Spring & Quiche

I’m quite grateful that this week is done. It’s been a rather busy and stressful one and So my plans for the weekend are to kick back and take life easy.

The wonderful part of my weekend plans is that it appears that we will have warmer temperatures and sunshine all weekend long! How great is that? Ah, spring!

Friday saw me cruising around getting my yearly exams done over at the hospital. Things went well and at least I know I am in relatively good shape! Yay, me!

Lunch was easy as I made a lite version of a quiche recipe. It was really good. I LOVE quiche.

Quiche

Here is the recipe.
Servings: 8
Preparation Time: 20 min
Cooking Time: 35 min

Vary this simple recipe by using other types of cheese, or by adding diced, cooked vegetables and fresh herbs.

Ingredients

1 pie crust bottom

3 large egg(s)

1/4 cup(s) regular egg substitute

1 cup(s) fat-free evaporated milk

2 tbsp all-purpose flour

1/4 tsp table salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/2 cup(s) low-fat hard cheese, Emmental Cheese, grated

4 oz cooked crisp turkey bacon, diced

Instructions

* Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

* Lay pie crust dough in pie plate, – dough should cover bottom and sides of dish. Fold in any overhanging corners.

* Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg. (I use a blender)

* Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.