Name: Hearty Vegetable, Bacon and Quinoa Quiche
Prep time: 25 min
Ingredients: Nonstick cooking spray; ½ cup quinoa; 8 ounces sliced fresh mushrooms; 1 cup loosely packed, coarsely chopped fresh spinach; ½ cup sliced, halved leeks; 4 applewood smoked bacon, crisp cooked and coarsely crumbled (32 slices per pound); 4 eggs, lightly beaten; 1 cup refrigerated or frozen egg product, thawed; 1 ounce evaporated fat-free milk; 2 ounces Gruyère or Havarti cheese, shredded (1/2 cup); ½ teaspoon salt; ⅛ teaspoon ground black pepper

Directions

Step 1

Preheat oven to 350°F. Coat a deep 10-inch pie plate with cooking spray.

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Step 2

Rinse quinoa. Using a rubber spatula, spread quinoa as evenly as possible over the bottom of the prepared pie plate.

Step 3

In a medium bowl stir together mushrooms, spinach, leeks, and bacon. Spread mushroom mixture evenly over the quinoa.

Step 4

In a large bowl whisk together the eggs, egg product, evaporated milk, shredded cheese, salt, and pepper. Pour into the pie plate (it will be full).

Step 5

Bake for 55 to 60 minutes or until set in the center and browned on top.

Nutrition Facts

Per Serving:

288 calories; 12 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 163 mg cholesterol; 571 mg sodium. 583 mg potassium; 15 g carbohydrates; 1 g fiber; 4 g sugar; 20 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 1 mcg vitamin b12; 313 mg calcium; 3 mg iron;

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts