Ingredients

• 5 eggs
• 3 egg whites
• 1 cup low-fat buttermilk, or low-fat milk
• 1 bunch scallions, sliced
• 1 1/2 cup shredded reduced-fat Swiss cheese
• 6 ounces Canadian bacon, diced
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoon lemon juice
• 2 tablespoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 12 cups mixed salad greens
• 2 large tomatoes, cut into wedges

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat 12 nonstick (1/2-cup) muffin cups with cooking spray (see Tip).

Step 2

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.

Step 3

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.

Step 4

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.