. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture.

4. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before cutting.

Makes 6 servings. Total Carbohydrates: 3.5 per serving.