Quiche Lorraine.

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

2 packages frozen chopped spinach (thawed and thoroughly drained of water)

1 egg (lightly beaten)

½ cup reduced fat (shredded sharp cheddar cheese)

¼ cup grated Parmesan

3 eggs

3 egg whites

6 ounces cooked turkey bacon (about 10 cooked strips, chopped)

1 cup shredded or grated reduced-fat Swiss cheese

1 cup 2% milk

¼ teaspoon salt

⅛ teaspoon nutmeg

Instructions

Spinach Crust:

Mix all ingredients until well combined.

Liberally coat a spring-form pan with oil spray and cover the bottom with spinach “dough.”

Bake in oven set at 425˚ for about 17 minutes, until spinach crust is set, firm and slightly browned on top and edges. Remove from oven and set aside.

Quiche:

Mix all ingredients together and pour on top of spinach crust in pan. NOTE: Be sure to cover the bottom of the spring-form pan with aluminum foil and place on a baking sheet to prevent egg from dripping through small openings.

Bake for 30 minutes, or until quiche is set and fluffy. About 5 minutes before quiche is done cooking, sprinkle a few tablespoons grated Parmesan over the top so it becomes melted and brown.

Nutrition

• Calories: 220 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 6 g
• Cholestérol: 145 mg
• Sodium: 580 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 21 g