Quiche is a really versatile dish that makes a great breakfast, lunch, or dinner. You can easily use different vegetables than I did such as zucchini, asparagus, or spinach. I just used what was easy & quick for me based on what I had. You can also make this recipe vegetarian or gluten free which I will put in instructions. Typically low carb quiche has no crust but I love the crust too much to give it up so here is my version.

Ingredients:

*3/4 cup flour (I used 1/4 cup each of soy, whole wheat pastry, & almond because I like the way these blend taste wise however you can use any variation of these or just one of these too depending on your dietary needs (soy & almond are gluten free) Just make sure it measures 3/4 cup)

*2 tablespoons extra virgin olive oil

*2 tablespoons super cold water

*3/4 cup frozen peppers & onions (cooked in nonstick spray, salt & pepper so they are no longer wet)

*1/2 cup canned fire roasted diced tomatoes (drained well!)

*1 cup liquid egg whites

*6 tablespoons precooked bacon (I was feeling a little too lazy to cook bacon lol! You can use 2 Morningstar veggie sausage patties (cooked & chopped) for vegetarian version or use 3 slices of bacon that you cooked & chopped yourself also)

*2 reduced fat cheese sticks

*spices & herbs of your choice such as garlic, basil, rosemary-you can add whatever you like or leave out too 😉

Preheat over to 400.

Spray a square dish or deep pie pan with non stick spray. Mix flours together in this dish. In separate bowl whisk the cold water & olive oil until it thickens & turns cloudy. Pour over flour & stir. Pat evenly into bottom of dish (crust is only going to cover bottom not sides too).

Mix cooked peppers & onions, tomatoes, egg whites, & bacon together in small bowl. Add any seasoning you want now too.

Pour over crust. Pull apart string cheese & add evenly to top.

Bake for 35-40 minutes. To check for doneness insert a knife into center to make sure it doesn’t seem too runny in middle. Top should also be firm all over. Allow to cool for 5-10 minutes before cutting.

Makes 3 servings.
Per serving: 355 calories & 30 grams protein.
(FYI this is based on making it exactly as I did. If you modify it then nutritional information will change slightly)

This reheats really well in microwave & you can double it easily to make in a 9 x 13 pan for 6 servings too.