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Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy mornings. —April Milner, Dearborn Heights, Michigan
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 piece with 1 tablespoon sour cream equals 278 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 659 mg sodium, 26 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.
Originally published as Spinach Swiss Quiche in Healthy Cooking April/May 2009, p61
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 27, 2013 by CatherineReisenauer
This is a great recipe, though I made it with all real things, just the way they were put on this earth. It's the fat in dairy that helps your body stay slim and it's the YOLKS in eggs that have all the Omega-3s. Trying to strip off parts of real food isn't a good policy, in my opinion. Portion control, regular exercise and a positive attitude are the recipe for success! That said, this recipe is loaded with good stuff and tastes delicious. Thank you for sharing.
Reviewed on May. 15, 2012 by brandymhull
Fantastic! I added a few extra veggies from the frig and it turned out great. I too had extra filling so I made an extra and stuck in in the freezer for later.
Reviewed on Sep. 15, 2011 by Terri Ann
Thank you so much for the advice. Will make this over the week-end. Terri
Reviewed on Sep. 14, 2011 by sstetzel
Just break eggs into a glass measuring cup to equal the amount. Should be 2 whole eggs 8 whole eggs to equal 2 cups but you may need an egg white as well to get the right measurement. I do it all the time.
Just break eggs into a glass measuring cup to equal the amount. Should be 2 whole eggs 8 whole eggs to equal 2 cups but you may need an egg white as well to get the right measurement.
I do it all the time.
Reviewed on Sep. 14, 2011 by Terri Ann
Please let me know how many eggs to usein place of the 2 cups egg substitute. Iwould like to make this with eggs. Thank you. Terri
Please let me know how many eggs to use
in place of the 2 cups egg substitute. I
would like to make this with eggs. Thank you. Terri
Reviewed on Sep. 19, 2010 by ltcatnip
My family loves this recipe!! I decided to use 1 cup egg whites, and replace the other cup with 4 eggs. I've tried both an 8 and 9 inch pie shell, while reducing the spinach to 5 oz., and I STILL can't fit all the egg mixture in the crust. I'm afraid to cut back on the eggs because I don't want to end up with too much seasoning. Has anyone else had this problem?
Reviewed on Apr. 29, 2010 by choco1baby
My husband and mother love this quiche. I used fresh spinach and sharp white cheddar cheese instead of swiss; also used all white instead of egg substitute and no cottage cheese and turkey bacon. It was wonderful.
Reviewed on Apr. 13, 2010 by geeclark
I must agree with vieux as I too much prefer imported, real cheese, bacon and eggs. If you are going to make quiche I think REAL is almost a requirement. But to the recipe I've been making this recipe, sans the diet, lite and fat free stuff, I've also used other vege's whatever I have left over, for years and all of my family and friends love it.
Reviewed on Apr. 13, 2010 by keron
It sounds good and I intent to make it but I personally don't like the egg substitute. If I want to replace it with eggs how many eggs should I use?
Reviewed on Apr. 12, 2010 by vieux
excellent recipe. I've been making the same thing for years although I lean towards full fat cheeses simply because I prefer not to eat wax. Given your penchant for low fat tasteless stuff I find it curious that you add salt. there should be enough in the turkey bacon (shudder) and cheese to satisfy.
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