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Nutrition Facts

Serving Size 1 (134g)

Recipe makes 6 servings

Calories 262
Calories from Fat 175 (66%)
Amount Per Serving %DV
Total Fat 19.6g 30%
Saturated Fat 8.8g 44%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 256mg 85%
Sodium 1077mg 44%
Potassium 271mg 7%
Total Carbohydrate 5.9g 1%
Dietary Fiber 0.2g 0%
Sugars 3.0g
Protein 15.4g 30%

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New Recipes For August 2008

shapeweaver

Spam© and Velveeta© Quiche A.k.a. Redneck Quiche

Recipe #319863 | 1¼ hours | 25 min prep | add private note
shapeweaver

By: shapeweaver
Aug 17, 2008

Since both my SO and I both really enjoy SPAM© and Velveeta©.And since he's on a low-carb diet, and I'm not I wanted to try to come up with something that we both would like.And this recipe seemed to hit the spot for both of us.And since this has both the SPAM and Velveeta, I also decided to call it "Redneck Quiche".To make this "True Redneck" please use the SPAM and Velveeta.After cutting the quiche, it will appper to be runny, but that's just the cheese that has melted. Ten Minutes of the prep time is the time that the quiche needs to sit. If you try this I sure hope you enjoy it.Submitted to "ZAAR" on August 15th,2008

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Spray deep dish pie plate with cooking spray,set aside.
  3. 3
    Mix together first eight ingredients, in a large mixing bowl.
  4. 4
    Pour egg mixture into prepared pie plate.
  5. 5
    Add SPAM and Velveeta evenly into eggs.
  6. 6
    Bake for 40 minutes until middle puffs up and center is firm.
  7. 7
    Check for doneness by inserting knife near the middle of the quiche.
  8. 8
    Let sit for 10 minutes.

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Featured Reviews for This Recipe

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From: Papa D

On Nov 1, 2008

I'm also a big fan of Spam and Velveeta. What a wonderful crust less Quiche, great flavor . Made exactly as posted and the only change next time I make this wonderful dish (and there will be a next time) is to eliminate the salt as the Spam has plenty. Made for Fall 2008 My 3 Chefs Thanks!

1 person found this review helpful

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