SPRING IS IN THE AIR
There are more things than an overabundance of pollen in the air at this time of year. In fact, our senses are reborn after the barrenness of winter. Beautiful song birds scouting out locations for their nests chirp and sing for our audible pleasure. Flower fragrances waft on the breeze, and bright flowers bloom for our light-sensitive eyes. It is ‘art by nature’ for those of us who hear and see these wonders.
In the world of food, it is time to put away the heartier fare for a while. Chili, stew, soups and crock pot dinners warm our hearts and bodies during cold weather months.
Now they can be replaced by salads, sandwiches and cold soups. One of my favorite spring meals is quiche, because it is light, fine-flavored and delicious. It’s also easy to bake a few and enjoy them with salad throughout the week.
Below is my favorite quiche recipe, tried and true. It is a healthy but delicious crustless quiche, ideal for those who are cutting back on carbs or are weight conscious. I originally found it on Sally’s Baking Addictions website (wonderful website), and adapted it a little. It is beyond delicious. A crust could easily be added.
Serve a slice of quiche with a tossed green salad, chopped fresh tomatoes, red onion and a dressing of apple cider vinegar and macadamia nut oil. Enjoy these subtle spring flavors.
Do you have a favorite quiche recipe you’d like to share? Please post it in the comments section. One can never have too many quiche recipes.
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VEGGIE QUICHE WITHOUT A CRUST
Servings: 6 large slices
25 minutes to prepare—1 ½ hours total time involved
- 1 1/2 cups yellow squash, sliced thinly
- 1 1/2 cups zucchini, sliced thinly
- 1 large red or green bell pepper, chopped
- 2 cloves roasted or raw garlic, chopped
- 1 Tablespoon ground thyme, preferably fresh, chopped fine, otherwise dried herb
- 3 large eggs PLUS 2 large egg whites extra
- 3/4 cup skim or whole milk
- Salt and freshly ground black pepper to taste
- 2/3 to 1 cup reduced fat shredded cheddar and mozzarella cheese blended
- 2 Tablespoons grated parmesan cheese
- OPTIONAL: ½ Teaspoon Tumeric or Curry Powder
Preheat your oven to 350F.
Warm your skillet over medium heat and spray it with nonstick olive oil spray. After slicing zucchini and squash and chopping the red or green pepper, add them along with crushed garlic and thyme to the pan. Add a little salt and pepper, and save some for adding to the egg mixture. Stir and cook for 5 minutes or until veggies are tender—it might take a little longer. Remove veggies into a bowl to cool, and hand beat the eggs and whites in a bowl separately.
Prep a 9-inch pie pan or square pan with olive oil nonstick spray.
Take the bowl of whisked eggs and egg whites, and add milk, salt, and pepper. Beat until well blended. Arrange veggies in the oiled pan and top with shredded cheese. Top with the egg mixture and sprinkle generously with parmesan cheese.
Quiche will bake for 45 minutes or until it is set. Cool time: 10 minutes on a wire rack. Slice and Serve. Make two and freeze one! Thaw overnight and bake for 20 minutes at 350F.