Saturday morning rolls around and I inevitably have the leftover remains of many a week night meal. What to do with all of the odds and ends? Why not make a quiche?
What you'll need:
14 oz Mini Yukon Gold Potatoes, diced
4 slices Center Cut Bacon
3 Egg Whites
1/2 Cup Skim Milk
1/4 Cup Grated Parmesan
1/4 diced red onion
1 clove garlic, minced
1/2 TSP dried Rosemary
Pilsbury Pie Crust Shell
Salt and Pepper to taste
Preheat oven to 375
Spray an oven safe dish with cooking spray. Place diced potatoes in dish sprinkle with rosemary, salt and pepper. Cook in over 25-30 minutes. Stir potatoes half way through cooking.
While potatoes cook, get other ingredients ready. Crack eggs into a bowl. Add milk, grated Parmesan, salt and pepper to bowl. Careful not to over salt as both the cheese and bacon are salty. Whisk together. Set aside.
Dice bacon and cook until crisp. When bacon is finished, remove and place on paper towel to drain. Drain pan leaving only a small amount of bacon grease. Saute onion and garlic in pan until onion is soft. Turn skillet heat down to low, add bacon back in along with cooked potatoes. Cook together 3-4 minutes to blend flavors.
Add potato and bacon mixture to prepared pie crust. Pour egg and cheese mixture over top. Bake at 375 for 35-40 minutes, or until eggs are set. Remove from oven and cool for 10 minutes. Serves 8.
This is a simple but healthy quiche recipe great for the weekend. Pair with a salad for a tasty lunch. Quiche rings in at 6 PP a serving.