Name: Hearty Vegetable, Bacon and Quinoa Quiche
Prep time: 25 min
Total time: 80 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 1/2-ounce slices 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 12 ounce can 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; fat 12g; cholesterol 163mg; saturated fat 4g; carbohydrates 15g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 4g; protein 20g; vitamin a 1214.8IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.8mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 68.5mcg; vitamin b12 0.9mcg; sodium 571mg; potassium 583mg; calcium 313mg; iron 2.7mg.

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Ingredients

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Ingredients

Directions

Nutrition Facts