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Potato Crusted Bacon Quiche
15 min prep time
1 hr, 5 min cook time
8servings
Recipe by
Robyn Webb
Source
The Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make Potato Crusted Bacon Quiche
Author Robyn Webb says, "Quiche is the ultimate comfort food. But this time, we eliminate the fatty pastry crust in favor of something much more fun!! By using frozen shredded hash browns, we eliminate the fat and add some crispy crunchy texture that adds a double dose of comfort to a true favorite."
15 min prep time
1 hr, 5 min cook time
8servings
1/8 quiche
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Step-By-Step Instructions:
- Preheat the oven to 425°F. To make the crust, combine the crust ingredients and press into a 9-inch quiche or pie pan, covering the sides and bottom. Bake the crust for 10 minutes and remove from the oven and set aside.
- Cook the bacon in a large skillet over medium-high heat until crispy, about 3 minutes. Remove from the skillet and crumble. In the pan drippings sauté the onion, add the frozen thawed broccoli, and sauté for 3 minutes.
- In a bowl, combine the milk, cream cheeses, eggs, egg whites, parsley, salt, and pepper. Mix well. Add the cheddar cheese and cooked bacon.
- Spread the broccoli mixture on the bottom of the cooked crust. Pour over the milk mixture. Bake for 15 minutes at 425°F. Lower the heat to 325°F and continue to cook for about 35 minutes until a knife inserted comes out clean.
Nutrition facts
8 Servings
-
Serving Size
1/8 quiche
- Amount per serving Calories 120
-
Total Fat
4.5g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 405mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 10g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
shredded frozen hash browns (For the crust, with excess water drained.)
2 1/2 cup
egg white (For the crust, beaten until frothy)
1
Parmesan cheese (For the crust)
1 tbsp
dried basil (For the crust)
1 tsp
Kosher Salt (For the crust)
1/4 tsp
slices reduced-fat bacon
2
small onion (chopped)
1
package frozen chopped broccoli (thawed and drained, patted dry)
1
1% milk
1 cup
cream cheese (fat-free)
1/4 cup
cheese (reduced-fat cream)
1/4 cup
eggs
2
egg whites
2
parsley (chopped fresh )
2 tbsp
Kosher Salt
1/2 tsp
black pepper (freshly ground)
1/4 tsp
extra-sharp reduced-fat cheddar cheese ((such as 75% less fat Cabot extra sharp cheddar))
1/2 cup
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