Whisk up this delicious reduced-fat twist on a classic recipe. We used table cream instead of 35% cream, Egg Beaters instead of eggs and replaced the bacon with turkey bacon to keep all the flavour for this lower fat version.

By using Egg Beaters and other low fat alternatives, this recipe is 31% lower in fat than the traditional recipe.

Cooking Method: Bake
Preparation Time:20 minutes
Cooking Time:45 minutes
Servings: 6
Freezing: Not recommended

Ingredients:

1	Envelope Robin Hood® Flaky Pie Crust Mix	1
1 tbsp	Dijon mustard	15 mL
1/2 cup	Cooked, chopped spinach, well drained	125 mL
4	Slices cooked turkey bacon, chopped	4
1 cup	Shredded cheddar cheese	250 mL
3/4 cup	Egg Beaters® Original	175 mL
3/4 cup	Table cream (15% or 18%)	175 mL
3/4 cup	1% Milk	175 mL
1/4 tsp	Pepper	1 mL

Directions:

1. Preheat oven to 375°F (190°C).
2. Prepare pastry according to package directions. Roll out dough to 1/4" (5 mm) thickness. Fit into 9" (23 cm) pie plate; flute edges.
3. Brush mustard over bottom of crust. Top with spinach, turkey bacon and cheese.
4. Whisk together Egg Beaters®, cream, milk and pepper. Pour into pie shell.
5. Bake in centre of preheated oven for 40 - 45 minutes or until set. Let cool 5 minutes before serving.

Tips
Instead of spinach, try using 1 cup (250 mL) of thawed frozen broccoli florets, or 2 cups (500 mL) of cooked sliced mushrooms, or 1½ cups (375 mL) of cooked asparagus pieces.