Healthy Quiche Lorraine
|Refrigerated breadstick dough||7 Ounce (1 Package)|
|Vegetable cooking spray||1|
|Slivered onion||1 1⁄2 Cup (24 tbs)|
|Turkey bacon slice||6 , chopped|
|Shredded reduced fat reduced sodium swiss cheese||3 Ounce (3/4 Cup)|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
Unroll breadstick dough, separating into strips.
Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough in a spiral pattern.
Repeat procedure with remaining dough strips to make an 8-inch flat circle.
Roll dough into a 13-inch circle, and fit into a 9-inch quiche dish or pieplate coated with vegetable cooking spray.
Fold edges under, and flute; set prepared crust aside.
Combine onion and bacon in a medium nonstick skillet coated with cooking spray.
Cook over medium-high heat 10 minutes, stirring frequently.
Spread onion mixture in prepared crust.
Top onion mixture with cheese, and set aside.
Combine milk and next 5 ingredients in container of an electric blender; cover and process until smooth.
Pour milk mixture over cheese.
Bake at 375° for 35 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
To serve, slice quiche into 6 wedges.