Sunday, July 6, 2008

|what happened when i tried to make a quiche|

Last week, we went to a dinner party with some folks from church and one of the women had prepared a beautiful strata...eggy-cheesey goodness on top of bread. What could be better? My husband, who previously wouldn't eat ANYTHING with his eggs, has recently branched out, making omelets and eating (gasp!) cheese with his eggs. He enjoyed the strata so much that I decided now was finally the time to attempt a quiche (one of my all-time-favorite foods). He was open to the idea, so I started looking for a recipe.

Then I remembered I had a potato (a giant one) sitting around that needed to be used up. And I remembered just how bad for you pie crust is. So I decided to do a little tinkering and here's what I came up with.... (P.S. It was REALLY good).

THE QUICHE THAT ISN'T REALLY A QUICHE AT ALL
1 pound potatoes
1/8 cup breadcrumbs
1 tablespoon olive oil
1/2 large onion, diced very fine
3-4 cloves of garlic, minced
3-4 tablespoons fresh herbs (I used sage and rosemary)
10 ounces frozen spinach
2-3 cups cabbage/carrot mix (or some other veggie that you have on hand)
1 egg and 2 egg whites
1 cup light cottage cheese
1 cup 2% milk shredded cheddar cheese

  1. Slice your potato into thin rounds. Boil them in salted water for about 10-15 minutes, then drain and run cold water over them. When they are cool enough to touch, make your crust with them - spray a pie plate with non-stick spray, then press the potato pieces into the plate, making a crust (be sure to go up the sides, too). Once it's all covered, spinkle the breadcrumbs on the top and drizzle with 1 teaspoon of olive oil. You can do this part ahead of time and then refrigerate the crust if you'd like.
  2. Pre-heat oven to 375. Saute your onions, garlic, and herbs in 2 teaspoons of the oil. Meanwhile, cook the frozen spinach according to package directions. Also, nuke your cabbage/carrot mix for about 1 minute in the microwave with a splash of water. Throw your cooked spinach and cabbage/carrots into the onion/garlic/herb skillet. Salt and pepper the veggie mix. Let it cool a bit while preparing your egg mixture.
  3. Mix together 1 egg and 2 egg whites. Salt and pepper it. Add in 1/2 cup of the cheddar cheese and all of the cottage cheese.
  4. To assemble the pie: sprinkle 1/4 cup of the cheddar onto the potato crust, arrange the veggie mixture on top of that cheese, then pour on the egg mixture. Top with 1/4 cup of cheddar cheese. You can garnish it with a few cherry tomatoes if you have them on hand.
  5. Bake at 375 for about 30-40 minutes. Let cool about 10 minutes, then serve.
6 servings = 4 WW points each serving

This is fantastic with some fried green tomatoes. Mmmm, mmmm!

Wednesday, July 2, 2008

|sometimes the easiest things are best|

Kudos to my husband for making this yummy treat for lunches this week. I didn't tinker with it at all (well, I did add a splash of balsamic to mine and that was excellent).

PASTA SALAD
Cook up some whole-wheat pasta (we used rotini). Cool it. Add the following to it, toss, and enjoy:

  • 1 teaspoon of olive oil per serving of pasta (1 cup of pasta = 1 serving)
  • Chopped green onions
  • Halved cherry tomatoes
  • Handful of chopped basil and parsley
  • Salt and Pepper
  • 1 1/2 ounces (per serving) of fresh mozzarella balls, torn up into bite-sized pieces
  • Couple of tablespoons of frozen peas (thawed) - per serving
It's 7 WW points and we decided it must be really good for you....carbs, proteins, dairy, veggies, fruits, and healthy oils. Yummy.