HASH BROWN QUICHE

3 cups frozen loose-packed hash browns, thawed

1/3 cup butter, melted

1 cup diced fully cooked ham

1 cup (4-oz) shredded cheddar cheese

1/4 cup diced red bell pepper

2 eggs

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425-degrees

Press hash browns between paper towel or remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with the butter. Bake at 425-degrees for 25 minutes.

Combine the ham, cheese and bell pepper; spoon over the crust.

In a small bowl, beat eggs, milk, salt and pepper together. Spoon over the ham mixture. Reduce oven temperature to 350-degrees. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting to serve.

Yield: 6 servings

Note: Hashbrown crust may be made and baked the night before to save time in the morning. Cooked bulk sausage may be substituted for the ham, if desired.

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ALABAMA ZUCCHINI QUICHE

This is a good dish for diabetics as well as others since it only has 102 calories, 7grams of carbs and 9 grams protein per wedge/serving. Serve this light refreshing quiche with a salad and you have a meal.

1 tsp cornstarch 

1/4 tsp oregano

1 cup canned stewed tomatoes

1 1/2 cups low-fat milk

4 eggs (or 1 cup egg substitute)

1 tbsp white whole-wheat flour

2 cups shredded zucchini

1/4 cup chopped onion

1/2 cup shredded Swiss cheese

1/2 cup shredded American cheese

2 tbsp grated Parmesan cheese

Nonstick cooking oil sprayIn a small saucepan, combine the cornstarch and oregano. Add the tomatoes, stirring well, and bring to a boil over medium heat. Reduce heat; simmer 2 minutes or until thickened. Keep warm.

In a large mixing bowl, combine the milk, eggs, and flour; beat well using a wire whisk. Stir in the zucchini, onion and all the cheeses. Stir well to be sure mixture is well blended.

Pour the egg mixture into a 9-inch round quiche dish or deep-dish pie plate that has been coated with the nonstick cooking spray. Bake at 350 degrees for 1 hour. Remove from oven, spoon the tomato mixture over the quiche. Cut into nine wedges and serve warm.

Yield: 8 servings

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HAM AND BROCCOLI QUICHE

1 sugar-free pie shell, unbaked
1 1/2 cups cooked and cubed ham
1 1/2 cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed and drained thoroughly
4 large eggs
1 cup low-fat milk
1/4 tsp dried onion flakes
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees.

Layer the ham, cheese, and broccoli in the pie shell in order given. In a medium bowl, combine all the remaining ingredients; beat well. Pour this mixture gently over the ham, cheese, and broccoli in the pie shell.

Bake quiche at 375 degrees for 35 to 45 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting to serve.

Note: This is a great item to add to your brunch table. 

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FENNEL ASPARAGUS QUICHE

1 sugar-free pie crust, unbaked

1 lb fresh asparagus, cut into pieces approx. 1-inch long
1 medium-sized fennel bulb
1/2 cup chopped yellow onion
3/4 cup fat-free milk
2 tbsp flour
3 eggs
1 tsp basil
1/2 tsp salt
dash of fresh ground black pepper
1 cup shredded part-skim mozzarella cheese

Preheat oven to 425 degrees.
Line a 9-inch pie plate or quiche pan with the pie crust. Crimp edges as desired. Using a fork, prick the crust on bottom and sides. Line crust with a double thickness of regular aluminum foil or one thickness of heavy-duty foil. Bake at 425 degrees for 8 minutes. Remove foil and back another 4 minutes or until dry and set. Remove crust from the oven and lower the oven temperature to 375 degrees.

Trim top off the fennel and save a few leaves for garnish. Thinly slice bulb. In a medium covered saucepan, cook the fennel, asparagus, and onion in enough boiling water to cover for about 5 minutes, just until tender.

In a medium bowl, using a wire whisk, combine the milk and flour until smooth. Add eggs, basil, salt, and pepper, whisking to combine.

Spoon the vegetable mixture into the crust. Sprinkle the cheese over the vegetables then slowly and gently pour the egg mixture overall. Bake at 375 degrees for approximately a half hour or until the center is set and a knife inserted comes out clean.

Chop the reserved fennel leaves to garnish top.

Note: If crust should start to become too brown, cover edge with a strip of aluminum foil.

Yield: 6 servings
Per serving: 290 calories, 15 g (6 sat) fat, 122 mg cholesterol, 524 mg sodium, 28 g carbs, 3 g fiber, 12 g protein.
Diabetic exchanges: 1 vegetable, 1 1/2 starch, 1 meat, 1 1/2 fat. Carb choices: 2

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CRUSTLESS SPINACH-BACON QUICHE

1 tbsp canola oil

1 onion, sliced thin
1 pkg (10-oz) frozen chopped spinach, thawed and drained
5 eggs, beaten
5 slices bacon, cooked crisp, drained, crumbled
3 cup shredded low-fat Cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 350 degrees.

