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A Real Estate Newsletter for my Clients and Friends |
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Mountain Dining In No Crust Spinach Quiche Nutritious and Delicious!
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Spinach quiche without the crust comes out nutritious and slimmer meal for you to eat! This quiche is loaded with vegetables: spinach, red and green bell pepper, onion and mushrooms. To kick it up a notch chicken apple sausage and prosciutto are added to the mix. To lower the cholesterol eggbeaters are substituted for half of the eggs. This quiche still sets up and holds together very nicely without the crust and extra eggs!
To further reduce calories 1% milk is substituted for whole milk or cream. To make the quiche even leaner, the sausage is grilled till bursting and all the fat is trimmed off of the prosciutto. All of these modifications to a standard quiche makes this quiche light tasting, simple to make, nutritious and delicious!
Ingredients:
½ package frozen chopped spinach (frozen spinach cooks better than fresh spinach) Red pepper, about 1/3 of the pepper Green pepper, about 1/3 of the pepper Small amount of chopped onion, about 1/4 cup Cremini mushrooms sliced in 1/3's, about 1 cup 2 Chicken Apple sausages sliced and cut in quarters (we like Adele’s sausage) Prosciutto (trim off the fat) about 4 or 5 slices 1% milk about 0.5 to 1 cup (you want enough liquid to cover the vegetables and mostly fill the pie dish). 2 Eggs Egg beaters in equal parts to eggs plus ¼ cup of egg beaters Smoked Gouda cheese (about 1/2 cup shredded) Fresh black pepper to taste (coarsely ground) |
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Preparation:
Step 1: · Trim the fat off of the prosciutto. Brown the prosciutto in a fry pan, remove and drain on paper towels. · Dice the red pepper, green pepper, and onion. Slice the mushrooms. Add a tablespoon of olive oil to the fry pan. Add the spinach, red pepper, green pepper, onion and mushrooms and cook these ingredients without a lid. The goal is to eliminate most of the moisture without overcooking the vegetables. When cooked, drain on paper towels. Tamp the vegetables gently with paper towels to eliminate most of the excess moisture. · Grill the sausages until bursting and sizzling. Remove the sausages from the grill. Cut into small pieces and add to the vegetables. · Shrewd the Gouda cheese and combine with the vegetables and sausage. · Beat the eggs with a whisk in a bowl. Whisk the egg beaters and milk into the bowl with the eggs. · Coat the inside of the pie plate with olive oil (spraying the olive oil works fine). · Place the vegetables, cheese and sausage into the pie plate. Add the liquid and gently mix together. · Place the pie plate into the 400 degree oven on the bottom rack. Cook for about 50 minutes. Using the bottom rack is important to ensure the quiche is firm on the bottom. · The quiche is done when a table knife pushed into the quiche comes out clean. · Serve and enjoy the quiche! |
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John Williamson 530-412-1356
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California Realtor® license 01490822 Nevada Realtor® license S0167613 |
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Lots of vegetables and nutrition in this quiche. |
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To minimize burning the sausage, cook the sausage on the upper rack of the grill. |
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Combine the liquid with the vegetables in the pie baking dish. Place the baking dish on the bottom rack in the oven at 400 degrees for 50 minutes. |
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Spray the inside of the pie baking dish with olive oil. Combine vegetables and cheese. |
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When a table knife comes out clean the quiche is done. Notice the lack of water from the vegetables and the nice browning of the top of the quiche. |
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Drain the moisture off of the vegetables. Excess moisture from the vegetables will make the quiche soggy. |
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Shred the Gouda cheese. |
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Resort and Second Home Property Specialist |
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11500 Donner Pass Road Truckee, CA 96161 |
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Accredited Buyer Representative |
