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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This quiche is one of my husband's favorites, probably because it has bacon. Sometimes I add sliced fresh white or baby portobello mushrooms and saute them with the onions for more meatiness. The makeover version looks wonderful! Ingredients:
1 package (14.1 ounces) refrigerated pie pastry |
8 bacon strips |
2 large onions, chopped |
8 egg whites |
4 eggs |
3 cups fat-free milk |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup chopped sun-dried tomatoes (not packed in oil) |
2 tablespoons cornstarch |
1 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. On a lightly floured surface, unroll pastries. Transfer to two 9-in. pie plates. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, saute onions until tender.
3. In a large bowl, whisk the egg whites, egg, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between pastries. Sprinkle with bacon.
4. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (8 servings each).
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