A Healthy(er) Quiche

Spinach-Mushroom Quiche

Tonight's recipe is another one from Rachel Ray's Everyday Magazine (the same September 2009 issue). Tracey Seaman is credited for the recipe. 

The magazine claims that "Change is good". This quiche is better for you for a few reasons...
"Replace a butter-based pastry crust with one made of shredded potatoes to slash calories and saturated fat"
"Go heavy on vegetable filling, instead of bacon and cheese, to load up on nutrients, including fiber"
"Add extra egg whites and use fewer yolks than a traditional quiche for more lean protein"



Hey look. It's Isaac making a crazy face.

This recipe claims that per serving, there are 352 Calories, 6 grams of saturated fat, 5 grams of fiber, and 18 grams of protein.

Serves:4        Prep: 45 minutes            Bake: 25 minutes

Ingredients.

• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)
• 1/2 cup finely chopped onion
• 1 tablespoon cornstarch
• salt and pepper
• Two 5-ounce containers baby spinach
• 8 ounces mushrooms, sliced
• 3 ounces Swiss cheese, shredded
• 2 large eggs plus 2 large egg whites
• 2/3 cup milk

Directions.

1. Preheat the oven to 400 degrees. Grease a 9-inch glass pie dish* with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment**, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.
3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring until wilted; drain. Squeeze out any excess water. Chop the spinach.
4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the cooked crust, add the cheese, then top with the remaining spinach mixture.
5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.

*We don't own a glass pie dish (who knows why), so we used a small rectangular Pyrex dish. It didn't look as nice but it cooked just the same.
**We also don't own a food processor, so Isaac grated the potatoes with our stand-up hand grater-it wasn't that time consuming.

This meal was light and savory. You could really taste the egg and potatoes, and it wasn't overwhelmed by cheese or other spices.
Hopefully I'll own a pie dish before we make it again.
The only thing tonight's breakfast-for-dinner meal was missing was a tall glass of O.J.!

If you don't have orange juice, drink the next-best thing-chocolate milk! Pay no attention to the glass.