Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one using breadcrumbs for the crust instead of pastry. You can still enjoy the flavor without the effort of making the crust.
To speed cooking, I cooked the bacon and then the onions in the microwave. The active time for making the quiche is only a few minutes. The quiche then bakes in the oven for 25 minutes.
To buy: 1 container whole wheat breadcrumbs, 1 package bacon strips, 1 jar ground nutmeg, 1 small container half-and-half, 1 package shredded reduced-fat Swiss cheese, 2 tomatoes, 1 head romaine lettuce, 1 bottle reduced-fat salad dressing and 1 can olive oil spray.
Crustless Quiche Lorraine
Recipe by Linda GassenheimerPlace the bacon on a plate, cover with a paper towel and microwave on high for 3 minutes. Remove and blot with paper towels. Using the same plate, add the diced onion and microwave on high for 3 minutes. Crumble the bacon. In a small bowl lightly beat the 2 whole eggs and 4 egg whites with a fork. Add the nutmeg, half and half, cheese and salt and pepper to taste. Pour into the prepared pie plate. Add the bacon and onion. Press the bacon and onion under the eggs with a fork. Place in the oven for 25 minutes. The pie should be firm. Leave a little longer if needed. Remove, cut in half and serve.
Tomato Lettuce Salad
Recipe by Linda GassenheimerPer serving: 71 calories (32% from fat), 2.6 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.9 g protein, 11.5 g carbohydrates, 4.2 g fiber, 26 mg sodium.