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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