The Quickest Quiche

Your doctor has been extolling the health virtues of cholesterol-free egg substitute for years. We'd like to honor it for a far lazier reason: It can be frozen, along with premade pie dough and bacon. With a stash of blue-cheese dressing in the refrigerator, you'll always be minutes away from assembling this why-not-invite-the-neighbors-for-brunch?

Yield: 4 servings

Ingredients

• 1  ready-to-use piecrust
• 1/2  28-ounce package cooked bacon
• 2  8-ounce containers egg substitute
• 1  8-ounce jar creamy blue-cheese dressing

Preparation

Heat oven to 350° F. Line a 9-inch pie plate with the piecrust. Crumble the bacon and sprinkle it over the dough. Beat the egg substitute with the blue-cheese dressing and pour into the crust. Bake 25 to 30 minutes or until puffed and a knife inserted in the center comes out clean. Remove to a wire rack and let cool 5 minutes before slicing.

Nutritional Information

Calories:

740 (1% from fat)

Fat:

60g (sat 13g)

Protein:

27mg

Carbohydrate:

24g

Fiber:

0g

Cholesterol:

64mg

Iron:

4mg

Sodium:

1532mg

Calcium:

50mg