I decided to make quiche this morning. I’ve never made quiche, but I’ve been craving one since last spring when I spent a few days in Louisiana with a really good cook, my sister’s mother in law, Yoland. She lives in a little Cajun cabin on the river and serves the most delicious food. One morning she served us quiche, and it was so tasty. I thought I try to make something like that this morning.
The eggs, cheese, milk are more calories than I like to have for breakfast but it is the weekend and since I’ve had smoothies all week, I think I can manage the extra calories, and besides, this will be the last of my high calorie, fatter recipe splurges for a while. There’s only 3 weeks until we leave for Italy so I plan to detox with juices and smoothies for a few days and then eat mostly raw foods and salads until we leave. I’d like to start my trip a few pounds lighter because I plan to really experience the food in Italy without worry.
I did use a whole wheat pie crust to add a little healthier option. I had to purchase one though. It saves time and besides, I’m not yet too skilled with working with pastry, yet. I plan on mastering the dough making this summer. Maybe some of my cooking classes will help me out.
For my vegetables I used spinach, onion, garlic and tomatoes.
Oh, and I almost forgot…basil…I love the sweet fresh taste of basil.
Add this to eggs, milk and cheese, and you’ll have a light, fluffy little quiche that looks like this:
- 1 whole wheat pie crust
- 1 small onion, diced
- 3 cloves garlic, minced
- 4.5 oz fresh spinach, chopped
- 3 tablespoons of olive oil
- 4 eggs
- 1-cup evaporated milk
- 4 oz feta
- 5 oz mozzarella and cheddar cheese blend and 3 oz more for the topping
- ½ cup sliced grape tomatoes
- 2 tablespoons sliced fresh basil
- salt to taste. (I sprinkle a little, but be careful because feta is a salty cheese)
- Preheat oven at 375 degrees.
- Sauté onions garlic until translucent. Add spinach until barely wilted.
- In a medium bowl, add 4 eggs and 1 cup of evaporated milk. Stir until a little fluffy, about a minute.
- Add feta and cheddar/mozzarella cheese and stir until well blended.
- Cover the pie crust with the sautéed onion and spinach.
- Add the egg mixture to the pie crust and lightly stir it into the spinach and onions.
- Cook for about 20 minutes.
- While the quiche is cooking, slice the tomatoes.
- Remove from the oven, add the tomatoes, fresh basil and the rest of the cheese.
- Cook for another 35 minutes or until the center is firm.
- Remove from heat and let stand for about 10 minutes before serving.