>> Friday, October 10, 2008
I think Friday is going to be recipe day. Today's option is my mom's (via my cousin Bob's) low-fat quiche.
I often make this quiche crustless, in which case, just follow the quiche recipe below and bake it sans crust. You may buy crusts (though finding decent non-lardy crusts is often a challenge) or you can make a crust using this very simple recipe (it takes all of 5 minutes, I swear).
Makes 1 crust
1 c. flour
1/2 tsp. salt
1/4 c. olive oil
1/4 c. cold water (either from the fridge or melted ice or really cold tap water)
1. Mix the flour and salt in a medium size bowl.
2. In a separate bowl, whisk the olive oil and water.
3. Pour the oil/water mix into the flour/salt mix.
4. Mix until dough forms.
5. Roll out dough or simply place it into an 8" or 9" pie pan and push it out to cover the pan [I find that the rolling pin actually makes this easier and quicker].
6. Fill with quiche mixture (one option below) and bake.
Makes 1 quiche (~4 servings)
6 oz. low-fat mozzarella, shredded or diced
1/2 c. low-fat mayo
4 eggs (or the equivalent in egg beaters)
1 egg white
salt and pepper
other spices (e.g., dill, oregano, etc -- just depends on the flavor you want)
Veggies (e.g., onions, spinach, broccoli, etc. I hear some people like mushrooms, I wouldn't know)
1. Preheat oven to 450 degrees.
2. Combine first 4 ingredients. Mix well.
3. Add veggies and spices. Mix well.
4. Pour into pie pan or crust.
5. Cook for 20 minutes at 450 degrees.
*I usually make 3 quiches at a time. Just triple each recipe and follow the directions as written. Then divide the quiche mixture into 3 pans as evenly as you can.
*Quiche freezes well. If you want single servings for later, cut each quiche into quarters and freeze the quarters individually (in baggies, saran wrap, or tupperware).
*The recipe is versatile. Add as many or as few veggies and spices as you'd like. Try mixing up the cheeses -- half mozzarella and half cheddar, half mozzarella and half havarti...the options are endless.
If you have a particular recipe you'd like me to share, leave a note in the comments section, and I'll do what I can.