Things can taste good when they are a lower fat variety! Sometimes I am nervous when I try a recipe that cuts back on calories and fat by substituting reduced-fat, low-fat, or non-fat ingredients for the full fat. I was proved wrong last month when I made the lower fat cheesecake and I was proved wrong once again by this breakfast recipe.
I have never made a quiche using phyllo dough, it has always been a wheat pie crust. I was a bit curious as to how this crust would turn out compared to others. Surprisingly it worked just fine. The egg, bacon, cheese mixture went together easily. My only change was that it took a bit longer than the projected time for it to bake. Enjoy!
Bacon and Swiss Quiche
Source: Weight Watchers Online
2 sheets phyllo dough, cut into three strips each
3 large eggs
1/4 cup regular egg substitute
1 cup fat-free evaporated milk
2 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup low-fat Swiss cheese, grated
4 ounces cooked crisp turkey bacon, crumbled
Heat oven to 350 degrees F. Spray 8-inch square baking dish with nonstick spray.
Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray (dough should cover bottom and sides of dish). Fold in any overhanging corners.
Whisk together eggs, egg substitute, milk, flour, salt, pepper, and nutmeg. Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes.
Let cool at least 5 minutes before cutting into 8 wedges.
Makes 8 servings