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    You are in: Home / Recipes / Western Quiche Recipe
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    Western Quiche

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 28, 2009

      This had a really strange texture and broke up when you removed it from the pan. It was also too "mustardy", as that was the only thing you could taste. Were I to modify the recipe to improve it, I would cut the mustard at least in half and reduce the milk to 1/2 cup. That might help.

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    • on January 16, 2008

      Tried this morning for breakfast and found it very appealing. Thanks very much.

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    • on August 04, 2006

      My first effort trying cartoned eggwhites, very pleasing result!! I was out of onion and had no canned milk, so I used 2% regular milk, it came out lovely! Very nice flavour combination, loved the Canadian bacon. I will be doing this one again, thanks for posting! Came baack to tell you that I forgot to say I didn't bother with the pie plate, just poured the eggwhite mix over the stuff in the frypan, it worked great and only used one pan! Also was really surprized at how the whole thing puffed up in the oven without any beating of the mix!! Thanks again!!

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    • on February 11, 2002

      This was a really good dish. When you consider how healthy is it, it's even better! My husband, who loves seafood siad he'd have liked it even better with some crab or shrimp in it (might try that next time), but I really enjoyed the canadian bacon. Thanks!

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    Nutritional Facts for Western Quiche

    Serving Size: 1 (127 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 80.9
     
    Calories from Fat 10
    13%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.4 g
    2%
    Cholesterol 7.5 mg
    2%
    Sodium 289.3 mg
    12%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 6.4 g
    25%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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