Low Sodium Bacon and Egg Quiche
Looking for a satisfying and heart-smart breakfast or brunch option? This Low Sodium Bacon and Egg Quiche combines all the comforts of a traditional quiche with a healthy twist. Featuring a flaky, store-bought pie crust filled with savory low-sodium turkey bacon, fluffy eggs, and nutrient-packed spinach, this dish is seasoned with aromatic garlic powder and black pepper for a burst of flavor without extra salt. Swiss cheese adds a creamy, melty topping, while sautéed onions provide a subtle sweetness. This easy-to-follow recipe takes just 20 minutes to prep and bakes to golden perfection in under an hour. Perfect for meal prep or a crowd-pleasing table centerpiece, this low-sodium quiche is ideal for anyone seeking a delicious yet mindful twist on a classic dish. Serve it warm or at room temperature for a wholesome, protein-packed experience!
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Recipe Information
Ingredients
- 1 9-inch crust Store-bought pie crust
- 4 slices Turkey bacon, low sodium
- 4 large Eggs
- 1 cup Milk, low-fat
- 1 cup Swiss cheese, shredded
- 0.25 teaspoon Black pepper
- 0.5 cup Onion, finely chopped
- 1 cup Fresh spinach, chopped
- 0.25 teaspoon Garlic powder
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add the chopped spinach to the skillet and sauté for an additional 2 minutes until wilted. Remove from heat and set aside.
In the same skillet, cook the turkey bacon over medium heat until crispy, about 5-6 minutes, turning occasionally. Once cooked, remove and drain on a paper towel-lined plate. Chop into small pieces.
In a large bowl, whisk together eggs, milk, black pepper, and garlic powder until well combined.
Spread the onion and spinach mixture evenly over the bottom of the pie crust.
Sprinkle the chopped turkey bacon over the onions and spinach.
Pour the egg mixture over the ingredients in the crust, ensuring even coverage.
Top with shredded Swiss cheese, distributing evenly.
Carefully place the quiche on a baking sheet to catch any drips and transfer to the preheated oven.
Bake for 40-45 minutes, or until the filling is set and the top is lightly golden brown. A toothpick inserted in the center should come out clean.
Remove from the oven and allow the quiche to cool for at least 10 minutes before slicing.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 19.3 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1518 mg | 117% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
