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    Quiche Lorraine


    Source of Recipe


    Cooking Light

    List of Ingredients





    7 ounces refrigerated breadstick dough -- (1 package)
    Vegetable cooking spray
    1 1/2 cups slivered onion
    6 slices turkey bacon -- chopped
    3 ounces reduced-fat reduced-sodium Swiss cheese -- (3/4 cup) shredded
    1 cup evaporated skimmed milk
    2 teaspoons cornstarch
    1/8 teaspoon ground nutmeg
    1 Dash ground red pepper
    2 eggs
    2 egg whites

    Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough in a spiral pattern.

    Repeat procedure with remaining dough strips to make an 8-inch flat circle. Roll dough into a 13-inch circle, and fit into a 9-inch quiche dish or pieplate coated with cooking spray. Fold edges under, and flute; set prepared crust aside.

    Combine onion and bacon in medium nonstick skillet coated with cooking spray. Cook 10 minutes over medium-high heat, stirring frequently. Spread onion mixture in prepared crust. Top onion mixture with cheese, and set aside.

    Combine milk and next 5 ingredients in container of an electric blender; cover and process until smooth.

    Pour milk mixture over cheese. Bake at 375 deg for 35 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.

    Yield: 6 servings (serving size: 1 wedge) at 3 points per slice

    Recipe




 

 

 


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