Robin's Healthy Take: Hugs and Quiches
I don’t know why I don’t make quiches more often. Every time I make them, my family goes wild and I think, "I should make a different one every week!" Quiches are ideal for a fall and winter breakfast, brunch, lunch or light dinner. They’re also perfect for Sunday football parties (especially for folks in time zones where games start at 9:00 AM)! And for you planners out there, they can be made ahead and refrigerated up to 2 days before baking. Check out my two quiche recipes, tweaked a few ways:
I used refrigerated pie crust to speed up prep work.
I added a little half-and-half – just enough to make a rich filling, but not enough to rocket calories and fat.
I added broccoli to a semi-traditional ham and cheese quiche (I also added parsley and Dijon).
I kept the recipes similar so you can use either one as a guide to create new versions with ingredients you have handy.
You can substitute Swiss cheese for the Gruyere if desired.
Preheat oven to 375 degrees.
Press pie crust into the bottom and up the sides of a 9-inch pie plate. Set aside.
Blanch broccoli in a small pot of boiling water for 30 seconds. Drain and arrange broccoli in the bottom of pie crust. Top with cheese and ham.
Whisk together milk, half and half, eggs, parsley, mustard, salt and pepper. Pour mixture over broccoli, cheese and ham.
Bake 30-40 minutes, until crust is golden brown and filling is set. Let stand 10 minutes before slicing into wedges.
2/3 cup thinly sliced oil-packed sun-dried tomatoes (drained of excess oil)
Preheat oven to 375 degrees.
Press pie crust into the bottom and up the sides of a 9-inch pie plate. Arrange sun-dried tomatoes and scallions in bottom of pie crust. Sprinkle feta cheese over top. Set aside.
Whisk together milk, half and half, eggs, salt and pepper. Pour mixture over sun-dried tomatoes, scallions and feta.
Bake 30-40 minutes, until crust is golden brown and filling is set. Let stand 10 minutes before slicing into wedges.
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Robin Miller is a nutritionist, host of Quick Fix Meals, author of "Robin Takes 5" and “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.
