Friday, June 1, 2012

Vegetable Quiche

One of my really good friends grew up in Paris, France. Thus, she has lots of wonderful French recipes and shared them with me. I changed her version of quiche to make it even lower in fat and I think it still tastes equally good! This week I made a vegetarian quiche. It tasted wonderful! Quiche is typically made with cream or half and half but I used skim milk and I still think it turned out great. Try out this simple vegetable quiche and put your comments below! Any of your favorite vegetables can be substituted!

-3-4 asparagus spears, chopped
-1-2 tomatoes, diced
-5-6 button mushrooms, chopped
-1/2 onion, diced
-1 garlic glove, chopped

-olive oil, one drizzle
-3 large eggs
-1/2 cup skim milk
-2 Tbsp non fat Feta cheese, crumbled
-Salt/pepper to taste
-Pepper to taste
-One frozen pie crust previously thawed in the fridge (deep dish works better)
-Optional: any herb that you would like to add such as parsley, coriander, basil

1. Preheat oven to 375 F.
2. In a pan, drizzle olive oil.  Add onion and garlic and stir fry for three minutes on medium low heat.  

3. Add mushrooms, asparagus and tomato. Stir fry until cooked.  Set aside. Let the mixture cool.
4. Place pie crust (which still is contained in pan foil) on a cookie sheet to ease transfer to the oven.  Place the cookie sheet with crust on lower rack of oven and bake for five minutes.Remove from oven.
5. In a bowl, beat the eggs, add salt and pepper.  Then, add cooled mixture and feta cheese.  Add optional herb(s).  Pour milk onto mixture and mix together.
6. Pour mixture into slightly baked pie crust.
7. Put uncooked quiche 
in oven for 25 minutes at 375 F on the middle rack. 
**Note: Oven temperatures/times vary- keep an eye on the quiche, especially during the last five minutes.  The mixture should be solid once cooked (you can give a little shake).

Bon Apetit!

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