MAKES: 6 servings
 Hearty Vegetable, Bacon, and Quinoa Quiche


  • Nonstick cooking spray
  • 1/2 cup quinoa
  • 8 ounces sliced fresh mushrooms
  • 1 cup loosely packed, coarsely chopped fresh spinach
  • 1/2 cup sliced, halved leeks
  • 4 1/2-ounce slices applewood smoked bacon, crisp cooked and coarsely crumbled (32 slices per pound)
  • 4 eggs, lightly beaten
  • 1 cup refrigerated or frozen egg product, thawed
  • 1 12 ounce can evaporated fat-free milk
  • 2 ounces Gruyere or Havarti cheese, shredded (1/2 cup)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

1. Preheat oven to 350 degrees F. Coat a deep 10-inch pie plate with cooking spray.

2. Rinse quinoa. Using a rubber spatula, spread quinoa as evenly as possible over the bottom of the prepared pie plate.

3. In a medium bowl stir together mushrooms, spinach, leeks, and bacon. Spread mushroom mixture evenly over the quinoa.

4. In a large bowl whisk together the eggs, egg product, evaporated milk, shredded cheese, salt, and pepper. Pour into the pie plate (it will be full).

5. Bake for 55 to 60 minutes or until set in the center and browned on top.

 

Nutrition Facts Per Serving:

    • Servings Per Recipe: 6
    • cal.(kcal): 288
    • Fat, total(g): 12
    • chol.(mg): 163
    • sat. fat(g): 4
    • Monosaturated fat(g): 4
    • carb.(g): 15
    • Polyunsaturated fat(g): 2
    • fiber(g): 1
    • sugar(g): 4
    • pro.(g): 20
    • vit. A(IU): 1215
    • vit. C(mg): 2
    • Thiamin(mg): 0
    • Riboflavin(mg): 1
    • Niacin(mg): 3
    • Pyridoxine (Vit. B6)(mg): 0
    • Folate(µg): 69
    • Cobalamin (Vit. B12)(µg): 1
    • sodium(mg): 571
    • Potassium(mg): 583
    • calcium(mg): 313
    • iron(mg): 3
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