The inspiration for this one was to make a lower-fat spin off of the original recipe without reducing the amazing taste.
The original recipe isn’t too bad with macros, but it had a larger fat content per serving size (~30g). So, I decided that a low-fat option needed to be born. The major difference is the use of egg whites and adding red bell pepper.
The recipe and nutrition information are at the bottom of the page, but please read through my notes below for the substitutions I made and minor notes about the recipe.
Notes:
Some other substitutions you could make is using fat free/reduced fat cream cheese or almond milk and cornstarch, instead of the heavy cream. Cream cheese is a 1:1 replacement to heavy cream. If Swiss cheese doesn’t suit your fancy, you could swap it out for reduced fat cheddar or Monterrey Jack cheeses. You could add more veggies or replace the pie crust with a cauliflower crust. Really, the options are endless! Keep in mind, any additions could affect cook time.
I hope you enjoy! Leave a comment if you tried it and let me know your thoughts!
Spinach and Bacon Quiche
Ingredients
- 1 refrigerated pie crust
- 5 egg whites (2 tbsp egg whites = 1 whole egg)
- 1 whole egg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups heavy cream
- 2 cups chopped fresh baby spinach, packed
- 1 pound low-sodium turkey bacon, cooked and crumbled
- 1 red bell pepper
- 1 1/2 cups shredded reduced fat Swiss cheese
Directions
- Preheat oven to 375ºF.
- Spray a 9-inch glass pie pan lightly with oil. Fit the pie crust to the pie pan.
- Cook the turkey bacon in the Air Fryer for less grease (400ºF for 5 min., then flip and cook for 5 more min.), if you don’t have an Air Fryer you can cook it in the oven at 400ºF for 10 min. on each side until crispy.
- Combine the eggs and heavy cream until combined using a whisk.
- Layer the chopped spinach, chopped turkey bacon, bell pepper and cheese in the bottom of the crust.
- Pour the egg mixture on top.
- Bake for 45-50 min until the egg mixture is set.
- Cut into 8 wedges.
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