From The TeamingUp Kitchen: Bacon & Cheddar Crustless Quiche
Time: 1 Hour 15 min Yields: 6 Calories: 184
Whether it’s breakfast or brunch, this quiche will be a real crowd-pleaser!
Ingredients
- 4 strips center-cut bacon
- 1 medium red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 4 large eggs
- 4 large egg whites
- 1 cup 1% low-fat milk
- 2 T all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of ground cayenne
- 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese
Directions
- Preheat the oven to 350 degrees. Spray a 9-inch pie plate or quiche dish with cooking spray.
- Cook the bacon in a medium nonstick skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Pour off and discard all but 2 teaspoons of the bacon drippings.
- Add the bell pepper and jalapeño to the skillet and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the scallions and garlic, and cook, stirring often, until softened, about 2 minutes. Transfer the vegetables to a plate to cool slightly.
- Whisk together the eggs, egg whites, milk, flour, salt, black pepper, and cayenne in a large bowl. Add the bell pepper mixture and the cheese and stir to combine. Finely chop the bacon and add to the egg mixture. Pour into the prepared pie plate.
- Place the pie plate on a large baking sheet. Bake until the top is golden and the center is set, 40 to 45 minutes. Let stand 5 minutes. Cut the quiche into 6 wedges using a serrated knife.
Serves 6.
Nutritional Facts
Serving Size: 1 wedge
Total Servings: 6 wedges
184
calories
per serving
|
Total Fat |
11g |
|
Saturated Fat |
5g |
|
Cholesterol |
146mg |
|
Sodium |
406mg |
|
Total Carbohydrate |
7g |
|
Dietary Fiber |
1g |
|
Protein |
15g |
