Made This Recipe? Add Your Photo
Lovely colors and flavors in a reduced-fat version of a classic quiche. This would be a wonderful addition to your brunch table or a quick and healthy week-night supper. The crust is made of bread slices so this is easily adapted to solo or duo cooking, using individual baking dishes.
- vegetable oil cooking spray
- 6 slices bread, your choice
- 1 cup diced Canadian bacon or 1 cup lean ham
- 1⁄2 cup red bell pepper, finely diced
- 2 green onions, thinly sliced
- 1 cup low-fat milk
- 1⁄2 cup egg substitute (or 2 more eggs)
- 2 whole eggs
- 1⁄2 cup grated parmesan cheese
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 350°F.
- Spray a 9-inch pie dish with vegetable oil spray.
- With a rolling pin, flatten each slice of bread on a cutting board or flat surface.
- Cut 5 slices in half vertically (from top crust to bottom crust).
- Cut a 3-inch circle from the remaining slice with a round cookie cutter or a knife (this will go in the center of the crust).
- Place slices of bread in the bottom of the pie dish, slightly overlapping each piece to form a crust, gently pressing in the bottom and partially up the side of the pie dish.
- Place the reserved bread circle in the center and gently press down into the other slices of bread.
- Bake for 10 minutes, or until bread is toasted and golden brown. Remove from oven and place on a cooling rack.
- Scatter Canadian bacon evenly in the bottom of the crust. Top evenly with red bell pepper and green onions.
- In a medium bowl, whisk together the milk, egg substitute, eggs, Parmesan cheese, oregano, salt, and pepper, until blended.
- Carefully pour egg mixture over the meat and vegetable filling and place the pie dish on a baking sheet.
- Bake for 35 to 40 minutes, or until center is set. Remove from oven and let mixture rest 5 minutes before cutting into wedges.
This quiche was great and I loved the bread crust! Having kids that want to eat dinner as soon as they get home (!) I didn't have a ready made pie crust anyway. The bread crust was so easy to make and performed very well, did not get soggy and held up to the egg mixture as it baked. I put pimentos in since I didn't have any red pepper. It worked just as well. It had an overall mild taste, so for those that do not want alot of spice this is perfect as is. If you prefer more "lively" taste, just add whatever you want to make it so. Overall this was a super-fast, great recipe!
I had Canadian bacon that needed to be used up and my back was to the wall for time, however, this reci;pe came to the rescue. The flavors were wonderful but mild. The bread crust was different, kind of like bread pudding. It made a much lower fat dish than the usual quiche pie crust. I had to adjust for my 10 inch pie plate, so I added 1 egg and 1/4 cup milk. Otherwise I stuck with the program. It was really good, like ham quiche. It was just a bit more mild than what I'm used to, here in the Southwest. I'm keeping, this recipe for the future. but I'll probably add some green chiles for the next go round.