*Quiche Fabul
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 219.4
- Total Fat: 12.0 g
- Cholesterol: 97.6 mg
- Sodium: 386.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 13.6 g
View full nutritional breakdown of *Quiche Fabul calories by ingredient
Introduction
This is a gem of a recipe for brunch. It has so much flavor and can be the perfect compromise between those who love ham and those who refuse to eat it.The whole wheat crust sticks with you.
*A note about turkey bacon: Earth Fare brand and Applegate Farm's have great ham-like t.bacon that works wonderfully. These are the only two that I have tried that don't gross me out.
*Wilt fresh spinach into the pepper/onion/bacon mix after it's nearly done cooking. That's good too! This is a gem of a recipe for brunch. It has so much flavor and can be the perfect compromise between those who love ham and those who refuse to eat it.
The whole wheat crust sticks with you.
*A note about turkey bacon: Earth Fare brand and Applegate Farm's have great ham-like t.bacon that works wonderfully. These are the only two that I have tried that don't gross me out.
*Wilt fresh spinach into the pepper/onion/bacon mix after it's nearly done cooking. That's good too!
Number of Servings: 10
Ingredients
-
** Butter, salted, 7 tbsp (a stick)
* *Kosher Salt, 1/4 tsp
* *Hodgson Mill Whole Wheat Pastry Flour, 1.25 cup
*Onions, 1 1/2 cup, chopped or sliced as to you liking of texture
* Peppers, sweet, red, raw, sliced, 1 1/2 cup
*Cottage Cheese, Nancy's Organic Cultured Lowfat, 1 cup
* Earth Fare Natural Uncured Turkey Bacon, 8 slices, chopped
*Eggs (whole) - 2 large
*Egg whites, fresh - 3 large
*Fontina Cheese, shredded - 1/2 cup
**Ground Nutmeg - 1 1/2 tsp
**Rosemary - 1 Tbsp
**Red Pepper Flakes - 2 tsp
Salt and Pepper to taste
Directions
First make the crust
Freeze that butter cut up tiny (either cut it up first or freeze it & then cut it up or a combination of either - it's loosey goosy around here).
Mix the pastry flour and the salt
Cut the butter into the flour/salt mix until it combines into a clay-like texture. Squish it into a ball and freeze this dough until you get everything else prepared.
***Preheat Oven to 135* ***
Add a Tbsp of water to your skillet.
Cook the onions, peppers, rosemary and pepper flakes until tender.
Add the chopped turkey bacon to the pan and allow it to brown up a bit.
Blend the nutmeg, and cottage cheese until NO curds are left & texture = smooooth.
Add the eggs and egg whites and blend until combined.
Grab your Pastry crust out of the freezer and roll it out onto a dusting of flour with a floured rolling pin.
Spray a pie dish with a tiny bit of olive oil and form the pastry shell into it. (With all of this work so far, make sure you form the edges pretty.)
Scoop the pepper/onion/bacon mix into the bottom of the pie shell and pour the egg/cheese mix over.
Shred (or sprinkle shredded) cheese over the top.
(A little fontina goes a long way due to it's strength of character).
Bake for 45 mins. as my oven goes. Be sure to keep an eye on it.
Number of Servings: 10
Recipe submitted by SparkPeople user AKMUMPOWER.
Freeze that butter cut up tiny (either cut it up first or freeze it & then cut it up or a combination of either - it's loosey goosy around here).
Mix the pastry flour and the salt
Cut the butter into the flour/salt mix until it combines into a clay-like texture. Squish it into a ball and freeze this dough until you get everything else prepared.
***Preheat Oven to 135* ***
Add a Tbsp of water to your skillet.
Cook the onions, peppers, rosemary and pepper flakes until tender.
Add the chopped turkey bacon to the pan and allow it to brown up a bit.
Blend the nutmeg, and cottage cheese until NO curds are left & texture = smooooth.
Add the eggs and egg whites and blend until combined.
Grab your Pastry crust out of the freezer and roll it out onto a dusting of flour with a floured rolling pin.
Spray a pie dish with a tiny bit of olive oil and form the pastry shell into it. (With all of this work so far, make sure you form the edges pretty.)
Scoop the pepper/onion/bacon mix into the bottom of the pie shell and pour the egg/cheese mix over.
Shred (or sprinkle shredded) cheese over the top.
(A little fontina goes a long way due to it's strength of character).
Bake for 45 mins. as my oven goes. Be sure to keep an eye on it.
Number of Servings: 10
Recipe submitted by SparkPeople user AKMUMPOWER.
