I have a basic quiche recipe that can be adapted for all sorts of dietary restrictions and preferences. I’m trying to gradually add a few pounds back on that I misplaced this year and I can make this once a week and add a few calories to my diet. On the other hand, it can be made with lower fat/calorie ingredients and still be delicious.
3 whole eggs, you can substitute egg whites for part of them or all, two egg whites equals one whole egg
1 can evaporated milk, you can use low fat or non fat and honestly you won’t be able to tell the difference
2 1/2 TBS of flour
Salt, pepper and other spices depending on the rest of your ingredients. I use thyme, parsley, basil and herbs de provence pretty frequently, but please experiment.
1 1/2 cups cheese, again low fat versions are fine and I frequently use a combination of mozzarella, parmesan and feta. Of course you can use cheddar, swiss or really any kind of cheese.
5 to 6 diced green onions
2 tomatoes, seeded and chopped
1 to 2 cups of veggies. I generally use a combination of broccoli/cauliflower or a variety of summer squash. Experiment.
1 cup of meat (cooked). If you use meat, cut back on the veggies. For a breakfast quiche the obvious meats are ham, bacon or sausage. For dinner, chicken would probably work fine.
Beat the eggs, milk, flour and spices until well blended. Sir in the other ingredients, adding the cheeses last and pour into greased 9″X9″ baking dish and bake for about 45 minutes at 350 or until center is set.
By the way, my husband loves this recipe.
And from okiegirl, who is still finding gorgeous asparagus at an even more gorgeous price, a couple of faves.
Asparagus with Curry Butter
2 teaspoons butter, melted
1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Combine butter, curry powder, lemon juice and salt in a small bowl. Omit salt if your curry powder has salt in it already.
Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Yummy with grilled salmon!
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced (or to taste — this is a lot of garlic)
2 medium tomatoes, sliced
1 bunch asparagus (about 1 pound)
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese
Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.
Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
Roll out dough on a lightly floured surface to about a 14-inch circle. (I cheat and buy ready made pizza crust.)
Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Cover with a layer of tomato slices. Arrange the asparagus in a circular pattern on the dough with the tips facing out (like spokes). Top with cheese and the remaining chives.
Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.
This makes a lovely spring supper, but also is a nice (if unusual) side dish.
Filed under: 2012, Bites and Pieces, cooking, diet, food, recipes | Tagged: diet | 16 Comments »