Potato Crust Quiche

Potato Crust QuicheI really liked this twist on traditional quiche, which is typically high in fat and calories. I loved the potato crust, but next time I make this dish I will pre-bake the potato crust to give it more of a crusty texture. I didn’t have asparagus, so I substituted spinach and sliced mushroom. A small pinch of nutmeg added warmth, and I couldn’t resist some fresh thyme. If you like quiche, you’ll love this.

Adapted from Optimum Wellness

Serves 8

1 lb russet potato sliced thinly

1 tbs olive oil

1 medium onion thinly sliced

1/2 red bell pepper diced

5 slices turkey bacon

4 medium eggs

2 egg whites

1/2 cup low fat milk

1/2 cup shredded low fat cheddar cheese

12 steamed asparagus spears

  1. Heat oven to 350.
  2. Steam potatoes for five minutes.
  3. Heat olive oil in skillet on medium heat and saute onion and pepper for 7 – 10 minutes until lightly browned.
  4. Add bacon and saute until cooked.
  5. Spray glass pie plate with cooking spray.
  6. Whisk eggs, milk, cheese, salt and pepper.
  7. Layer potatoes in pie plate. Top with onion mixture and pour in egg. Top with asparagus spears.
  8. Bake for 35 minutes until set.

Nutrition Information:

155 calories

9 g protein

7 g fat

15 g carbohydrate

103 mg cholesterol

362 mg sodium

2 g fiber

3 g sugars

WW points 3

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