Bacon Cheeseburger Quiche

Roll out of bed and pour your prepared quiche filling into the pre-baked crust, pop it in the oven and by the time you're done getting ready for the day, brunch will be ready.

Ingredients:

• 5 slices Applegate Farms Good Morning bacon
• 1 refrigerated piecrust (rolled out to 12 inches)
• 1/2 pound ground sirloin (90% lean)
• 1/2 cup diced red onion
• 2 teaspoons Worcestershire sauce
• 3 cups baby spinach, chopped
• 1 medium tomato, seeded and diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 4 4 large egg whites
• 3/4 cup skim milk
• 3 tablespoons ketchup
• 3 tablespoons yellow mustard
• 3/4 cup shredded 2% cheddar
• Salad (optional)

   

Directions:

1. The night before, layer bacon between paper towels on a plate and microwave for 3 to 5 minutes, until crisp. Set aside. Heat oven to 350 degrees . Fit crust into a 9-inch deep-dish pie plate and line crust with foil, pressing down. Bake at 350 degrees for 10 minutes. Remove foil and bake 15 minutes more, until crust holds its shape but small bubbles form. Cool on a wire rack, then cover and store at room temperature overnight.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Crumble in ground sirloin and add onion and Worcestershire sauce. Cook for 5 minutes. Stir in spinach, crumbled bacon and tomato. Cook for 3 minutes and add salt and pepper. Spoon into a lidded container, cover and refrigerate.

3. The next day, heat oven to 350 degrees . Break filling apart and spoon into piecrust. In a bowl, whisk together eggs, egg whites, milk, ketchup and mustard. Sprinkle cheese over filling in piecrust. Pour in egg mixture and transfer to oven. Bake at 350 degrees for 1 hour, 10 minutes, until a toothpick inserted in center comes out clean. Cover edge with foil if it's browning too quickly. Cool 10 minutes before slicing. Serve with salad alongside, if desired.

 
Source:  recipe.com

Egg And Spinach Quiche Cups

Ingredients:

10 ounces frozen chopped spinach
3/4 cup egg whites
3/4 cup shredded low fat cheese
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped fine
hot sauce (optional)

Directions:

Microwave the spinach on high for 2 1/2 minutes. Drain completely.
Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
Add hot pepper to taste.
Divide evenly among the cups.
Bake at 350 for 20 minutes or until knife inserted comes out clean.
May then be frozen if desired.
Makes six muffin cups, 75 Calories each

Source: fotobank.com

Slow-Cooker Spinach, Chicken And Feta Quiche

Ingredients:

• 1   package (1 pound) ground chicken
• 1   package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6   ounces feta cheese, crumbled (about 1 1/4 cups)
• 1/3  cup fresh dill, chopped
• 2   tablespoons onion flakes
• 6   large eggs
• 1   can (12 ounces) evaporated milk
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 1   cup Heart-Healthy Bisquick

Directions:

1. Coat a 5- or 6-quart slow-cooker bowl with nonstick cooking spray.

2. In a large bowl, combine chicken, spinach, feta, dill, and onion flakes. Stir until evenly blended.

3. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. Remove slow-cooker insert to wire rack, cut quiche into wedges and serve.

 

Source:  FamilyCircle.com

Broccoli Quiche

Ingredients:

10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper


Directions:

Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Makes: 6 servings

Note: Can be frozen

Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

One Bowl Quick Quiche

This easy recipe for a rich, spinach and feta quiche is simple to prepare with less mess.

Ingredients: (serves 6 people)

1. 1 1/2 cups fat free half and half
2. 6 eggs
3. 3/4 cup biscuit mix
4. 1/4 cup butter, melted
5. 1 teaspoon kosher salt
6. Ground pepper, to taste
7. 1/2 teaspoon garlic powder
8. 4 teaspoons onion, finely minced
9. 1 package (10-12 ounces) frozen spinach, cooked and drained
10. 2 cups Italian cheese blend, shredded
11. 1/2 cup feta cheese, crumbled
12. 3-4 strips of bacon, cooked and crumbled (optional)

Directions:

1. Preheat your oven to 350ºF. Lightly grease a 9” deep-dish pie pan or 10” quiche dish.
2. Beat eggs and whisk in the half and half in a large bowl. Add butter, cheese, herbs and spices and fold together.
3. Fold in the spinach and then the biscuit mix to incorporate.
4. Pour the mixture into your greased pie or quiche dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
5. Bake in the oven for about 50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.
6. Tip: Always preheat your oven 25º lower if you’re using a non-stick pan. This may require a slightly longer cook time.
7. Tip: If thawing spinach in your refrigerator, be sure to place it in a small bowl to capture draining liquids. For straining, place two thick paper towels in your colander or strainer. Empty the thawed spinach into the center of towels. Gather towels around spinach and squeeze to remove excess liquids.

