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Category Archives: For the love of Quiche

Greek-Inspired Quiche

Artichoke hearts taste great in this quiche

Here is another variation on my favorite breakfast recipe…quiche! This time I’m adding Greek-inspired ingredients ala artichoke hearts, sun dried tomatoes and Feta cheese. For herbs I’ll be adding some fresh basil and lemon thyme from my garden. If you’re just tuning it, note the addition of brown rice in the recipe in lieu of a crust makes this dish much healthier than traditional quiches.

 I’m hosting the Father’s Day brunch. My sister is bringing an appetizer of hummus and pita breads which matches our theme. I will round out this dish with some fresh fruit, perhaps garnished with fresh mint from my garden. Not necessarily Greek, but Mediterranean nonetheless.

Ingredients:

2 Tbls olive oil
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 Tsp dried herbs
1/4 Tsp ground pepper (I prefer white pepper)
1 can quartered artichoke hearts, diced
¼ cup sun dried tomatoes, slivered
2 Tbsp flour
1 cup low fat milk
2 cups cooked brown rice
4 oz. crumbled feta cheese
1 egg
1 cup egg beaters
1/4 cup grated Parmesan cheese

  • Preheat oven to 400 degrees
  • Heat olive oil in a large frying pan
  • On medium heat, sauté onion, garlic and spices, cooking until onions are slightly browned
  • Add artichoke hearts and cook until most of the water is removed
  • Add sun dried tomatoes
  • Add flour and stir until combined
  • Slowly add milk; Cook to a simmer, stirring constantly, until thickened slightly (usually 2-3 minutes)
  • Remove pan from heat and blend in rice, eggs and feta cheese
  • Pour mixture into 9″ x 9” Square Baker
  • Sprinkle parmesan cheese on top
  • Bake at 400 degrees for about 35-40 minutes or until set. Broil 2 minutes until top is golden brown

Serves six

Nutritional information – values per serving are approximate:

Calories 238.4 Total Fat 9.5 g  Cholesterol 53.4 mg  Sodium 535.9 mg  Potassium 304.0 mg  Total Carbohydrate 23.5 g   Protein 13.4 g

 

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Zucchini, Carrot and Onion Quiche

Zucchini-onion quiche

I ♥ quiche. My favorite way to make quiche is low fat and easy. The key is mixing either cooked rice (white or brown) or barley into the mix so you can save the calories from prepared crusts which are typically quite fattening. This is the latest adaptation of my versatile quiche recipe.

Using the same technique I use for my other quiches, this recipe is built around a melange of sauteed vegetables followed by the addition of a low fat white sauce. Add to that a combination of eggs/egg beaters, brown rice and cheese and you have a delightful, low fat breakfast that is elegant enough to serve for Sunday brunch.

Ingredients:

  • 2 Tbls olive oil
  • 1 cup shredded zucchini
  • 1 medium carrot, peeled and grated
  • 1/2 to 1 cup chopped onion
  • 1/4 Tsp ground pepper (I prefer white pepper)
  • 1/4 Tsp dried marjoram
  • 2 Tbsp flour
  • 1 cup low fat milk
  • 2 cups cooked brown rice
  • 1 egg
  • 1 cup egg beaters
  • 1 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees
  2. Heat olive oil in a large frying pan
  3. On medium heat, sauté onion, carrot and spices, cooking until onions are slightly browned
  4. Add zucchini and cook until most of the water is removed
  5. Add flour and stir until combined
  6. Slowly add milk; Cook to a simmer, stirring constantly, until thickened slightly (usually 2-3 minutes)
  7. Remove pan from heat and blend in rice, eggs and Swiss cheese
  8. Pour mixture into 9″ x 9″ Square Baker
  9. Sprinkle Parmesan cheese on top
  10. Bake at 400 degrees for about 35-40 minutes or until set. Broil 2 minutes until top is golden brown

Serves six

Nutritional information – values per serving are approximate:

Calories 253.5 Total Fat 10.4 g Cholesterol 53.1 mg Sodium 239.7 mg Potassium 420.6 mg Total Carbohydrate 23.5 g Protein 15.5 g

Inspiration: Reader’s Digest Great Recipes for Good Health.


 

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Mushroom Barley Quiche

Versatile Quiche

I frequently cook based on which ingredients in my refrigerator have reached the tipping point and need to be used immediately or risk being thrown out. Hence, the birth of this recipe was the impending demise of some baby bella mushrooms that were on the edge. At the time, I was also investigating different grains and ways to incorporate more of them into my diet.

