Enjoy Flavor of Quiche Lorraine Without the Effort of Making the Crust

Quiche Lorraine. (Linda Gassenheimer/TNS)

By Linda Gassenheimer From Tribune News Service

Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one using breadcrumbs for the crust instead of pastry. You can still enjoy the flavor without the effort of making the crust.

To speed cooking, I cooked the bacon and then the onions in the microwave. The active time for making the quiche is only a few minutes. The quiche then bakes in the oven for 25 minutes.

Helpful Hints: — You can use cooked bacon found in the market such as Boar’s Head brand.

Countdown: — Preheat oven. — Prepare pie plate. — Prepare remaining ingredients.

Shopping List:

To buy: 1 container whole wheat breadcrumbs, 1 package bacon strips, 1 jar ground nutmeg, 1 small container half-and-half, 1 package shredded reduced-fat Swiss cheese, 2 tomatoes, 1 head romaine lettuce, 1 bottle reduced-fat salad dressing and 1 can olive oil spray.

Staples: eggs, onion, salt and black peppercorns.

Crustless Quiche Lorraine

Recipe by Linda Gassenheimer

Ingredients 9-10-inch shallow pie plate Olive oil spray 1/4 cup whole wheat breadcrumbs 4 strips bacon 1 cup diced onion 2 large eggs 4 egg whites 1/4 teaspoon ground nutmeg 1/2 cup half-and-half cream 1/2 cup shredded reduced-fat Swiss cheese Salt and freshly ground black pepper

Directions Preheat the oven to 400 degrees Fahrenheit. Spray bottom and sides of pie plate with olive oil spray. Sprinkle breadcrumbs over the bottom and sides of the plate. Roll the plate around to make sure the sides are covered with crumbs. Gently shake the plate to evenly distribute excess crumbs across the bottom.

Place the bacon on a plate, cover with a paper towel and microwave on high for 3 minutes. Remove and blot with paper towels. Using the same plate, add the diced onion and microwave on high for 3 minutes. Crumble the bacon. In a small bowl lightly beat the 2 whole eggs and 4 egg whites with a fork. Add the nutmeg, half and half, cheese and salt and pepper to taste. Pour into the prepared pie plate. Add the bacon and onion. Press the bacon and onion under the eggs with a fork. Place in the oven for 25 minutes. The pie should be firm. Leave a little longer if needed. Remove, cut in half and serve.

Yield 2 servings.

Per serving: 331 calories (44% from fat), 16.3 g fat (5.3 g saturated, 6.7 g monounsaturated), 215 mg cholesterol, 29 g protein, 16.3 g carbohydrates, 2.4 g fiber, 435 mg sodium.

Tomato Lettuce Salad

Recipe by Linda Gassenheimer

Ingredients 4 cups romaine lettuce, torn into small pieces 2 tomatoes, cut into quarters 4 tablespoons reduced-fat salad dressing

Directions Place lettuce and tomatoes in a bowl and toss with the dressing.

Yield 2 servings.

Per serving: 71 calories (32% from fat), 2.6 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.9 g protein, 11.5 g carbohydrates, 4.2 g fiber, 26 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].

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