Lower Cal Buttermilk Bacon Spinach Quiche Recipes

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LOWER-CAL BUTTERMILK BACON SPINACH QUICHE



Lower-Cal Buttermilk Bacon Spinach Quiche image

I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever vegetables you have around for the bacon and spinach.

Provided by thomas trainer

Categories     Savory Pies

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup low-fat buttermilk
1 cup light cream or 1 cup half & half light cream
2 cups Egg Beaters egg substitute or 8 eggs
16 ounces lowfat swiss cheese, shredded (2 cups)
1 (10 ounce) package frozen chopped spinach, drained
10 slices bacon
1 dash cayenne pepper
2 pie crusts (optional)

Steps:

  • Brush pie shell with egg yolk at 400 degrees.
  • Weight the center of the pie shell down with pie weights (you can also use dried beans to do this).
  • Fry and drain bacon on paper towel.
  • Dice bacon.
  • Mix together buttermilk, cream, eggs and Swiss cheese.
  • Add drained spinach, bacon and cayenne pepper.
  • Pour into pie shell (You can skip the pie shell and pour directly into a ungreased pan).
  • Bake for 1 hour at 350 degrees or until solid.
  • The nutritional info does not take into account the pie shells which are optional.

Nutrition Facts : Calories 156.5, Fat 11, SaturatedFat 5, Cholesterol 30.1, Sodium 226.9, Carbohydrate 3.1, Fiber 0.6, Sugar 1.3, Protein 11.3

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB



Crustless Individual Spinach & Bacon Quiche - Low Carb image

Make and share this Crustless Individual Spinach & Bacon Quiche - Low Carb recipe from Food.com.

Provided by mailbelle

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

3 slices bacon
1/2 small onion, diced
1 (9 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 pinch salt
1 (15 ounce) container whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 ounces)
1 cup grated parmesan cheese (4 ounces)
3 eggs, beaten slightly

Steps:

  • Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
  • Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
  • In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
  • Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
  • Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

SPINACH AND BACON QUICHE



Spinach and Bacon Quiche image

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Provided by Lindalou

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 8

Number Of Ingredients 11

¾ pound sliced bacon
1 (9 inch) single refrigerated pie crust
6 eggs, beaten
1 ½ cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups shredded Cheddar cheese
½ cup chopped green onion
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
  • Fit the pie crust into a 9-inch pie dish, and set aside.
  • In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
  • Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g

BUTTERMILK BACON SPINACH QUICHE RECIPE



BUTTERMILK BACON SPINACH QUICHE Recipe image

Provided by á-2424

Number Of Ingredients 8

1c Buttermilk
1c Half & Half
8 Eggs
2c Cheese, two kinds
1cn Spinach, drained well
10 Slices Bacon, precooked, chopped
1 9" Pie Shell
1 9"x 9" Pan

Steps:

  • Brush pie shell with egg yolk. Bake at 400° for 10 minutes. Mix buttermilk, half & half, eggs and cheeses. Add spinach, bacon and spices. Pour half in 9"x 9" pan and half in 9" pie shell. Bake at 350° for 1 hour.

LOW-CARB BACON SPINACH EGG CUPS



Low-Carb Bacon Spinach Egg Cups image

Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!

Provided by Paula Todora (Paula T)

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

cooking spray
4 slices thick-cut bacon, diced
½ (12 ounce) package frozen chopped spinach, thawed and drained
4 mushrooms, chopped
¼ green bell pepper, chopped
2 slices onion, chopped
1 pinch salt and ground black pepper to taste
6 eggs
1 tablespoon heavy whipping cream
1 ¼ cups shredded Colby-Jack cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch onion powder
1 pinch garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
  • Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
  • Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
  • Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
  • Bake in the preheated oven until egg cups are set, about 20 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g

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