Potato Crusted Quiche with Smoked Cheddar Cheese and Canadian Bacon

I was thumbing through an old Taste of Home Cookbook and came across this recipe. I tried it exactly the way the recipe was written with bacon and pie crust. The dish was very good but not as healthy as I would have liked it. I am a huge fan of potatoes, bacon and pie crust but pie crust has a lot of carbohydrates for me and bacon is wonderful but fatty. I need to watch my sugar levels because they are constantly spiking and I felt the recipe needed some major tweaking. Here is my healthier version and I think it actually tastes better. The dish freezes really well for those breakfasts or dinners that you can just defrost the food, heat it up and serve. Breakfast you can serve this with fresh berry salad or for dinner with a healthy green salad. Enjoy!

Potato Crusted Quiche with Smoked Cheddar Cheese and Canadian Bacon, created on 6/10/2010

2-1/2 medium size russet potatoes or other potato you have in the house – sliced into ¼” round slices, try to cut the potatoes the same depth because it will help steam the potatoes evenly
4 green onions chopped
½ to 1 teaspoon of fresh or dried Thyme
1 cup diced Canadian bacon
2 containers of Egg Product – read the note below
Ground fresh black pepper to taste
8 ounces smoked cheddar cheese – grate about 1 cup, if want more add more

Preheat oven to 350 degrees. Spray a 10” glass pie dish or a deep dish stoneware pie dish lightly with olive oil. Steam the potato rounds for about 4 to 6 minutes until medium tender. Transfer the potato rounds to a cooling rack. Once cool, line the pie dish with potato rounds to cover overlapping a little bit. If you have extra potatoes left you can use it for breakfast or lunch with little bit of your favorite cheese melted on the left-over potatoes.
Heat olive oil in a medium sauté pan; add the chopped green onions, thyme, and Canadian bacon and sauté for about 5 minutes until heated through. Spoon the mixture over the pie rounds. Sprinkle the grated smoked cheddar cheese on the bacon onion mixture and then pour the egg product on top. I used about 1-1/2 containers. Bake quiche until center is set about 35 minutes. Cool 10 minutes. Cut into wedges and serve warm with either with fresh berries or a fresh green salad.

Note: The recipe called for 8 eggs, but since I am watching and tweaking recipes to have a healthier dish, I changed it the eggs to a product that is similar to Egg Beaters – but cheaper at Trader Joe’s called “Egg Product”. One container is almost the same as 7 eggs. I used 2 containers. What I love about this product is that is no cholesterol or fat and it is really good. If you want to use eggs, then whisk 8 eggs in a bowl with pepper and mix the cheese in the egg mixture, instead of how it is explained in the directions above.

CLICK HERE TO PRINT THE RECIPE

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