Healthy Easy Quiche
This quiche has a shredded potato crust instead of buttery pastry, and it doesn’t use any cream or egg yolks. It is a great way to use leftovers, and is very inexpensive to make. It is so easy, always turns out great, and is good for you.
- 2 1/2 cups shredded raw potatoes (could use packaged potatoes like “Simply Potatoes” to save time)
- 1 tablespoon olive oil, divided
- 1 teaspoon freshly ground black pepper, divided (or regular pepper)
- 1/2 teaspoon kosher salt, divided (or regular salt)
- Cooking spray
- 2-3 Cups of your choice of cooked quiche filling (i.e. 2-3 cups once it is cooked… it takes a few cups of mushrooms to make a cup of cooked mushrooms, for example. Make sure everything you want to put in the quiche is cooked before you add it to the egg, because it really won’t cook any more in the oven. Also, drain your filling if it contains a lot of liquid so the quiche doesn’t get watery. I usually just cook my filling until the liquid evaporates.). Here is what I typically use:
- 8 oz. thinly sliced mushrooms
- 1 cup chopped onion
- 4 oz. frozen chopped spinach
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme or any spice you like)
- 1 garlic clove, minced
- 1 3/4 cups egg whites; from about 15 eggs (or you can use an egg substitute like Egg Beaters)
- 1/2 cup (2 ounces) reduced fat cheese
- Preheat oven to 375°.
- Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10-15 minutes until edges start to turn brown.
- Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook until spinach wilts. Cool slightly; stir in egg and cheese.
- Pour egg mixture over potato crust. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.
Yield: 6 servings. About 160 calories per serving.