Prep 30 mins
Cook 1 hr
I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever vegetables you have around for the bacon and spinach.
- 1 cup low-fat buttermilk
- 1 cup light cream or 1 cup half & half light cream
- 2 cups Egg Beaters egg substitute or 8 eggs
- 16 ounces lowfat swiss cheese, shredded (2 cups)
- 1 (10 ounce) package frozen chopped spinach, drained
- 10 slices bacon
- 1 dash cayenne pepper
- 2 pie crusts (optional)
- Brush pie shell with egg yolk at 400 degrees.
- Weight the center of the pie shell down with pie weights (you can also use dried beans to do this).
- Fry and drain bacon on paper towel.
- Dice bacon.
- Mix together buttermilk, cream, eggs and Swiss cheese.
- Add drained spinach, bacon and cayenne pepper.
- Pour into pie shell (You can skip the pie shell and pour directly into a ungreased pan).
- Bake for 1 hour at 350 degrees or until solid.
- The nutritional info does not take into account the pie shells which are optional.
I gave this recipe to my mother as she and my dad are on the Atkin's diet and I figured that they could make these quiches crustless for something that would be quick and easy to snack on. I haven't tried any but my mother says they're really good- a little salty because of the bacon, so perhaps we should have added a little less- but a great food for busy people on Atkin's!
Thomas, from one quiche eating/making real man to another-----great recipe!
This recipe made an excellent quiche! I substituted the frozen spinach for a handful of fresh (then sauteed) spinach and a sliced zucchini, and it was delicious.