Bacon and Cheese Quiche with Hashbrown Crust Directions
-
Preheat oven to 400°F (200°C).
-
In a bowl, combine thawed hashbrowns and melted butter.
-
Press the hashbrown mixture firmly into the bottom and sides of a 9-inch pie plate to form a crust.
-
Bake the crust for 20 minutes, or until golden brown and crispy.
-
While the crust bakes, whisk together eggs, half-and-half, salt, black pepper, garlic powder, and onion powder in a separate bowl until smooth.
-
Once the crust is baked, sprinkle shredded cheddar cheese evenly over the crust.
-
Top the cheese with crumbled bacon.
-
Pour the egg mixture evenly over the bacon and cheese.
-
Reduce oven temperature to 350°F (175°C).
-
Bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
-
Let the quiche cool for 10 minutes before slicing and serving.
WW Points Calculation
-
Frozen shredded hashbrowns (3 cups) — 10.00
-
Unsalted butter (1/4 cup) — 20.00
-
Shredded cheddar cheese, Kraft Fat-Free (1 cup) — 3.00
-
Bacon, Oscar Mayer Turkey Bacon (6 slices) — 3.00
-
Large eggs (4) — 0.00
-
Half-and-half, Land O'Lakes Fat-Free (1 cup) — 2.00
-
Salt, black pepper, garlic powder, onion powder — 0.00
Total Points: 38.00
Servings: 8
Points per Serving: 4.75
Nutrition Information
Calories: 196
Fat: 11g
Protein: 12g
Carbohydrates: 12g
Sugar: 2g
Sodium: 475mg
I'm waiting for your comments! Enjoy!
