Bacon and Cheese Quiche with Hashbrown Crust Directions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the thawed hashbrowns with melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate to form a crust.
- Place the hashbrown crust in the preheated oven and bake for 20 minutes, or until the edges are golden brown and crispy.
- While the crust is baking, in a separate bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder.
- Once the crust is ready, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the crust.
- Pour the egg mixture over the cheese and bacon.
- Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for a few minutes before slicing and serving.
WW Points Calculation:
- Frozen shredded hashbrowns (3 cups) – 7 points
- Unsalted butter (1/4 cup) – 12 points
- Shredded cheddar cheese (1 cup) – 9 points
- Bacon (6 slices of cooked turkey bacon) – 0 points
- Eggs (4 large) – 0 points
- Half-and-half (1 cup) – 8 points
- Salt, pepper, garlic powder, and onion powder – 0 points each
Total Points: 36 points
Servings: 8
Per Serving: 4.5 points
Nutrition Information:
- Calories: 250
- Fat: 17g
- Protein: 13g
- Carbohydrates: 13g
- Sugar: 2g
- Sodium: 500mg
I'm waiting for your comments! Enjoy!
