Bacon and Swiss Quiche


2 piece(s) phyllo dough, cut into 3 strips each               3 large egg(s)
1/4 cup(s) regular egg substitute                                      1/4 tsp ground nutmeg
1 cup(s) fat-free evaporated milk                                       1/4 tsp black pepper
2 tbsp all-purpose flour                                                       1/4 tsp table salt
1/2 cup(s) low-fat hard cheese, Swiss, grated                 4 oz cooked crisp turkey bacon

  1. Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
  2. Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.
  3. Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.
  4. Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

Serves | 8
POINTS per serving | 3


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