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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Some travel photos…

Denver, Colorado, 2009


Langkawi, Malaysia, 2007

Siem Reep, Cambodia, 2007

Queenstown, New Zealand, 2007

Paris, France, 2009

Uyuni, Bolivia, 2010

Bar Snacks

Tapa del dia: Kale Chips

Preheat oven to 350

1 bunch of Kale, de-stemmed

Olive Oil (spray works best)

Sea Salt

Garlic Powder (optional)

Tear up kale into bite-size pieces and lay on some tinfoil, spray with oil and sprinkle with salt and any other seasonings you like.

Bake for 10-15min or until outside edges start to brown. This may take a few times to perfect!

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Living in Spain spoiled me with free tapas (light snacks or appetizers served with drinks), and I am always pleasantly surprised when I find a bar in the US that offers a little something to eat for their slightly overserved customers
Herb’s in downtown Denver, Colorado, is a great place to stop by on the weekends. With a great live music scene, relaxing booths to hang out in, and PBR tallboys on the cheap, there isn’t much more you could ask for. The other night the bartender offered my friends and I a shallow bowl of CheezBalls to have with our beers! What seemed like an already perfect equation had just gotten better. Way to get innovative with the snacks, guys! Three bowls later, we licked our fingers clean, and left happy and full.