Mixed Vegetable Crustless Quiche

Mixed Vegetable Crustless Quiche

adapted from Taste of Home

By filling a quiche with a bunch of vegetables you can get a filling breakfast for minimal points.

Can't find a Swiss & Gruyere cheese blend. Use your favorite shredded cheese, just check the points since it varies among types.

Makes 6 servings                                                        1 WW Blue point / serving

1/2 lb. fresh mushrooms, sliced

1/4 cup chopped bell pepper

4 scallions, chopped

1 Tbsp. diced pimentos, drained and rinsed

1 1/2 slices Canadian bacon, chopped

6 large eggs

3/4 cup fat free skim milk

1/2 tsp. dried thyme

1/2 tsp. seasoned salt

1/4 tsp. ground mustard

Pinch of dill weed

1/2 cup shredded Swiss & Gruyere cheese blend

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, sauté the mushrooms, pepper and scallions until tender.
3. Add the pimentos and Canadian bacon and cook another minute.
4. In a bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill until well combined.
5. Pour the egg mixture into a pie pan coated with cooking spray.
6. Add the vegetable mixture and half of the cheese to the pie pan.
7. Bake in the preheated oven for 35 minutes.
8. Sprinkle with the remaining cheese and bake another 5-10 minutes or until a cake tester comes out clean when put into the center.
9. Let stand for 10 minutes before serving.

Enjoy!

Fluffy Baked Eggs and Bacon

I have never been to the Rocking Horse Manor B&B in Lexington, KY but found their recipe many years ago on the internet. It sounded good then and tastes even better. Think of a crustless quiche but the Bisquick gives it some lightness.
Believe it or not, center cut pork bacon and turkey bacon have very similar stats -- 30 - 35 calories and about 2.5g fat per slice

 

Fluffy Baked Eggs and Bacon
adapted from the Rocking Horse Manor Bed & Breakfast in Louisville, Kentucky
8 sliced of center cut bacon or turkey bacon, chopped
1/2 cup chopped onion
1/2 cup Bisquick baking mix
3 Eggs, beaten
1 1/4 cups reduced fat milk
1/4 tsp. salt
1/8 tsp.pepper
1/2 cup shredded cheddar cheese
Preheat the oven to 375F.Coat a deep dish pie pan with cooking spray. Cook the bacon in a skillet until it is almost crisp then add the onions. Continue cooking until the bacon is crisp. Drain well then spread  the mixture on the bottom of the pie plate.
In a mixing bowl combine the  Bisquick, eggs, milk, salt and pepper and whisk until smooth.
Slowly pour egg mixture over bacon; top with the cheese.
Bake uncovered, until knife inserted in center comes out clean, about 35 minutes.