Traditionally made with a fat laden, carb loaded crust for a base, and a filling of whole eggs, milk,  heavy cream, cheese and bacon. Quiche can be a dieter’s nightmare!! Being a  family  favorite,  I decided to  tweak the traditional recipe a bit, making it much more “friendly” to the hips, while still being tasty to the lips!  Add a salad, roasted new potatoes or a vegetable on the side, and dinner is complete!! **I also like to make muffin tin quiches, GREAT for a quick protein filled snack, school lunches or perfect for breakfast on the go! I make a big batch of these on the weekends, so we can grab them quickly when heading out the door t various sporting events.  Note: you can pretty much use any vegetable in this dish, I often saute onions, peppers and spinach and use in place of the broccoli, hence “Quiche with a twist”


Quiche with a Twist


  • 1½ cups of large flaked oats
  • 1 500ml container of 1% cottage cheese
  • 2 500ml containers of simply egg whites
  • 6 whole eggs
  • ½ cup of 1% milk
  • 1 cup of shredded cheese, divided
  • 8 slices of turkey bacon, diced
  • 2 cups chopped broccoli
  • ½ tsp salt
  • ½ tsp black pepper
  • 15 tomato slices


  1. Preheat oven to 400 & spray a 9x13 pan with nonstick cooking spray
  2. Cover the bottom of the pan with the oats, top with diced turkey and chopped broccoli
  3. In a large bowl, mix together all the other ingredients, leaving out 1/2 cup of cheese and the tomato slices
  4. Pour mixture into pan, sprinkle with remaining cheese and top with tomato slices
  5. Bake for approx 30 mins or until egg is firm and cheese is golden brown.
  6. Egg Muffins:
  7. Add 1tbs of oats to bottom of each muffin
  8. Add 1tbs of cottage cheese, then add turkey bacon, broccoli, pour egg whites to cover, then sprinkle with cheese
  9. Add salt/pepper to taste.