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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Quiche Lorraine with a Twist

Source: dLife

Rice-crusted quiche filled with turkey bacon, Swiss cheese, and onions.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	202.2

Total Carbs	17.5 g

Dietary Fiber	1.2 g

Sugars	3.5 g

Total Fat	6.2 g

Saturated Fat	2.4 g

Unsaturated Fat	1.5 g

Potassium	357.1 mg

Protein	18.1 g

Sodium	422.8 mg

Dietary Exchanges 6.2 Fat, 0.3 Vegetables, 1.2 Meat, 0.1 Milk, 0.7 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Ingredients for Crust 1.5
1 1/2 cup cooked long grain brown rice 2.0
2 tbsp Cheese, parmesan, shredded 1.0
1 tbsp liquid egg substitute

Ingredients for Filling 1.0
1 each yellow onion 1.0
1 tbsp cooking sherry 1.25
1 1/4 cup low fat shredded swiss cheese 1.0
1 tbsp Flour, all purpose, bleached, enriched 1.0
1 pinch ground nutmeg 2.0
2 oz cooked turkey bacon 1.0
1 cup liquid egg substitute 1.5
1 1/2 cup evaporated skim milk 2.0
2 tbsp Cheese, parmesan, shredded

Directions

Preheat the oven to 350 degrees F.
Spray a small non-stick skillet with cooking spray. Add the onions and sherry and place the skillet over medium heat. Cook, covered for several minutes, stirring occasionally until the onions are tender. Remove the skillet and set aside to cool slightly.
Make the crust by combining the rice, Parmesan cheese, and egg substitute in a medium bowl. Stir to mix well.
Coat a 9-inch deep-dish pie pan with cooking spray. Form the crust by patting the mixture evenly over the bottom and sides of the pan. Set aside.
Make the filling by combining the Swiss cheese, flour, and nutmeg in a medium bowl. Toss to mix well. Add the bacon and cooked onions and toss to mix. Stir in the egg substitute and evaporated milk.
Pour the filling into the crust and sprinkle with Parmesan cheese.
Bake for about 45 minutes until a knife inserted into the center of the quiche comes out clean and the top is browned.
Let the dish sit for 15 minutes. Cut into wedges and serve.