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 Crustless Bacon and Cheese Quiche Recipe Total time 45 min., Prep 15 min., Servings 12 =What You Need= 5 green onion s, chopped, divided 1 tomato, chopped, divided 12 slices OSCAR MAYER Bacon 1 cup sliced fresh mushrooms 12 egg s    1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1 cup KRAFT 2% Milk Shredded Cheddar Cheese 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese =How to Make It=
 * HEAT** oven to 325ºF.
 * RESERVE** 2 Tbsp. __each__ onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
 * BEAT** eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
 * BAKE** 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.



Nutritional Information for the Bacon and Cheese Quiche [[image:http://www.kraftrecipes.com/assets/images/icon/icon_hl_nutritioninfo_null.gif height="29"]]
per serving

Calories 180 [|Total fat] 13 g [|Saturated fat] 5 g [|Cholesterol] 235 mg [|Sodium] 360 mg [|Carbohydrate] 2 g [|Dietary fiber] 0 g [|Sugars] 1 g Protein 14 g Vitamin A 15 %DV Vitamin C 2 %DV [|Calcium] 30 %DV Iron 6 %DV

media type="youtube" key="9ZQn2LxmfkA" height="390" width="480" This video displays an easy way of making a bacon cheese quiche dish.

**Eggs** are really good for overall health. Although, they have sparked some concerned about the amount of cholesterol and fat they contain, they also contain all nutrients except for Vitamin C (1). The egg shell is packed with calcium and main essential nutrient in the egg white is vitamin B2 or riboflavin that often provides a greenish color when eggs are cooked (9). The egg yolk is high in fat, cholesterol, protein, vitamin A containing carotene, which give the yolk the deep yellow/orange color as well as iron (9).

**Lecithin** in the egg yolk is considered to be an emulsifying agent that helps to stabilize the emulsion between oil and water (1). The lecithin in the egg yolk is very abundant, which also acts as a binder. It helps bind facts and liquids together such as water (3). In the quiche the lecithin helps hold the bacon, sour cream and cheese together.



**Egg coagulation** occurs when there is heat added to protein and the molecules will then begin to become a thick firm mass (2). The egg begins to turn into a gel state creating a solid. When the quiche is added to the oven, eggs coagulate and become a firm solid. Also  when the water content is reduced, it forms a three dimensional protein molecule, which trap the water (5).

media type="youtube" key="y77dNgSbrQI" height="390" width="640" This video is about egg coagulation.



**Denaturation** occurs when the eggs are beaten in the bowl. Beating eggs at a fast motion tends to disrupt alpha-helix and beta sheets in the protein, which causes the protein to uncoil and form a brand new shape (7). The internal bonds become broken from the intense force and the the protein strands will form a new structure, which then traps air making the stucture lighter (8). Also another cause of denaturing the eggs is the high temperature from baking the quiche. When baked, kinetic energy causes the molecule in the eggs to vibrate rapidly and violently, which disrupts the bonds (7). The protein will denature and weaken the bonds.

media type="youtube" key="3IL_Df5ouUc" height="390" width="640" This video is a great way to fully understand how protein denaturation works.



**Sour Cream** is very helpful when added in the process of making the quiche. The cream helps to stabilize the egg whites. It also lowers the pH of the eggs to an isoelectric point causes the proteins to react produces a stable foam (10) adding a rich creamy taste to the quiche.

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