I am looking for a light version of quiche to try to use up my leftover ham and asparagus from Easter. Any ideas or can you point me in the right direction? There has to be a way to make quiche a healthier dish.
Funny you should ask that! A few months ago I accepted a challenge from my online buddy, Joyce. After mentioning I wasn’t a quiche fan, she challenged me to make her famous quiche recipe. So I accepted her challenge!
I have to admit, I’m still not a big quiche fan. I never have been. However, I can see how a quiche lover who’s looking to lighten up the dish would love this idea!
So I share with you… (I hope it’s not too late for your Easter ham! Sorry it took me so long to respond.)
Joyce’s Light Bacon & Veggie Quiche
- 1/8 tsp table salt, a dash, to taste preference
- 1 cup mushroom(s), rough chop
- 1 cup bell pepper(s), chopped, red, yellow, orange or mixed
- 2 Tbsp whole-grain wheat flour, divided
- 1 sprays cooking spray
- 1 cup Spanish onion, diced
- 1/8 tsp cayenne pepper, a dash, to taste preference
- 1 1/2 cup Land O Lakes Fat-free Gourmet Half & Half
- 2 serving Frozen hash browns, defrosted (2 cups)
- 1 serving Canadian Bacon, diced (4 slices)
- 4 serving Sargento, reduced fat, 4-cheese Mexican, (1 cup)
- 1 large egg(s)
- 3 items egg white(s)
Dice onion, peppers, mushrooms (or any veggies you prefer). Cube 4 slices of Canadian bacon (purchase bacon with NI = 1 point for 4 slices).
In a sauté pan sprayed lightly with cooking spray, sauté diced onions, peppers and mushrooms until onions are translucent and peppers are just soft.
Defrost 2 cups of store-brand frozen shredded hash browns (make sure NI = 70/0/2 or 1 point per cup). You can defrost by microwaving for a minute, or just until no longer frozen and soft enough to pat into a crust.
In a quiche pan (usually 9-in, straight-sided, ceramic-type) that has been lightly sprayed with non-stick spray and lightly floured (about 1 tb – reserve any “left-over”), press hash browns into bottom and up sides to form a “crust”.
Sprinkle 3/4 of the cheese on the crust. Sprinkle the remaining flour over the cheese. Evenly cover with the sautéed vegetables and Canadian bacon.
In a bowl, beat the egg & egg whites (or egg substitute) and FF Half & Half. Slowly pour the mixture in the quiche pan.
Top with the remaining cheese. Season with Cayenne pepper, or seasoning of choice.
Bake in oven preheated to 425 for 15 minutes.
Reduce heat to 325, and bake for 50-55 minutes, until knife in center comes out clean.
Allow to sit for 10 minutes before serving.
Makes 8 servings – 3 WWPs each.