Mushroom and barley pair well together and are frequently seen cohabitating in soups and stews. I couldn’t really find what I was looking for online so I morphed this recipe off my favorite quiche recipe in an attempt to springboard off this pairing. I was so pleased with the results I almost couldn’t stand myself. The Swiss cheese adds just the right note of sharpness to balance out this dish.

Ingredients:

  • 2 Tbls olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup chopped onion
  • 1/2 cup package frozen chopped spinach – thawed
  • 1/4 cup diced red, yellow or orange bell pepper
  • 1 cup sliced baby bella or other mushrooms
  • 1 Tsp salt
  • 1/4 Tsp ground pepper (I prefer white pepper)
  • 2 Tbsp flour
  • 1 cup low fat milk
  • 2 cups cooked pearl barley
  • 1 egg
  • 1 cup egg beaters
  • 1/3 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees
  2. Heat olive oil in a large frying pan
  3. On medium heat, sauté onion, garlic and spices, cooking until onions are slightly browned
  4. Add spinach and bell pepper cook until most of the water is removed
  5. Add mushroom and cook one to two minutes
  6. Add flour and stir until combined
  7. Slowly add milk; Cook to a simmer, stirring constantly, until thickened slightly (usually 2-3 minutes)
  8. Remove pan from heat and blend in barley, eggs and Swiss cheese
  9. Pour mixture into 9″ x 9″ The Pampered Chef® Square Baker
  10. Sprinkle Parmesan cheese on top
  11. Bake at 400 degrees for about 35-40 minutes or until set. Broil 2 minutes until top is golden brown

Serves six

Nutritional information – values per serving are approximate:

Calories 245.3 Total Fat 10.0 g  Cholesterol 53.1 mg Sodium 245.4 mg Potassium 411.7 mg Total Carbohydrate 22.8 g Protein 15.9 g



 
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Posted by on March 10, 2011 in Barley, For the love of Quiche, Grains

 

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Spinach Feta Quiche – the recipe that started it all

Spinach & Feta Quiche

Every family has their traditions. In my family we all contribute a dish at family gatherings and at the holidays. Traditionally, once you’re pegged for a dish its kind of expected that you will bring the same dish year in and year out. Somehow I got pegged for quiche. Be it Easter, Mother’s Day, Father’s Day or Christmas brunch, I’m in charge of the quiche.

Being a recipe geek and loving variety, I’ve searched high and low for interesting quiche recipes. Over the years I’ve experimented on my family with at least 10-20 different recipes some of which turned out good and some edible but not good enough to cook again. In an attempt at creating healthier dishes, my hunt has been particularly focused on crustless quiches.

I was euphoric when I found this recipe. I can’t tell you the countless number of times I went back and re-searched the internet for it. The “bones” of this quiche (grains, milk, eggs, egg beaters and cheese) can be used to make a variety of different versions. I consider this recipe to the one that launched a thousand quiches…OK maybe not a thousand, but at least four or five. I’ve adjusted it over the years but this the recipe that started it all!

Ingredients:

  • 2 Tbls olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup chopped onion
  • 1/4 Tsp ground pepper (I prefer white pepper)
  • 1 10 ounce package frozen chopped spinach – thawed
  • 2 Tbsp flour
  • 1 cup low fat milk
  • 2 cups cooked brown rice
  • 1 cup crumbled feta cheese
  • 1 egg
  • 1 cup egg beaters
  • 1/4 cup grated Parmesan cheese

Directions:

  • Preheat oven to 400 degrees
  • Heat olive oil in a large frying pan
  • On medium heat, sauté onion, garlic and spices, cooking until onions are slightly browned
  • Add spinach and cook until most of the water is removed
  • Add flour and stir until combined
  • Slowly add milk; Cook to a simmer, stirring constantly, until thickened slightly (usually 2-3 minutes)
  • Remove pan from heat and blend in rice, eggs and feta cheese
  • Pour mixture into 9″ x 9″ Square Baker
  • Sprinkle parmesan cheese on top
  • Bake at 400 degrees for about 35-40 minutes or until set. Broil 2 minutes until top is golden brown

Serves six

Nutritional information – values per serving are approximate:

Calories 237.0 Total Fat 9.5 g  Cholesterol 53.4 mg  Sodium 420.1 mg  Potassium 413.2 mg  Total Carbohydrate 23.5 g   Protein 13.9 g

 

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