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Luscious Quiche Lorraine – without the fuss of making a crust



Bastille Day, July 14, always brings memories for me of a creamy, flavorful quiche Lorraine. A true quiche Lorraine has bacon and cheese. I decided to make a quick one using breadcrumbs for the crust instead of pastry. You can still enjoy the flavor without the effort of making the crust.

To speed cooking, I cooked the bacon and then the onions in the microwave. The active time for making the quiche is only a few minutes. The quiche then bakes in the oven for 25 minutes.

CRUSTLESS QUICHE LORRAINE

INGREDIENTS

Olive oil spray

1/4 cup whole wheat breadcrumbs

4 strips bacon

1 cup diced onion

2 large eggs

4 egg whites

1/4 teaspoon ground nutmeg

1/2 cup half-and-half cream

1/2 cup shredded reduced-fat Swiss cheese

Salt and freshly ground black pepper

DIRECTIONS

Preheat oven to 400 degrees. Spray bottom and sides of a 9- to 10-inch shallow pie plate with olive oil spray. Sprinkle the breadcrumbs over the bottom and sides of the plate. Roll the plate around to make sure the sides are covered with crumbs. Gently shake the plate to evenly distribute excess crumbs across the bottom.

Place the bacon on a plate, cover with a paper towel and microwave on high for 3 minutes. Remove and blot with paper towels. Using the same plate, add the diced onion and microwave on high for 3 minutes. Crumble the bacon.

In a small bowl lightly beat the whole eggs and egg whites with a fork. Add the nutmeg, half and half, cheese and salt and pepper to taste. Pour into the prepared pie plate. Add the bacon and onion. Press the bacon and onion under the eggs with a fork. Place in the oven for 25 minutes. The pie should be firm. Leave a little longer if needed. Remove, cut in half and serve. Makes 2 servings.

TOMATO LETTUCE SALAD

INGREDIENTS

4 cups romaine lettuce, torn into small pieces

2 tomatoes, cut into quarters

4 tablespoons reduced-fat salad dressing

DIRECTIONS

Place lettuce and tomatoes in a bowl and toss with the dressing. Makes 2 servings.

(Recipes by Linda Gassenheimer.)

— Tribune News Service



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