Bacon Crusted Quiche


Yield: 6 Servings      Prep Time: 25 Minutes     Total Time: 1 Hour, 25 Minutes


1 and 1/2 cups sliced yellow squash (2 small or 1 very large)        3/4 cup milk
1 and 1/2 cups sliced zucchini (2 small or 1 very large)                 3/4 teaspoon salt
1 large orange bell pepper, chopped (or any color)                        8 strips turkey bacon
2 cloves roasted garlic, chopped                                                    2/3 cup shredded cheese
1 Tablespoon ground thyme (or fresh chopped)                             3 large eggs
1/4 teaspoon freshly ground black pepper
                                      3 large egg whites
2 Tablespoons grated parmesan cheese

Bacon Crusted Quiche



Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, thyme, and 3 to 4 chopped strips of turkey bacon. A little pinch of salt and pepper, too. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Use 4 or 5 strips of uncooked turkey bacon to line the inside edges of the pan (see picture). Set aside.

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

Source: Original recipe by

Yours In Health,

Coach Brian Donovan


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