My One Day Cooking Challenge: One New Recipe Per Meal
Part 2: Lunch
After making Apple Fritter Pancakes for breakfast yesterday morning, it was time to move on to the next phase of my one day cooking challenge: lunch. A surfeit of eggs in the fridge led me to select this quiche recipe from the new Taste of Home Healthy Cooking 2013 Annual Recipes cookbook. After my last frustrating-yet-successful attempt at a quiche, I’ve been eager to get in more quiche-making practice. This Taste of Home recipe, with similar ingredients, a lack of pizza dough, and the addition of bacon, seemed to be a good follow-up recipe.
I halved the recipe and only made one quiche, not two. With it just being John and me, it would have taken us quite a while to eat through 2 quiches. I like leftovers, but not that much.
The quiche was a little time-consuming to put together, so it would not be ideal for a quick weeknight dinner. However, for a weekend breakfast, lunch, or dinner when you have a little more time, it would be perfect because it was absolutely delicious. The bacon added a lot of flavor, not only from the bacon crumbles themselves, but also from the onions that had been sautéed in the bacon grease. (On a side note: The fact that I willingly cooked the onions in bacon grease, instead of cleaning out the skillet and just using cooking spray, was a growth moment for me. When on WeightWatchers, I am obsessively conscious of fat intake, and a month ago, I never would have followed this part of the recipe’s directions.)
In short: John and I both loved the quiche and granted it an easy 4 stars. This one is a no-question, will-make-it-again recipe.
Makeover Real-Man Quiche
1 package (14.1 oz) refrigerated pie pastry
8 bacon strips (I used center-cut)
2 large onions, chopped
8 egg whites
3 cups fat-free milk
3 cups (12 oz) shredded part-skim mozzarella cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
½ cup chopped sun-dried tomatoes (not packed in oil)
2 TB cornstarch
1 tsp dried basil
½ tsp pepper
1. On a lightly floured surface, unroll pastries. Transfer to two 9-inch pie plates. Trim pastry to ½ inch beyond edge of plate; flute edges.
2. In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, sauté onions until tender.
3. In a large bowl, whisk the egg whites, egg, milk, cheese, spinach, onions, tomatoes, cornstarch, basil, and pepper. Divide between pastries. Sprinkle with bacon.
4. Bake at 375˚ for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 16 servings (8 servings per quiche). Per serving, 7 PointsPlus.