Broccoli, Potato and Bacon Quiche Recipe That is Also Suitable for Diabetics
Whether you are planning a brunch, breakfast, lunch, or dinner, this quiche recipe is a perfect solution. It is also great as a hostess gift, meal for a shut-in, potluck dish, the list could go on and on. Doesn’t the combination of broccoli, potatoes, and bacon just make your mouth want to water? Who says “real men don’t eat quiche”? You will show them with this recipe! And the best part? It is also a perfect dish for diabetics. If you are entertaining a diabetic, there’s no need to worry about “What to feed them” with this quiche on hand. Add a salad or some fresh fruit and you’ve got a meal.
BROCCOLI, POTATO AND BACON QUICHE
1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce
1 deep-dish pastry shell
4 eggs OR 1 cup egg substitute
2/3 cup lite whipping cream
7 slices bacon, cooked, drained, crumbled
1 cup finely shredded Parmesan cheese
1 cup finely shredded low-fat cheddar cheese
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp parsley flakes
1 tsp finely chopped fresh chives
Preheat oven to 350 degrees. Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended. Stir in cooked vegetables along with the other ingredients except chives. Pour into pastry shell and spread evenly. Sprinkle chives over top. Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Note: This recipe is adapted from a Pillsbury Bake-Off winning recipe.
Source by Linda Wilson