Heat the canola oil in a large skillet over medium-high heat.  Cook the onion, stirring often, until tender.  Add the spinach to the onion and continue cooking until the excess liquid has evaporated; remove from the heat and set aside.

In a large bowl combine the eggs, bacon, cheese, salt, and pepper until well blended.  Stir in the spinach mixture.  Pour into a 9-inch deep pie plate that has been sprayed with nonstick cooking spray.  Bake at 350 degrees 30 to 40 minutes or until set.  Let stand for 5 minutes before cutting to serve.

Yield: 6 servings

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NO CRUST SPINACH QUICHE

1 cup chopped yellow onion

1 cup sliced fresh mushrooms
1 tbsp canola oil
1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
2/3 cup finely chopped cooked ham
5 eggs
3 cups shredded Monterey Jack cheese
1/8 tsp freshly ground black pepper

Preheat oven to 350 degrees.
Grease a 9-inch pie plate or quiche dish.

In a large skillet, heat the oil over medium high heat; add the onion and mushrooms and saute until tender. Add the spinach and ham to the skillet. Cook, stirring, until the excess moisture is cooked out. Allow to cool somewhat before adding eggs.

Beat the eggs; add cheese and mix together well. Stir in the pepper and the spinach mixture; blend together well. Spread mixture evenly into the prepared dish. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean.

Yield: 6 to 8 servings

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SWISS CHICKEN QUICHE

1 (9-inch) unbaked pie shell (No sugar, preferably whole-grain or low-carb)

2 cups cubed cooked chicken (or turkey)
1 cup shredded Swiss cheese
2 tbsp white whole-wheat flour
1 tbsp chicken instant bouillon
1 cup low-fat or fat-free milk
3 large eggs, beaten
1/4 cup chopped onion
2 tbsp chopped green bell pepper
2 tbsp chopped pimiento

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes at 425 degrees; remove from oven and lower oven temperature to 350 degrees.

In a medium mixing bowl, toss the cheese with the flour and bouillon then add the remaining ingredients; mix well.

Pour mixture into the pastry shell and bake at 350 degrees for 40 to 45 minutes or until set.

Let stand for 10 minutes before cutting to serve.

Leftovers should be refrigerated.

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BACON AND SOUR CREAM QUICHE

1 9-inch unbaked sugar-free pie crust

1 tbsp unsalted butter
1/3 cup finely chopped onion
2 tbsp finely diced green bell pepper
1 tbsp finely diced red bell pepper
1/2 to 3/4 cup diced fresh mushrooms
3 large eggs, lightly beaten
1 cup low-fat sour cream (May substitute 1 cup plain Greek Yogurt)
6 slices bacon, fried crisp, drained, crumbled
1 1/2 cups grated low-fat Swiss cheese
1 cup grated low-fat cheddar cheese
3 or 4 twist of freshly ground black pepper
salt lightly

Preheat oven to 450 degrees.

Using a fork, poke some air holes on the inside of the crust; line with foil and bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or until set and dry. Remove from oven and lower oven temperature to 350 degrees.

In a skillet, saute the onions, peppers, and mushrooms in the butter until softened.

Combine the veggies with the eggs, sour cream, bacon, cheeses, salt and pepper, beating lightly to combine well.  Pour into the crust and bake at 350 degrees for 40 minutes or until the center is set.

Allow quiche to stand for 10 minutes before cutting to serve. Add a dollop of sour cream to each serving, if desired.

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SPICY HAM & GREENS QUICHE

 

1 cup chopped cooked ham

1 1/2 tsp olive or canola oil
1/2 pkg (16-oz size) frozen chopped collard greens, thawed and drained
1/2 cup diced onion
1/4 cup chopped mushrooms
1 1/2 cups shredded pepper Jack cheese
1 cup low-fat milk
2 large eggs or 1/2 cup egg substitute
1/2 cup low-fat Bisquick or similar product
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.

Heat the oil in a large skillet over medium-high heat; add the ham and sauté until browned.  Add the greens, onion, and mushrooms; sauté approximately 5 minutes until liquid evaporates and onion and mushrooms are tender.

Layer half the ham mixture in the prepared pie plate; top with half the cheese.  Repeat the layers with the remaining ham mixture and remaining half of the cheese. In a mixing bowl, whisk together the milk, eggs, Bisquick, salt and pepper; pour over the layered ingredients in the pie plate.

Bake quiche at 400 degrees for 25 to 35 minutes or until a knife inserted in the center comes out clean.

Allow quiche to stand 10-12 minutes before cutting to serve.

Yield: 8 servings

 

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