Ingredients Jump to Instructions ↓

  1. 5 eggs

  2. 3 egg whites

  3. 1 cup low-fat buttermilk, or low-fat milk

  4. 1 bunch scallions, sliced

  5. 1 1/2 cup shredded reduced-fat Swiss cheese

  6. 6 ounces Canadian bacon, diced

  7. 1/2 teaspoon freshly ground pepper, plus more to taste

  8. 2 tablespoons lemon juice

  9. 2 tablespoons extra-virgin olive oil

  10. 2 teaspoons Dijon mustard

  11. 12 cups mixed salad greens

  12. 2 large tomatoes, cut into wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 12 nonstick (1/2-cup) muffin cups with cooking spray (see Tip). Whisk eggs, egg whites and buttermilk (or milk) in a large bowl. Stir in scallions, cheese, bacon and 1/2 teaspoon pepper. Divide the egg mixture evenly among the prepared muffin cups. Bake until the eggs are cooked and beginning to brown on top, 25 to 28 minutes. Run a knife around edges to loosen the quiches from the cups. Meanwhile, whisk lemon juice, oil, mustard and pepper to taste in a large bowl. Add salad greens to the bowl; toss to coat with the dressing. To serve, divide the salad among 6 plates and top with tomato wedges and 2 quiches each.


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