Three Meat Pizza Quiche

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.2
  • Total Fat: 6.1 g
  • Cholesterol: 34.7 mg
  • Sodium: 865.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 29.7 g

View full nutritional breakdown of Three Meat Pizza Quiche calories by ingredient
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Number of Servings: 4


    1 C. Fiber One cereal
    1 T. Smart Balance Light Butter Spread (melted)
    1 T. Egg Beaters
    5 oz. Extra Lean Ground Turkey
    1 C. Morning Star Farms Sausage-Style Recipe Crumbles
    4 slices Extra Lean Turkey Bacon, diced
    1/2 C. prepared pizza sauce, divided
    1/2 C. 2% milk shredded Italian 3 cheese blend, divided
    1 C. Egg Beaters
    1 C. fat free milk
    1-1/2 t. Italian seasoning
    1/4 t. onion powder
    1 T. reduced fat Parmesan style grated topping


1. Preheat oven to 350 degrees. Lightly spray 9" to 9-1/2" pie plate with cooking spray and set aside.
2. Finely grind the Fiber One cereal (a coffee grinder works well for this) and add to the melted butter in a bowl. Add the 1 Tbsp. Egg Beaters and mix well.
3. Press the cereal mixture into the pie plate and up the sides. Bake for 10 minutes. Remove from oven; let cool slightly and carefully put 1/4 C. of prepared pizza sauce on the bottom of crust and set aside.
1. Spray medium skillet with cooking spray; heat over medium heat. Add ground turkey, sausage-style crumbles and diced turkey bacon; cook and stir 5 - 8 minutes, or until ground turkey is no longer pink. Remove from heat and add remaining 1/4 C. prepared pizza sauce to meat; stirring until thoroughly combined. Spoon mixture into crust.
2. Sprinkle shredded Italian 3 cheese blend over the top of mixture in pie plate, reserving 2 T. of the cheese to use later.
3. Combine 1C. Egg Beaters, milk, Italian seasoning and onion powder; pour over mixture in pie plate.
3. Bake 40 minutes; top with remaining 2 T. Italian 3 cheese blend and 1 T. Parmesan topping and cook an additional 5 - 10 minutes (until cheese is melted). Remove from oven and let stand 10 minutes before cutting or cool completely, cover and refrigerate to reheat and serve later.

Number of Servings: 4

Recipe submitted by SparkPeople user FOOFETTE.

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