Crustless Corn and Bacon Pie

Something special happens when corn, cheese, and bacon come together – especially when it happens and is still only 3 points plus. It’s a happy world when I can eat these three things and still not be scared to put on a bathing suit. This recipe is inspired by a classic Southern Corn and Bacon Pie, but to save calories I eliminated the crust and use skim milk instead of half and half. It still tastes rich and decadent with the bacon and the cheese and no one will ever believe it’s healthy. Serve up with a little salad and it makes a perfect meal. If you decide to add a crust, I would recommend one with cornmeal – that would be delicious. Like a little spice? Replace the red pepper with a poblano.

Weight Watchers Crustless Corn and Bacon Pie
Points: 3 weight watchers pointsplus
Servings: 8
Serving Size: 1/8 pie
Nutritional Information: 113.8 calories, 5.5g of fat, 8.7g of carbohydrates, 1.2g of fiber, 8.7g of protein

Ingredients

4 pieces bacon, coarsely chopped
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob
1 cup skim milk
2 large eggs
3 egg whites
1/4 cup chives, minced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/2 cups grated Gruyère cheese (about 2 oz)

Instructions

Preheat the oven to 400 degrees.
Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.
Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
Add the corn and cook until cooked just through, about 3 minutes.
Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.
Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.
Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.

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11 Response to Crustless Corn and Bacon Pie

Ana Rodriguez on July 9, 2012

If I buy a bag of corn, how much do I need for this recipe? Can’t wait to try this!
- Kristen on July 9, 2012
  
  I think about 1.5 cups would be the equivalent of two ears of fresh corn. Hope you like it!
Sandy on July 10, 2012

Hi, Kristen!

Regular bacon or turkey bacon? Sounds to good to be true! Can’t wait to try this. Thanks for all your great recipes!
- Kristen on July 10, 2012
  
  Regular bacon I was happily surprised by the points as well!
Barbara on July 10, 2012

anything with bacon and corn is great.
My family will love it too.
Jennie on July 10, 2012

I am intolerant to egg yolk. Do you have any idea how much Egg Beater I would use to substitute for both the two eggs and the three egg whites? Thank you! The recipe looks great!
- Jojo on July 16, 2012
  
  1/4 cup of egg beaters is equivalent to one large egg.
50 Weight Watchers Breakfast Recipes on August 22, 2012

[...] Chiles Rellenos Puffs – 3 PointsPlus 27. Crustless Corn and Bacon Pie – 3 PointsPlus 28. Breakfast Burrito Recipe – 6 PointsPlus 29. French Toast Casserole [...]
Carrie on November 2, 2012

Do you think Almond milk could be substituted for skim milk? It would be the unsweetened kind.
- Kristen on November 2, 2012
  
  I have personally never tried it but I don’t see why it wouldn’t work. Let me know how it comes out.
Carrie on November 13, 2012

Wow I made this tonight and it was fantastic. I love quiche and I didn’t even miss the crust (well only a little bit!).

I swapped the cheese for feta but the nutritional info looked the same so I don’t think it will affect the points value. I also removed the chives and Worcestershire sauce as I personally don’t care for them. I also baked it like a quiche cause I didn’t have a skillet. With all these changes, I still loved it.

Thanks so much for sharing this.