Quiche Lorraine

³ Description

A delicious, macro-friendly take on the traditional quiche lorraine.

² Ingredients

•  30 g Baby Spinach
•  1/2 serving (serving = 1 cup) Chobani 2% Plain Greek Yogurt
•  3 large Egg White
•  5 medium Egg
•  5 serving (serving = 1 slice) Tnuva Light Edam Cheese
•  100 g Bacon
•  1 large Onions
•  1 dash Salt
•  1 dash Black Pepper
•  2 serving (serving = 1 packet) Whole Foods Market Stevia

q Directions

Preheat oven to 160 degrees Celsius.

Cook, stirring, the onion and bacon in a pan on medium heat for 5 minutes, or until the onions are softened and the bacon is crisp. Remove from pan and place in a bowl. Allow to cool down for approximately 10 minutes.

Blend together eggs, egg whites and yoghurt. Then add chopped cheese slices, natvia, pepper and salt and blend again.

Divide the pastry into four equal slices. Spray a cupcake/muffin tray with oil and then mould the pastries to the individual muffin trays.

Make sure you push down firmly and do not allow the pastry to tear. To get the pastry for the remaining 2 quiche lorraines, cut the excess pastry off the top of the cupcake tray, roll out using a rolling pin and repeat the previous step.

Spoon equal amounts of the onion and bacon mixture into each individual cupcake case. Then, cover the onion and bacon mixture with the chopped spinach.

Finally, pour the egg mixture into each mould. Ensure that you make them as even as possible. If the cheese has not fully blended, you may need a spoon to make sure the mixture is evenly distributed.

Cook in oven for 40 minutes or until cooked. Then take out of oven and allow to cool before enjoying!

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