Vegetable Quiche
Portion Size: 1 Slice (approx. ½ c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 cups egg substitute | |
| 8 slices lean turkey bacon | |
| 4 ounces shredded low fat cheese | |
| 1/2 cup finely chopped onion | |
| 1 cup fine chopped vegetables | Wash, trimmed, and chop (choose from broccoli, spinach, carrots, bell pepper, red onions, kale or zucchini |
| 1 teaspoon salt | |
| 1/2 cup all-purpose flour | |
| 1 1/2 cups nonfat milk |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Place bacon in a large deep skillet. | |
| 2 | Cook over medium high heat until evenly brown. Drain, chop and set aside.. | |
| 3 | Preheat oven to 350 degrees. Lightly spray a 9 inch pie pan. | |
| 4 | Line the bottom of the pie pan with cheese and turkey bacon. | |
| 5 | In a small bowl, combine onion, salt, flour, milk and eggs. Whisk together until smooth. | |
| 6 | Pour into pie pan. | |
| 7 | Bake in preheated oven for 35 minutes until set. | Cook until internal end temperature is 165 ° degrees F. |
| 8 | Let stand for 5 minutes, cut into 8 slices, and serve |
Posted in Breakfast and Egg Recipes, Breakfast Entree
