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Makeover Real-Man Quiche

This quiche is one of my husband's favorites, probably because it has bacon. Sometimes I add sliced fresh white or baby portobello mushrooms and saute them with the onions for more "meatiness." The makeover version looks wonderful! — Ruby Hochstetler, Holland, Michigan
  • Total Time
    Prep:15 min. Bake: 35 min. + standing
  • Makes
    2 quiches (8 servings each)

Ingredients

  • 2 sheets refrigerated pie crust
  • 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

Directions

  • On a lightly floured surface, unroll crusts. Transfer to two 9-in. pie plates. Trim crust 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 crusts. 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 Facts
1 piece: 248 calories, 13g fat (6g saturated fat), 75mg cholesterol, 378mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 13g protein.
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Reviews

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Average Rating:
  • hmillay
    Mar 22, 2014

    We were very disappointed in this. The frozen spinach gave it a really weird texture.

  • 02YellowBird
    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.

  • danajoanne420
    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?

  • MarilouJas
    Mar 30, 2013

    No comment left

  • kaylenn2172
    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.

  • asampselle
    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.