Makeover Real-Man Quiche
Total TimePrep:15 min. Bake: 35 min. + standing
Makes2 quiches (8 servings each)
- 1 package (14.1 ounces) refrigerated pie pastry
- 8 bacon strips
- 2 large onions, chopped
- 8 large egg whites
- 4 large eggs
- 3 cups fat-free milk
- 3 cups shredded part-skim mozzarella cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped sun-dried tomatoes (not packed in oil)
- 2 tablespoons cornstarch
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- On a lightly floured surface, unroll pastries. Transfer to two 9-in. pie plates. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, saute onions until tender.
- In a large bowl, whisk the egg whites, eggs, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between pastries. Sprinkle with bacon.
- Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts1 piece: 248 calories, 13g fat (6g saturated fat), 75mg cholesterol, 378mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 13g protein.
Mar 22, 2014
We were very disappointed in this. The frozen spinach gave it a really weird texture.
Feb 24, 2014
This is in response to danajoanne420's question. I make a very similar quiche and it works great without a crust. Just be sure to generously spray the pan with cooking spray.
Feb 24, 2014
I've made this for Easter Brunch last year and it was a big hit. i was wondering if you could you make this "crustless" and it be even more healthy?
Feb 20, 2013
Excellent recipe. I had the leftovers for breakfast. It did take an hour to bake. I will also prebake the crust in the future.
May 28, 2012
This was delicious - definately a make again. I halved the recipe to just make 1 quiche. I added a package of baby bella mushrooms with the onions. I also used some chopped fresh tomato - patted dry with a paper towel. (not a fan of sundried tomatoes). My quiche took close to an hour to cook - but it was worth it. I think next time I will try precooking the crust.
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