Easy Crustless Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large eggs¼ cup 1% milk¼ cup fat free sour cream½ teaspoon kosher salt¼ teaspoon black pepper¼ teaspoon ground mustard½ teaspoon garlic powder½ cup chopped mushrooms½ cup chopped zucchini½ cup chopped red bell pepper½ cup chopped onion1 cup baby spinach6 slices turkey bacon, diced½ cup low fat shredded cheese blend
1) In a medium saute pan, cook the diced turkey bacon over medium heat until slightly crispy and then set aside too cool.
2) Mix the chopped veggies the same saute pan, cooking until soft. Add the baby spinach and stir over heat until the spinach wilts nicely.
3) In a bowl mix the eggs, milk, sour cream and seasonings until smooth and combined set aside.
4) Add the bacon and veggies into a 9 inch glass pie pan that has been sprayed lightly and top with cheese, followed by the egg mixture. It is best to allow the quiche to set lightly before cooking at 350 degrees for 30 minutes or until the eggs are evenly set.
This can be either served immediately or kept in the fridge for up to 4 days. I do recommend that you slice and individually wrap each portion in both foil and plastic wrap if you plan to keep it in the freezer.
I like mine with lots of hot sauce which is not included in this recipe. I have also subbed out some of the veggies for a south western flair a time or two as well
Serving Size: Makes 6 equal slices in a 9 inch pie pan.
Number of Servings: 6
Recipe submitted by SparkPeople user JSTRUSS.
2) Mix the chopped veggies the same saute pan, cooking until soft. Add the baby spinach and stir over heat until the spinach wilts nicely.
3) In a bowl mix the eggs, milk, sour cream and seasonings until smooth and combined set aside.
4) Add the bacon and veggies into a 9 inch glass pie pan that has been sprayed lightly and top with cheese, followed by the egg mixture. It is best to allow the quiche to set lightly before cooking at 350 degrees for 30 minutes or until the eggs are evenly set.
This can be either served immediately or kept in the fridge for up to 4 days. I do recommend that you slice and individually wrap each portion in both foil and plastic wrap if you plan to keep it in the freezer.
I like mine with lots of hot sauce which is not included in this recipe. I have also subbed out some of the veggies for a south western flair a time or two as well
Serving Size: Makes 6 equal slices in a 9 inch pie pan.
Number of Servings: 6
Recipe submitted by SparkPeople user JSTRUSS.
Nutritional Info Amount Per Serving
- Calories: 92.1
- Total Fat: 15.6 g
- Cholesterol: 11.3 mg
- Sodium: 298.2 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.9 g
- Protein: 7.6 g
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