"Crustless" Quiche Lorraine

Ok, well, it's not quite "crustless." Instead of a heavy pastry crust, I've made a crust from potato slices.  Traditional Quiche Lorraine has a lot of fat from the egg yolks, cheese, and cream. I've cut back to the fat by having only 2 egg yolks, fat-free cottage cheese, and a dab of fat-free milk. After this, you won't miss the crusted version!

Ingredients

2 whole large eggs
4 whole egg whites
1 tablespoon dry mustard
½ teaspoon Old Bay seasoning
Salt and pepper, to taste
4 slices turkey bacon
1 Yukon gold potato
⅓ cup fat-free cottage cheese
2 tablespoons chopped fresh chives

Preheat oven to 350°F. 

Beat eggs, 1 tablespoon milk, mustard, Old Bay, and salt & pepper together. Set aside.

In a small skillet, cook the turkey bacon on medium-high heat until crispy (crispy as you can get it without burning it). Crumble into a bowl. Set aside.

Slice the potato with a mandoline (usually found in the middle of a multi-purpose cheese grater) or slice really thin with a knife. Oil the skillet and lay the potatoes in the bottom in a single layer. Cover with foil and steam on medium for 5-8 minutes or until tender.

Spray olive oil in the bottom of a 9-inch pie plate. Layer the potatoes in the bottom of the plate. Evenly spread bacon over the potatoes. Evenly dot the cottage cheese over the bacon. Pour the eggs over the top. Sprinkle the chives on top. Bake for 30-35 minutes—until the center is set.

4 servings; approx. 111 calories/serving, 3g fat, 10g carb, 5g protein