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The Quickest Quiche

Photo: Monica Buck
Yield 4 servings
Your doctor has been extolling the health virtues of cholesterol-free egg substitute for years. We'd like to honor it for a far lazier reason: It can be frozen, along with premade pie dough and bacon. With a stash of blue-cheese dressing in the refrigerator, you'll always be minutes away from assembling this why-not-invite-the-neighbors-for-brunch?


  • 1 ready-to-use piecrust
  • 1/2 28-ounce package cooked bacon
  • 2 8-ounce containers egg substitute
  • 1 8-ounce jar creamy blue-cheese dressing

Nutrition Information

  • calcium 50 mg
  • calories 740
  • caloriesfromfat 1 %
  • carbohydrate 24 g
  • cholesterol 64 mg
  • fat 60 g
  • fiber 0 g
  • iron 4 mg
  • protein 27 mg
  • satfat 13 g
  • sodium 1532 mg

How to Make It

  1. Heat oven to 350° F. Line a 9-inch pie plate with the piecrust. Crumble the bacon and sprinkle it over the dough. Beat the egg substitute with the blue-cheese dressing and pour into the crust. Bake 25 to 30 minutes or until puffed and a knife inserted in the center comes out clean. Remove to a wire rack and let cool 5 minutes before slicing.