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Beline Obeid

Quiche for breakfast, lunch or dinner

June 13, 2013
Anybody who knows me well knows quiche is one of my favorite things to make. I start with a carton of egg “beaters,” add three eggs and a splash of milk or half & half. Then comes the fun part. Putting together different flavor combinations that taste even better after baked in the oven.

Bacon, onion and wilted arugula worked perfect in this crust-less quiche.

Crust-less Quiche with Bacon, Onion and Arugula

½ lb. bacon, cooked and chopped (5 to 6 slices)

1 large onion, chopped

1 tablespoon olive oil

3½ oz. arugula (half of a 7 oz. bag)

1 ½ cups shredded Mexican blend cheese

1 - 16 oz. container egg substitute

3 eggs

1/4 cup milk,half & half, or cream

salt and pepper to taste

Heat olive oil in a small skillet and saute onion until tender and beginning to brown.

Transfer to a medium bowl. In same skillet wilt arugula, adding a spritz of water to prevent it from scorching. As soon as arugula is wilted, tip it into the bowl with onion.

Add chopped bacon and toss. Add shredded cheese and toss.

Preheat oven to 350 degrees.

In a separate bowl whisk together egg substitute with eggs and milk. Pour over bacon, onion and arugula mixture and gently stir to combine. Season lightly with salt and pepper (remember there is salt in the bacon and the cheese). Pour quiche filling into a greased 8- or 9-inch pie (or quiche) pan. Sprinkle with a bit of parsley (fresh or dry).

Bake quiche at 350 degrees for 50 minutes or until set throughout and beginning to brown around the degrees.

Remove from oven and cut into wedges. Serve hot.

The peppery bite from the arugula lends a kick to this flavorful egg dish.

I wrap and store extra quiche and enjoy it all week long for breakfast or paired with a salad for lunch or dinner.

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