Joy Bauer Weight Loss

RecipeQuiche Lorraine

Share:Pin on PinterestShare on FacebookTweet about this on Twitter
Nutrition Facts
Amount per Serving
  • 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
This recipe makes 6 servings
Ingredients:
  • 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
Preparation:

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