Fiddlehead and Bacon Quiche
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Perfect flavour balance: salty turkey bacon, sweet onion, refreshing fiddlehead ferns, and tangy Swiss.
Ingredients
Frozen pie crust
8 slice(s)
Olive oil
2 tsp(s), or vegetable oil
Cooked turkey bacon
3 slice(s), diced
Onion
½ cup(s), sliced
Uncooked fiddlehead ferns
2 cup(s), or chopped asparagus spears (1-inch pieces of asparagus spears)
Part-skim ricotta cheese
1 cup(s)
Low-fat Swiss cheese
3 oz, shredded
1% low fat milk
¼ cup(s)
Egg whites
2 serving(s)
Dijon mustard
2 tsp(s)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es), ground
Grated Parmesan cheese
1 tbsp(s)
Instructions
1
Preheat oven to 375.
2
Press pie crust into the bottom and up the sides of a 9- inch, removable-bottom tart pan or pie pan. Set aside.
3
To make the filling, heat oil in a large skillet over medium heat.
4
Add bacon and cook 4 minutes, until golden brown. Add onion and fiddleheads and sauté 3 to 5 minutes, until soft.
5
Remove from heat and stir in ricotta, Swiss cheese, milk, egg whites, mustard, oregano, salt, and pepper. Mix well.
6
Spoon mixture into prepared crust and top with Parmesan cheese. Place tart pan on a baking sheet.
7
Bake 35 minutes, until a knife inserted near the centre comes out clean and crust is golden brown.
8
Let stand 10 minutes before slicing.
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