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Quiche Lorraine with a Twist
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 1 1/2 Meat , 1/2 Milk , 1 Starch , 1 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 1/2 cup  cooked long grain brown rice
2 tbsp  Cheese, parmesan, shredded
1 tbsp  liquid egg substitute

Ingredients for Filling
1 each  yellow onion
1 tbsp  cooking sherry
1 1/4 cup  low fat shredded swiss cheese
1 tbsp  Flour, all purpose, bleached, enriched
1 pinch  ground nutmeg
2 oz  cooked turkey bacon
1 cup  liquid egg substitute
1 1/2 cup  evaporated skim milk
2 tbsp  Cheese, parmesan, shredded
Directions
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Make the crust by combining the rice, Parmesan cheese, and egg substitute in a medium bowl. Stir to mix well.
  4. 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.
  5. 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.
  6. Pour the filling into the crust and sprinkle with Parmesan cheese.
  7. Bake for about 45 minutes until a knife inserted into the center of the quiche comes out clean and the top is browned.
  8. Let the dish sit for 15 minutes. Cut into wedges and serve.

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