Mushroom Bacon Quiche
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 60
Servings: 8
Difficulty: easy
1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
6 eggs
1/2 cup fat free half-and-half
3/4 cup shredded reduced fat Mexican blend cheese
1/4 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 137 mg | 14% |
Carbohydrate | 15 g | 5% |
Cholesterol | 153 mg | 51% |
Total Fat | 14 g | 22% |
Iron | 1 mg | 3% |
Calories | 224 kcal | 11% |
Sodium | 302 mg | 13% |
Protein | 9 g | 19% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0 |
Vitamin C | 1 mg | 2% |
Preheat oven to 350°F. Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown.
Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.
Combine bacon, eggs, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust. Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Cool 5 minutes on wire rack. Cut into wedges; serve immediately.
This quiche may be made without pie crust. After preheating oven, spray bottom and sides of 9-inch pie plate with PAM® Original No-stick Cooking Spray. Sprinkle 1/2 cup bread crumbs over surface and shake to coat bottom and sides evenly with crumbs. Fill with egg mixture and bake as described in Step 3.
Mushroom Bacon Quiche