From The TeamingUp Kitchen: Bacon & Cheddar Crustless Quiche

Time: 1 Hour 15 Min   Yields: 6   Calories: 184



Whether it’s breakfast or brunch, this quiche will be a real crowd-pleaser!


  • 4 strips center-cut bacon
  • 1 medium red bell pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 scallions, thinly sliced
  • 1 garlic clove, minced
  • 4 large eggs
  • 4 large egg whites
  • 1 cup 1% low-fat milk
  • 2 T all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of ground cayenne
  • 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese


  1. Preheat the oven to 350 degrees. Spray a 9-inch pie plate or quiche dish with cooking spray.
  2. Cook the bacon in a medium nonstick skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Pour off and discard all but 2 teaspoons of the bacon drippings.
  3. Add the bell pepper and jalapeño to the skillet and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the scallions and garlic, and cook, stirring often, until softened, about 2 minutes. Transfer the vegetables to a plate to cool slightly.
  4. Whisk together the eggs, egg whites, milk, flour, salt, black pepper, and cayenne in a large bowl. Add the bell pepper mixture and the cheese and stir to combine. Finely chop the bacon and add to the egg mixture. Pour into the prepared pie plate.
  5. Place the pie plate on a large baking sheet. Bake until the top is golden and the center is set, 40 to 45 minutes. Let stand 5 minutes. Cut the quiche into 6 wedges using a serrated knife.

    Serves 6.

per serving

Nutritional Facts

Serving Size — 1 wedge  
Total Servings — 6 wedges

Total Fat   11g
Saturated Fat  5g
Cholesterol  146mg
Sodium  406mg
Total Carbohydrate  7g
Dietary Fiber  1g
Protein  15g