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Serve these up for brunch or grab one and reheat at work. They’re super-flavorful and easy to personalize with other types of veggies and cheese.

Ingredients

cooking spray

2 spray(s)

olive oil

1 tsp

uncooked onion(s)

1 small, minced

cooked turkey bacon

4 slice(s), crumbled

egg(s)

2 large

egg white(s)

2 large

low-fat milk

1 cup(s)

half-and-half cream

½ cup(s)

all-purpose flour

1 Tbsp

table salt

¼ tsp

black pepper

⅛ tsp

Gruyère cheese

2 oz, shredded (about 1/2 cup)

chives

1 Tbsp, chopped

Instructions

  1. Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray.
  2. Heat oil in a small nonstick skillet over medium heat. When oil shimmers, add onion. Cook, stirring, 2-3 minutes, until translucent. Divide onion and crumbled bacon among prepared muffin cups.
  3. In a blender, combine eggs, egg whites, milk, half-and-half, flour, salt and pepper until foamy, about 20 seconds. Pour about 3 Tbsp egg mixture into each muffin cup; sprinkle each with about 2 tsp cheese.
  4. Bake until puffed and lightly browned, 25 to 30 minutes. Serve warm or at room temperature sprinkled with chives (note that quiches will sink as they cool).
  5. Serving size: 1 quiche

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