Breakfast Quiche Lorraine
Breakfast Quiche Lorraine recipe
Yield
1 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
evaporated milk
skim |
|
| 1 | teaspoon |
imitation bacon bits
|
* |
| 1 | large |
eggs
|
|
| 1 | teaspoon |
Parmesan cheese
grated |
|
| 1 | ounce |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
evaporated milk
skim |
|
| 5 | ml |
imitation bacon bits
|
* |
| 1 | each |
eggs
|
|
| 5 | ml |
Parmesan cheese
grated |
|
| 28.9 | ml/g |
swiss cheese
|
|
Directions
Preheat oven to 350℉ (180℃). Prepare a 10 oz. custard cup or 1½ cup casserole with non-stick spray.
In a small bowl, beat together egg and milk. Stir in Swiss cheese, bacon bits and pepper. Pour into prepared container and sprinkle with parmesan cheese.
Place in an 8x8x2 baking dish that has about 1 inch of boiling water in it. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
