This breakfast option is fluffy, salty, cheesy, and will make you think you are in France. Using a gluten-free pie shell will also yield outstanding results. Serve this for breakfast or for brunch with a mixed greens salad.
1 unbaked frozen 9-inch deep-dish pastry shell
1 teaspoon olive oil
1 cup halved and thinly sliced onion
4 center-cut bacon slices, cooked and crumbled
3 ounces grated Gruyère cheese (about 3/4 cup)
3 large eggs, lightly beaten
3 large egg whites, lightly beaten
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 375°.
Pierce bottom and sides of pastry shell with a fork. Bake at 375° for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450°.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.
Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.
Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450° for 10 minutes. Reduce oven temperature to 350°. Bake at 350° for 40 minutes, shielding edges after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.
Great recipe! I made a couple of changes though. I used skim milk instead, and cut it slightly, to about a cup. I also added in some ham and spinach. My boyfriend went nuts for it. Thank you for sharing this ☺
Great recipe! I used a refrigerated name brand crust. I would recommend watching the quiche in the last 10 minutes to avoid overbrowning. I baked for 35 minutes.
The nutritional information on calories from fat is listed as 0.0% which is incorrect since there are 17.3g of fat per serving..