Quiche, Tomato & Scallion Lc-5.2/segg- quiche, veg- onion, veg- tomato 1 cup scallion; sliced 4 slices bacon; cooked crisp 1 cup Cheddar cheese; shredded 5 large eggs 3/4 cup cream, heavy 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 3 italian tomatoes; thickly sliced (3 to 4) 1 teaspoon Italian seasoning 1 medium green bell peppers; optional Spray a pie plate or quiche dish with nonstick spray. Preheat oven to 350 degrees. Cook bacon until crisp, then drain and crumble. Spread sliced onions in pie plate. Top with crumbled bacon (green peppers) and cheese. Put eggs, cream, salt, pepper, and garlic powder in the blender. Blend until well mixed. Pour egg mixture over ingredients in pie plate. Carefully arrange tomato slices on top and sprinkle with herbs. Bake at 350 degrees for 30 to 40 minutes. Per serving: 186 Calories (kcal); 15g Total Fat; (70% calories from fat); 9g Protein; 5g Carbohydrate; 154mg Cholesterol; 317mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : 31 g carb entire recipe (38 g carb / 7g fiber) per MasterCook NYC Nutrition Analysis (per serving or yield unit): water=136.3 g; calories=344.8; protein=16.53 g; total fat=28.59 g; carbohydrate=6.52 g; dietary fiber=1.37 g; ash=2.98 g; calcium=344.5 mg; phosphorus=316 mg; iron=1.54 mg; sodium=509.4 mg; potassium=294.5 mg; magnesium=28.13 mg; zinc=1.89 mg; copper=0.08 mg; manganese=0.13 mg; vitamin A=1594 IU; vitamin E=1.08 mg ATE; thiamin=0.09 mg; riboflavin=0.43 mg; niacin=0.55 mg; pantothenic acid=0.9 mg; vitamin B6=0.19 mg; folate=49.72 ug; vitamin B12=0.8 ug; vitamin C=26.97 mg; saturated fat=16.56 g; monounsaturated fat=8.53 g; polyunsaturated fat=1.46 g; cholesterol=259.6 mg; selenium=18.84 ug; refuse=6.68%; %cal as carb:prot:fat=7:19:74; WW Pts=9.02; (complete analysis) |
