Quiche Lorraine with Extra Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2.5 cups non-fat half & half2.5 cups Eggbeaters Original (could use Southwest)2 9" deep dish frozen pie shells, ready-to-bake1 12 oz. package center cut bacon, 15-16 slices1 cup finely shredded sharp cheddar cheese (could use Swiss or a combination of cheeses)1 large sweet red pepper, raw, coarsely chopped1/2 large white or yellow onion, raw, diced1/ cup raw mushrooms, dicedOptional seasonings:Nutmeg or Cayenne pepper (about 1 teaspoon)Salt (to taste)Pepper (to taste)
Thaw frozen pie shells overnight in refrigerator.
Preheat oven to 400 degrees.
Prick bottom of each shell in an all-over pattern with fork.
Cover each shell with two layers of aluminum foil, making sure that foil curls over and around edges.
Bake 10 minutes in 400 degree oven.
Set aside.
Meanwhile, cook 12 oz. package of bacon in microwave in approximately three batches:
Lay 5-6 strips of bacon on two layers of paper towel on microwaveable plate.
Place two layers of paper towel over bacon.
Microwave for approximately 5 minutes, checking for doneness and adjusting time upward if necessary.
Cool bacon and crumble or cut into small pieces.
Set aside.
Cut up all vegetables.
In large bowl, combine vegetables with bacon and cheese.
In second large bowl, combine half & half with Eggbeaters, whisking briskly for a short time.
Add seasonings if desired.
Set aside.
Divide vegetable-cheese-bacon mixture in half and distribute evenly in each pie shell.
Pour half the egg mixture over each pie shell.
Place quiches on cookie sheet.
Cover crust on each quiche with aluminum foil or use pie shields if you are lucky enough to have them.
Bake at 400 degrees for approximately 1 hour.
Check for doneness by inserting a knife into the middle of each quiche (should come out clean).
Allow quiches to "sit" for at least 10 minutes before cutting into them.
Serving Size: Each quiche makes 8 wedges.
Preheat oven to 400 degrees.
Prick bottom of each shell in an all-over pattern with fork.
Cover each shell with two layers of aluminum foil, making sure that foil curls over and around edges.
Bake 10 minutes in 400 degree oven.
Set aside.
Meanwhile, cook 12 oz. package of bacon in microwave in approximately three batches:
Lay 5-6 strips of bacon on two layers of paper towel on microwaveable plate.
Place two layers of paper towel over bacon.
Microwave for approximately 5 minutes, checking for doneness and adjusting time upward if necessary.
Cool bacon and crumble or cut into small pieces.
Set aside.
Cut up all vegetables.
In large bowl, combine vegetables with bacon and cheese.
In second large bowl, combine half & half with Eggbeaters, whisking briskly for a short time.
Add seasonings if desired.
Set aside.
Divide vegetable-cheese-bacon mixture in half and distribute evenly in each pie shell.
Pour half the egg mixture over each pie shell.
Place quiches on cookie sheet.
Cover crust on each quiche with aluminum foil or use pie shields if you are lucky enough to have them.
Bake at 400 degrees for approximately 1 hour.
Check for doneness by inserting a knife into the middle of each quiche (should come out clean).
Allow quiches to "sit" for at least 10 minutes before cutting into them.
Serving Size: Each quiche makes 8 wedges.
Nutritional Info Amount Per Serving
- Calories: 180.3
- Total Fat: 8.8 g
- Cholesterol: 18.1 mg
- Sodium: 333.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.4 g
- Protein: 9.4 g
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