Quiche is what’s for dinner!

My memory of a wintry day in Paris last December, the quiche was soft and fluffy, so rich and satisfying, and perfectly paired with a floral and fruity refreshing carafe of white French table wine! C’est la vie! My version has WAY less calories, but still hits the spot and leaves you feeling great after. I like to serve with sliced vine-ripe tomatoes sprinkled with sea salt, cracked pepper, and a side salad.

 

Meg’s Healthy Quiche

Preheat oven to 375

1 Wholly Wholesome Whole Wheat Pie Crust

Pre-bake crust for 10-15 minutes, then set aside

2 eggs

1/4 c Egg whites

1/4 c Nonfat half &half (or milk)

Fresh cilantro, a small handful, chopped

2-3 green onions chopped

1 tsp Red pepper flakes

Pinch of Sea S+P

Whisk above ingredients together, set aside

5 Baby portabella mushrooms chopped (or any variety)

1/2 Yellow onion diced

3 Heads garlic, minced

Broccoli, diced

½ c Shredded kale

1 Bunch Green onions, chopped

½ c Low Fat or Fat Free Ricotta

¼ c Reduced fat feta

1 tb Herbs de Provence

Sauté onions, garlic, mushrooms, and kale in a little olive oil and season with Sea S +P. Add broccoli -don’t cook so it is still crunchy, just let it hang in the heat of the pan, and toss in crumbled feta and set aside. In a separate bowl, mix together the ricotta cheese and Herbs de Provence until blended well. Slowly whisk egg batter into the ricotta cheese. Now, fold the vegetables into the cheesy egg mix and spread evenly into the pre-heated pie crust. (if you don’t have Herbs de Provence, just make your own! http://homecooking.about.com/od/allherbrecipes/r/blherb9.htm

Now, pour egg mixture on top of cheese and veggies.

Bake quiche at 375 for 45-60 minutes, or until egg is cooked through. Top with a little extra feta and let sit under broiler until cheese in browned.

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