Lighten up your next brunch with this tasty and unique quiche recipe.
In 1895, when English-born Guy Beringer coined the word “brunch” to describe a late-morning meal to treat hangovers, little did he know that more than a century later, “brunching” would still be a weekend ritual.
Today, brunch is more than sausage and eggs. So get creative, choosing foods that are colorful, flavorful — and nutritious, like this quiche from Geisinger Registered Dietitian Nutritionist Paulette Mordente.
- 1 sweet potato
- 1 teaspoon canola oil
- 1 medium onion, diced
- 6 slices turkey bacon
- 10-ounce package frozen chopped spinach
- ¾ teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 4 egg whites
- ¼ cup skim milk
- 2 tablespoons fat-free feta cheese
- Preheat oven to 400 degrees.
- Grate sweet potato. Coat a 9-inch pie plate with cooking spray. Gently press sweet potato into bottom and up the sides. Bake until crust is cooked, about 20 minutes. Remove from oven and decrease temperature to 350 degrees.
- In a medium pan, warm oil over medium heat. Add diced onion and cook until tender. Add bacon and cook until browned. Stir in spinach, dill, salt and pepper. Remove from heat.
- Transfer into potato pie shell.
- Whisk together eggs, egg white and milk. Add to pie shell.
- Dot the feta cheese over the top of quiche.
- Bake until center is set, about 35 to 40 minutes. Let cool 5 minutes before slicing.
Looking for more? Explore our dietitian-approved recipes