RecipeQuiche Lorraine
- Calories: 220
- Protein: 21 g
- Total Fat: 13 g
- Unsaturated Fat: 6 g
- Saturated Fat: 7 g
- Cholesterol: 145 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugar: 3g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 580 mg
Quiche is an ever-popular breakfast dish, but its buttery crust and full-fat filling cause calories and saturated fat to add up…fast! I’ve slimmed down the recipe and amped up the nutrition by creating a delicious spinach crust with a cheesy Parmesan flavor. I also swapped the heavy cream and fatty bacon for lighter substitutes. The end result? A whopping decrease from 600 calories to only 220 calories per slice. Now, go ahead, and enjoy!
- Prep time
- Total Time
- Spinach Crust:
- 2 packages frozen, chopped spinach, thawed and thoroughly drained of water
- 1 egg, lightly beaten
- ½ cup reduced fat, shredded sharp cheddar cheese
- ¼ cup grated Parmesan
- Quiche:
- 3 eggs
- 3 egg whites
- 6 ounces cooked turkey bacon (about 10 cooked strips), chopped
- 1 cup shredded or grated reduced-fat Swiss cheese
- 1 cup 2% milk
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
Spinach Crust:
Mix all ingredients until well combined.
Liberally coat a spring-form pan with oil spray and cover the bottom with spinach “dough.”
Bake in oven set at 425˚ for about 17 minutes, until spinach crust is set, firm and slightly browned on top and edges. Remove from oven and set aside.
Quiche:
Mix all ingredients together and pour on top of spinach crust in pan. NOTE: Be sure to cover the bottom of the spring-form pan with aluminum foil and place on a baking sheet to prevent egg from dripping through small openings.
Bake for 30 minutes, or until quiche is set and fluffy. About 5 minutes before quiche is done cooking, sprinkle a few tablespoons grated Parmesan over the top so it becomes melted and brown.
Nutrition information courtesy of Genesis® R&D