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Bacon Cheddar Eggless Quiche

<p>Chunks of smokey bacon and shredded cheddar are folded into a smooth ricotta filling flecked with tender peppers and onions for this unctuous Bacon Cheddar Eggless Quiche. A flaky pie crust holds it all together to complete this dreamy start to your day.</p>
8 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Bell Pepper, Red
  • 3/4 cups dice Onion
  • 1 1/2 tablespoons mince Garlic, Cloves
  • 16 ounces Ricotta Cheese
  • 1 cup Skim Milk
  • 1/8 cups Flour, Self-Rising
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 1/2 cups cook and dice Bacon
  • 2 cups Cheddar Cheese, Shredded
  • 1 individual Refrigerated Pie Crust

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of quiche
  • 438 Calories
  • 32g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 68mg Cholesterol
  • 595mg Sodium
  • 21g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet saute olive oil, red pepper, onion and garlic until the veggies are tender.
  2. Remove from heat and set aside.
  3. In a mixing bowl whisk together ricotta cheese and skim milk.
  4. Add to the ricotta mixture the flour, salt and pepper. Whisk until smooth.
  5. Fold in veggies, bacon and cheddar cheese until well combined.
  6. Pour mixture into a 9" refrigerated pie crust.
  7. Bake uncovered at 350 for 40-45 minutes. If not browned on top, continue cooking for another 5-10 minutes.
  8. Remove from oven and allow to cool 10-15 minutes. Mixture will continue to set up as it cools.
  9. Serve slightly warm or at room temperature.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet saute olive oil, red pepper, onion and garlic until the veggies are tender.
  2. Remove from heat and set aside.
  3. In a mixing bowl whisk together ricotta cheese and skim milk.
  4. Add to the ricotta mixture the flour, salt and pepper. Whisk until smooth.
  5. Fold in veggies, bacon and cheddar cheese until well combined.
  6. Divide mixture between indicated number of 9" refrigerated pie crusts.
  7. Bake uncovered at 350 for 40-45 minutes. If not browned on top, continue cooking for another 5-10 minutes.
  8. Remove from oven and allow to cool completely.
  9. Cut each quiche into equal pieces based on the serving size.
  10. Flash freeze.
  11. Remove from freezer, cut along previous knife lines and remove individual slices.
  12. Wrap each slice in plastic wrap.
  13. Divide between indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave 2 minutes until heated through.

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