Here is the other one we made.
It was good!
Seasonal Vegetable Quiche [Low Fat]
1 9 inch pie crust, pressed in to a pie pan.
1 teaspoon butter or oil
½ cup chopped onion
½ pound mushrooms sliced, about 1-1/2 cups
1 cup chopped vegetables, such as spinach, chard, or zucchini
We used zucchini.
½ teaspoon salt
Pinch of black pepper
¼ teaspoon dried thyme
We used fresh.
3 large eggs
1 cup 2% milk
1 tablespoon flour
1 cup grated flavorful low fat cheese such as Cheddar, Swiss Or Gruyere
Paprika.
Preheat oven to 375.
Melt butter in skillet.
Add the onions, and saute over medium heat for a few minutes. Add the
mushrooms, vegetables, salt, pepper, and thyme. Saute about 5 minutes more
until the vegetables are cooked. Remove pan from heat.
Combine the eggs, milk and flour and beat well with a wire whisk, or fork.
Spread the grated cheese over the bottom of the unbaked crust, and add the
vegetable mixture on top.
Pour in the egg mixture and sprinkle the top with paprika.
Bake for 25 to 35 minutes or until the custard is set in the center.
Serve the quiche hot, warm, or at room temperature.
Food Editor's Note: Look for eggs that come from free-range chickens that
are fed a diet fortified with algae or flax seeds.
These are available at most grocery stores.
The label usually reads "Omega 3." These eggs contain significant amounts of
D H A, a special Omega 3 fatty acid that has wonderful heart benefits. They
taste like any other egg, and many people believe they actually taste
better.
You can also substitute more egg whites in place of the yolks or use an egg
substitute in place of some or all of the eggs.
Low carb milk could be substituted for half-and-half to provide fewer
calories, fewer carbs, and less fat.
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