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Serves: 6
Print this Recipe
Preparation time: 5 minutes
Cooking time: 50 minutes
Serves: 6 Serving size: 1/6 recipe
You can vary the cheese and vegetables in this custard-like egg dish to suit your taste or the season. Try sharp cheddar, Gruyère, or Swiss cheese for a variation. Other vegetables that work well include cooked drained spinach, sun-dried tomatoes, red bell peppers, and sliced zucchini.
1 recipe Buttery Pie Crust
3 eggs
3/4 cup low-fat (1%) milk
1/4 cup shredded part-skim mozzarella cheese
6 slices Canadian bacon, chopped into 1/4-inch pieces
1 1/2 cups sliced fresh mushrooms
1/4 teaspoon ground white pepper
1/8 teaspoon nutmeg
1/8 teaspoon dried thyme
1. Preheat the oven to 350°F. Prepare a deep 9-inch pie plate with pie crust as directed in the recipe.
2. In a medium bowl, with an electric mixer at medium speed, beat the eggs 1 minute. Stir in the milk, cheese, bacon, mushrooms, pepper, nutmeg, and thyme.
3. Pour into the prepared pie crust and bake until the top is firm and brown, about 50 minutes.
Exchanges
1 1/2 Starch
1 Medium-Fat Meat
2 Fat
Calories 290
Calories from Fat 147
Total Fat 16g
Saturated Fat 3g
Cholesterol 124mg
Sodium 386mg
Carbohydrate 23g
Dietary Fiber 1g
Sugars 3g
Protein 12g
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