Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

292 calories; fat 17.3g; saturated fat 7.1g; mono fat 6.8g; poly fat 1.6g; protein 14.4g; carbohydrates 20g; fiber 1.2g; cholesterol 130mg; iron 1.3mg; sodium 510mg; calcium 239mg.
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