Bacon Mozzarella Quiche

Yield 16

Author Kristen Thompson

Prep time

30 Min

Cook time

50 Min

Total time

1 H & 20 M

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Bacon Mozzarella Quiche

This high protein quiche has equal parts salty bacon and cheesy mozzarella, with a flaky crust, making it the perfect make-ahead breakfast.

Ingredients

Crust

• 2 1/2 Cups Flour
• 1 Teaspoon Salt
• 1 Cup Butter, chilled
• 1/2 Cup Iced Water

Filling

• 1 lb. bacon
• 32 ounces Egg White
• 8 ounces shredded mozzarella
• 1 cup whole milk

Instructions

1. In a large bowl combine flour and salt.
2. Grate chilled butter into flour, and press to combine.
3. Slowly add ice water until dough is just sticking together.
4. Separate dough into two balls, and wrap with plastic wrap before pressing into a disk. Refrigerate for one hour.
5. While dough is chilling, cook bacon in a skillet until crispy.
6. In a large bowl, combine milk, egg white, salt, and pepper.
7. When bacon is done cooking, drain on paper towel and dice into small pieces.
8. Preheat oven to 375 degrees.
9. Remove dough from fridge and press into pie pans.
10. In each pie pan, sprinkle 1/2 of bacon and mozzarella.
11. Divide and pour egg white mixture into each pie pan.
12. Bake for 40-50 minutes until crust is golden brown and center is set.

Nutrition Facts

Calories

372.18

Fat

26.71 g

Sat. Fat

13.23 g

Carbs

16.7 g

Fiber

0.53 g

Net carbs

16.18 g

Sugar

1.34 g

Protein

15.54 g

Sodium

613.79 mg

Cholesterol

62.24 mg

These nutritional facts are estimations and will change based upon which ingredients you use.

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