Broccoli Bacon Quiches

[nebrcowgirl]

Broccoli Bacon Quiches



A hint of Swiss cheese plus plenty of bacon and broccoli enhance these cute, fluffy quiches from Charlotte Green of Iota, Louisiana.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 25 min.

Ingredients:

• 1/2 cup fresh or frozen broccoli florets, thawed and drained
• 1/2 cup shredded Swiss cheese
• 1 bacon strip, cooked and crumbled
• 2 eggs
• 1/2 cup cream
• 1/8 teaspoon salt
• Dash garlic powder
• Dash lemon-pepper seasoning

Directions:

Divide the broccoli, cheese and bacon between two 5-in. pie plates coated with cooking spray. In a small bowl, whisk the eggs, cream, salt, garlic powder and lemon-pepper. Pour over bacon.
Bake, uncovered, at 350° for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.


Nutrition Facts

• One serving:
• 1 quiche

• Calories:
• 192

• Fat:
• 9 g

• Saturated Fat:
• 6 g

• Cholesterol:
• 45 mg

• Sodium:
• 481 mg

• Carbohydrate:
• 5 g

• Fiber:
• 1 g

• Protein:
• 19 g

[Danni28]

Sounds very nice, i am in uk, what kind of swiss cheese would you use for this?
I be trying this very soon

Thanks
Danielle

[nebrcowgirl]

Your Swiss cheese is much better then the USA,here I used Baby Swiss.
Baby Swiss cheese is closely related to traditional Swiss cheese[1], the generic name for the family of holey cheeses popular all around the world. What sets Baby Swiss apart from its close relative is its mild taste and smooth, creamy texture, along with smaller eyes (a common term used for the holes in Swiss cheese).
Baby Swiss cheese originated in 1967 just outside of Charm, Ohio, and was invented by cheese connoisseur Alfred Guggisberg, an alumni of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). The name Baby Swiss was coined by Alfred’s wife, Margaret Guggisberg, who thought that in comparison to the larger wheels of traditional Swiss cheese, when placed side by side, the new cheese looked like a baby.
Swiss cheeses are formed and flavored through the breaking down of lactic acid by bacteria, which generate carbon dioxide bubbles in the cheese as it ages. One of the key differences when it comes to making Baby Swiss, as opposed to traditional Swiss, is that it is aged only for a matter of weeks, whereas old fashion Swiss is typically aged for several months, time varying depending on the desired sharpness of the cheese.
Baby Swiss is most commonly enjoyed in the United States, but can also be found in Europe and Australia. Most common uses include snacking, slicing for sandwiches, and melting for fondue.


In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes—longer aging or higher temperatures—also allow the bacteria and enzymes to produce a stronger flavor.

Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk,but does not melt well.

[Danni28]

Thanks for the really helpful information, i be going to our Tesco here looking for some.

Danielle

[Lisa]

You had me at bacon!

Sounds great. I should give this one a whirl