Easy Crustless Quiche
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Easy Crustless Quiche calories by ingredient
Introduction
A quick easy breakfast that can be sliced and reheated as desired. Freezes well when wrapped in foil and plastic wrap for portable breakfast. A quick easy breakfast that can be sliced and reheated as desired. Freezes well when wrapped in foil and plastic wrap for portable breakfast.Number of Servings: 6
Ingredients
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6 large eggs
¼ cup 1% milk
¼ cup fat free sour cream
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground mustard
½ teaspoon garlic powder
½ cup chopped mushrooms
½ cup chopped zucchini
½ cup chopped red bell pepper
½ cup chopped onion
1 cup baby spinach
6 slices turkey bacon, diced
½ cup low fat shredded cheese blend
Directions
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.