The Quickest Quiche

Photo: Monica Buck

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?

Yield: 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 50mg
  • Calories: 740
  • Calories from fat: 1%
  • Carbohydrate: 24g
  • Cholesterol: 64mg
  • Fat: 60g
  • Fiber: 0g
  • Iron: 4mg
  • Protein: 27mg
  • Saturated fat: 13g
  • Sodium: 1532mg


  • 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


  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.
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