Late lunch today: quinoa crusted quiche with tomatoes.
1 cup of cooked quinoa
6 eggs beaten
1/4 cup of shredded mozzarella
1/2 cup of skim milk
1/2 tsp of cornstarch
1 tbsp of italian seasoning
Grease a round pan. Arrange on the bottom the quinoa.
In a large bowl, mix together the eggs, cornstarch, milk, cheese and spice. Place the tomatoes top and cook for 30 to 35 on 375.
I love to make quiches in the summer and I realized that today was the last day of August. And I wasn’t ready to let go of the summer so I decided to bake a quiche. I wanted to make something different than the usual quiche, using a different type of cheese and also vegetables. Ricotta is light in texture and also the taste is not overwhelming. I mixed it with a couple of sauteed vegetables and topped with a sprinkle of parmesan. The quiche is crustless because I like to keep this dish light so I can enjoy dessert afterwards.
- 3 cups of frozen spinach leaves rinsed
- 1 onion minced
- 3 cups of ricotta
- 4 eggs
- 1 tbsp Thyme
- 1 tbsp of honey
- 3 mushrooms thinly sliced
- 1 tbsp of parmesan
Heat up the oven on 350.
Start by sautéing lightly the onion. Once it’s ready, remove from the pan and sautee the spinach for 2-3 minutes. In a large bowl, mix the onions and and the spinach. Add the ricotta, the beaten eggs, salt, pepper, thyme and honey. Mix very well. Grease a large round pan and pour the mixture. Top with the sliced mushroom and sprinkle the parmesan. Bake for 45minites.
Warmer days are calling for much lighter and healthier recipes and one of my favorite is the crustless quiche. When I start making it, I already know that I will have ice cream for dessert.
- medium zucchinis
- 2 summer squash
- Salt pepper
- Olive oil
- 2 tbsp garlic powder
- 2 tbsp dried thyme
- 1/2 shredded mozzarella
- 1/4 cup skim milk
- 5 eggs
- 3 tbsp grated parmesan
- 5 or 6 grapes tomatoes sliced in half
Heat up olive oil in a skillet and sautéed all the vegetables with salt, pepper, garlic and thyme. For about 10min, or until the vegetables become more tender. Spray a 9 inches pie with non stick pray.
Beat the eggs, add the skim milk and the mozzarella and mix very well.
Arrange the veggies on the pan and pour the eggs mixture. Put the tomatoes on top of the quiche.
Sprinkle the parmesan and bake for 45-50 min on 350.