Potato Crusted Bacon Quiche

Potato Crusted Bacon Quiche
Source: The Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Robyn Webb says, "Quiche is the ultimate comfort food. But this time, we eliminate the fatty pastry crust in favor of something much more fun!! By using frozen shredded hash browns, we eliminate the fat and add some crispy crunchy texture that adds a double dose of comfort to a true favorite."

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1/8 quiche
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 quiche
  • Amount per serving Calories 120

  • Total Fat 4.5g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 410mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 10g

Choices/Exchanges: 1/2 Carbohydrate, 1 Medium-fat meat

Ingredients

Ingredients

  • hash browns (frozen, shredded, thawed, with excess water drained)
    2 1/2 cup
  • egg white (beaten until frothy)
    1
  • Parmesan cheese
    1 tbsp
  • basil (dried)
    1 tsp
  • kosher salt
    1/4 tsp
  • slices reduced-fat bacon
    2
  • small onion (chopped)
    1
  • package frozen chopped broccoli (thawed and drained, patted dry)
    1
  • 1% milk
    1 cup
  • cream cheese (fat-free)
    1/4 cup
  • cheese (reduced-fat cream)
    1/4 cup
  • eggs
    2
  • egg whites
    2
  • parsley (chopped fresh )
    2 tbsp
  • kosher salt
    1/2 tsp
  • black pepper (freshly ground)
    1/4 tsp
  • extra-sharp reduced-fat cheddar cheese ((such as 75% less fat Cabot extra sharp cheddar))
    1/2 cup
Directions

Directions

  1. Preheat the oven to 425°F. To make the crust, combine the crust ingredients and press into a 9-inch quiche or pie pan, covering the sides and bottom. Bake the crust for 10 minutes and remove from the oven and set aside.

  2. Cook the bacon in a large skillet over medium-high heat until crispy, about 3 minutes. Remove from the skillet and crumble. In the pan drippings sauté the onion, add the frozen thawed broccoli, and sauté for 3 minutes.

  3. In a bowl, combine the milk, cream cheeses, eggs, egg whites, parsley, salt, and pepper. Mix well. Add the cheddar cheese and cooked bacon.

  4. Spread the broccoli mixture on the bottom of the cooked crust. Pour over the milk mixture. Bake for 15 minutes at 425°F. Lower the heat to 325°F and continue to cook for about 35 minutes until a knife inserted comes out clean.

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