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Canadian Bacon & Scallion Mini Quiches
Canadian Bacon & Scallion Mini Quiches
3 Reviews
From the EatingWell Kitchen
Real men do eat quiche—or will when it's stuffed with Canadian bacon and cheese. Served over salad, these quiches make an elegant lunch or a quick, healthy dinner. You can also make them in advance, store them in the refrigerator, and let the kids have one or two for a healthy after-school snack.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 5 eggs
- 3 egg whites
- 1 cup low-fat buttermilk, or low-fat milk
- 1 bunch scallions, sliced
- 1½ cup shredded reduced-fat Swiss cheese
- 6 ounces Canadian bacon, diced
- ½ teaspoon freshly ground pepper, plus more to taste
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 12 cups mixed salad greens
- 2 large tomatoes, cut into wedges
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat 12 nonstick ( ½-cup) muffin cups with cooking spray (see Tip).
- Whisk eggs, egg whites and buttermilk (or milk) in a large bowl. Stir in scallions, cheese, bacon and ½ teaspoon pepper. Divide the egg mixture evenly among the prepared muffin cups.
- Bake until the eggs are cooked and beginning to brown on top, 25 to 28 minutes. Run a knife around edges to loosen the quiches from the cups.
- Meanwhile, whisk lemon juice, oil, mustard and pepper to taste in a large bowl. Add salad greens to the bowl; toss to coat with the dressing. To serve, divide the salad among 6 plates and top with tomato wedges and 2 quiches each.
- Make Ahead Tip: Wrap each quiche in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
- Equipment: Muffin pan with 12 ( ½-cup) muffin cups
- Tip: Use a good quality muffin tin or muffin liners.
- Per serving: 252 calories; 12 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 25 g protein; 183 mcg folate; 180 mg cholesterol; 7 g sugars; 4,285 IU vitamin A; 37 mg vitamin C; 422 mg calcium; 3 mg iron; 505 mg sodium; 1,020 mg potassium
- Nutrition Bonus: Vitamin A (86% daily value), Vitamin C (62% dv), Folate (46% dv), Calcium (42% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 3 lean meat, 1 fat
Reviews 3
December 22, 2013
By: landrus001
Easy & delicious!
My whole family loves these - great for quick, walking-out-the-door breakfast and camping too!
Pros: Portable, yummy & easy
Cons: Nada
May 11, 2013
By: EatingWell User
Whole family loves these!
These are so easy and delicious! Teenage son, healthy eater daughter and picky eater husband all rave. Great to take camping too!
Pros: Easy prep; easy to take on the go
August 17, 2010
By: EatingWell User
I can't believe no one has reviewed these yet. They are great! I made with skim milk, not buttermilk and added some extra salt and pepper to the egg mixture. 2 or 3 make a great lunch, and one is the perfect size for a snack.
