FAIRYTALE FEASTS

BECAUSE ONCE UPON A TIME, I HAD THE MOST AMAZING [INSERT FOOD HERE] …

January 21, 2012

Fairytale Feasts - Savory, Fluffy Quiche

Broccoli and Sweet Peppers Quiche
There's something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year - but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)

The second recipe is a basic recipe but is great for entertaining or days when you really want to indulge! Feel free to change these recipes and add or omit different vegetables and types of cheeses. I've also posted a recipe for an asparagus, ham and Gruyere quiche. See my other examples below.


Fairytale Spinach and Mushroom Quiche
Serves 6

Ingredients:
1 frozen whole grain 9 inch pastry shell (Like Wholly Wholesome at Wegmans)
2 cups of fresh spinach, washed and chopped 
2 teaspoons of olive oil
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 cup of sliced mushrooms
2/3 cup of grated Parmesan cheese
1 cup of soy or almond milk
1 egg
3 egg whites

Directions:
Preheat the oven to 375 degrees. Bake the pastry shell for 12 minutes or until browned. (It will be difficult to see if it is brown since it's a multigrain crust.) 

Add a tablespoon of the oil to the skillet over medium high heat. Saute the spinach until its wilted down, about three minutes. Add the remaining tablespoon of oil and saute the mushrooms until they're browned.

Sprinkle 1/3 cup of the Parmesan cheese on the bottom of the crust. Top with the spinach and mushrooms.

In a separate bowl, mix the almond milk, egg and egg whites. Pour over the spinach and mushroom mixture and sprinkle with the remaining Parmesan. Bake for 45 minutes until it puffs up and the top is firm and golden brown. Serve warm or cold.

Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.

 Fairytale Broccoli, Cheddar and Sweet Pepper Quiche
(Serves 6)

Ingredients:
1 pillsbury pie crust 1 1/2 cups of diced cooked ham
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
4 eggs
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)
2 tablespoons olive oil


Directions:

Preheat the oven to 375 degrees.  Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.


In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Place the Pillsbury Pie Crust into a 9 or 10 inch pie baking dish. Arrange onions, peppers and broccoli in the crust. Top with the sprinkled cheese. Pour the egg mixture of the ingredients.  



Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn't burn. Serve warm or cold.


Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.


Broccoli, Cheese and Sweet Pepper Quiche
Here are some other variations I have tried. Quiche is easy so don't be afraid to get in there and mix up your ingredients and try different combinations! 

Broccoli, Cheddar and Ham Quiche
Broccoli and Four Cheese Quiche
Spinach, Tomato and Mozzarella Quiche

Enjoy!

No comments:

Post a Comment