Eggless Bacon and Cheese Quiche

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked tempeh

Turkey bacon is lower in fat, while smoked tempeh offers a plant-based option.

Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).

On a lightly floured surface, roll the pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing it into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. Chill the pie crust in the refrigerator for at least 30 minutes.

For a crispy crust, line the chilled pie crust with parchment paper and fill with pie weights. Bake for about 15 minutes until the edges start to brown. Remove weights and prick the bottom and sides with a fork, then return to the oven for about 8 minutes until just beginning to brown.

In a large skillet over medium heat, melt butter. Add chopped shallots and bacon, cooking until shallots are soft and bacon is lightly crisp, about 3 minutes. Add green onion and cook for an additional minute. Set aside.

In a bowl, mix ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder. Add the sautéed shallots and bacon, and cheese; mix to distribute.

Spread the mixture over the pie crust and even the top with a spatula.

Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens