Quiche Lorraine



6 servings



1 pkg. (7 oz.) refrigerated breadstick dough
Vegetable cooking spray
1-1/2 cup onion, slivered
6 slices turkey bacon, chopped
3/4 cup shredded reduced-fat reduced-sodium Swiss cheese
1 cup evaporated skimmed milk
2 tsp. cornstarch
1/8 tsp. 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 pie plate 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°F for 35 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.

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