For breakfast, lunch or dinner, and this quiche would be wonderful alongside a nice salad and perhaps a sausage of your choosing.  I enjoyed it simply with sliced tomato.  You could also serve it with fried tomato...fry in light olive oil and sprinkle with Italian seasoning.  Awesome way to serve tomatoes as a cooked vegetable by the way.  This method brings out the natural sweetness in tomato.

Miracle Dough Crust:
  (use half the dough and either freeze the
  remainder or make another quiche)
6 large eggs
4 oz cream cheese, softened (125 g)
1/tsp black pepper (2 mL)
1/tsp salt (0.5 mL)
7 oz grated Cheddar cheese (210 g)
3 tbsp chopped green onions (45 mL)
7 oz bacon, cooked and chopped (210 g)

Preheat oven to 400°F (200°C). 

Prepare Miracle Dough.  Divide dough in half.  Roll out the one half to fit a quiche pan or a glass pie dish, pressing the dough up the sides.  (I used the remaining half to make tortillas - will share that recipe next.  You can use the remaining dough to make another quiche.  I have quite a few on this blog that you can choose from...look under Breakfasts in the Index.)

In food processor, combine eggs, cream cheese, black pepper and salt; process.  Stir in Cheddar cheese and green onions.  Pour quiche mixture over prepared dough crust.  Make sure the Cheddar cheese is fairly evenly distributed.  Sprinkle the bacon over the top.  Bake 30 minutes, or until golden brown on top.  Check after 25 minutes.

Yield:  8 servings
1 serving
346.6 calories
23.1 g protein
26.2 g fat
0.1 g fiber
3.6 g net carbs