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Bobby's Lighter Spinach and Bacon Quiche Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Bobby's Lighter Spinach and Bacon Quiche Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 7-ounce container baby spinach
  • 2 large eggs
  • 2 egg whites
  • 1/2 1% cup low-fat milk
  • 1 cup part-skim ricotta cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 pinch nutmeg
  • 1/2 cup reduced-fat shredded Swiss cheese
  • 3 slices bacon, about 2 tablespoons cooked and crumbled

Preparation

Preheat the oven to 375º F. Spray a 9-inch glass pie plate with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2 – 3 minutes.

Whisk the eggs and egg whites in a large bowl until lightly beaten. Whisk in the milk, ricotta, salt, cayenne, and nutmeg until blended. Stir in the spinach mixture, cheese, and bacon until well combined.

Pour into the prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35 – 40 minutes. Let stand 10 minutes before slicing.

Original recipe courtesy Paula Deen: Spinach and Bacon Quiche

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