“Lovely colors and flavors in a reduced-fat version of a classic quiche. This would be a wonderful addition to your brunch table or a quick and healthy week-night supper. The crust is made of bread slices so this is easily adapted to solo or duo cooking, using individual baking dishes.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9-inch pie dish with vegetable oil spray.
  3. With a rolling pin, flatten each slice of bread on a cutting board or flat surface.
  4. Cut 5 slices in half vertically (from top crust to bottom crust).
  5. Cut a 3-inch circle from the remaining slice with a round cookie cutter or a knife (this will go in the center of the crust).
  6. Place slices of bread in the bottom of the pie dish, slightly overlapping each piece to form a crust, gently pressing in the bottom and partially up the side of the pie dish.
  7. Place the reserved bread circle in the center and gently press down into the other slices of bread.
  8. Bake for 10 minutes, or until bread is toasted and golden brown. Remove from oven and place on a cooling rack.
  9. Scatter Canadian bacon evenly in the bottom of the crust. Top evenly with red bell pepper and green onions.
  10. In a medium bowl, whisk together the milk, egg substitute, eggs, Parmesan cheese, oregano, salt, and pepper, until blended.
  11. Carefully pour egg mixture over the meat and vegetable filling and place the pie dish on a baking sheet.
  12. Bake for 35 to 40 minutes, or until center is set. Remove from oven and let mixture rest 5 minutes before cutting into wedges.

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