Broccoli And Cheddar Quiche With A Brown Rice Crust

Ingredients:

2 cups cooked brown rice
1/4 cup cheddar cheese, finely grated
5 eggs
1 cup milk
2 cups broccoli, cut into bite sized pieces and blanched
1 cup sharp cheddar cheese, grated
4 green onions, sliced
1 pinch nutmeg (optional)
Salt and pepper, to taste
  
Directions:

Mix the rice, finely grated cheese and one egg in a bowl. Press the rice mixture into a pie plate, about 1/4 inch thick.

Bake in a preheated 180 (450 degree F) oven until the edges and bottom just start turning golden brown, about 5 to 7 minutes.

Mix the remaining eggs, milk, broccoli, sharp cheddar cheese and green onions in a bowl and season with salt and pepper. Pour the egg mixture into the pie crust.

Bake in a preheated 375 degree F oven until golden brown and set in the center, about 30 to 35 minutes.

Sweet Potato Quiche

 

 

Sweet potatoes are the base for this quiche that is packed with ham, cheese, garlic, onion, and plenty of seasonings. What a great addition to any brunch.

Servings: 8

Ingredients:

5 oz	Thinly Sliced Ham
12 oz	Peeled Red Sweet Potatoes or Yams
3 Tbsp	Extra Virgin Olive Oil, divided
1 cup	Chopped Yellow Onion
2	Large Garlic Cloves, finely chopped
¼ tsp	Crushed Red Pepper
½ tsp	Lemon Pepper Seasoning Salt
7	Extra Large Eggs
½ cup	Whole Milk
¼ cup	Grated Parmesan Cheese
4 oz	Canned Diced Green Chilies
2 Tbsp	All Purpose Flour
1 tsp	Baking Powder
½ tsp	Mexican Seasoning Salt
1 cup	Shredded Mexican Blend Cheese
¼ cup	Chunky Salsa, for garnish
2 Tbsp	Fresh Minced Cilantro

Directions:

Heat oven to 375 degrees. Spray a 9 inch springform pan with cooking spray. Cut 1 slice of ham into 8 small strips, 1/4 inch wide by 2 inches long. Reserve ham strips to decorate top of quiche before baking. Chop the remainder of ham for the filling and set aside. Cut from the end of a sweet potato, one 1/4 inch wide disc. Potato disc is for decorating the middle of the quiche. Grate remaining sweet potatoes. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add onions, garlic, red pepper, and lemon pepper, then cook for 5 minutes stirring occasionally. Stir sweet potatoes into onion mixture and cook 2 minutes on medium low. Press sweet potato mixture into prepared pan on the bottom and up sides of the pan, then set aside. Whisk eggs, milk, Parmesan, chilies, flour, baking powder, and Mexican seasoning in a medium bowl until well mixed. Stir in grated Mexican cheese and chopped ham pieces, then mix well. Transfer filling into sweet potato lined pan, 1/4 inch from the top of pan. Decorate quiche by placing one sweet potato slice in the center of the quiche. Place ham strips, extending from center of quiche, in a spoke like design. Bake for 35-45 minutes. Cover with foil the last 10 minutes of baking, or as needed to prevent over browning. Bake until quiche has almost set in the center. Place on cooling rack for 5 minutes before slicing. Top the center of quiche with salsa and sprinkle with cilantro. Serve with additional salsa.

Broccoli, Ham And Cheese Quiche

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

Ingredients:

• 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
• 1 3/4 cups liquid egg substitute, such as Egg Beaters, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon canola oil or extra-virgin olive oil
• 1/4 teaspoon salt
• 2 cups finely chopped broccoli florets
• 1 cup shredded extra-sharp Cheddar cheese
• 3/4 cup finely diced smoked ham
• 3/4 cup reduced-fat sour cream
• 1/4 cup minced fresh chives
• 1/8 teaspoon freshly ground pepper

Directions:

1. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.

2. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared spring form pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

3. Fill the crust with broccoli, cheese and ham. Whisk the remaining 11/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

4. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

To Make Ahead: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven. 

Equipment: 9-inch spring form pan