GF Vegetable Quiche
Sean is currently at 221 and I’m at 293, meaning we’ve both lost twenty pounds. To bad we’re about to gain it all back. Why? Because this quiche is so good I don’t think I can eat just one piece. I need someone from the Food Protection Program to come get the rest and hide it away. We had it for dinner tonight along with a glass of iced tea and a hearty romaine salad and some of our yummy home-made honey mustard dressing. And for just 350 calories, that’s a meal you can love that will love you back. Let me know if you make this and how you change it up. I guarantee your family will love it. If not I’ll come to your house and dispose of the leftovers myself.
VEGETABLE QUICHE
2373 total/ 296 per slice
Makes 8 servings
Cooking Spray
1/2 cup Brown Rice Flour = 195
1/2 cup Sorghum Flour = 240
1/4 cup Potato Starch = 120
1 1/2 cups Oatmeal = 450
3 tbsp Butter = 300
6 tbsp Low Fat Buttermilk = 122
1/4 tsp Salt – 0
—————————————————————
1427
Filling
1 cup Frozen Spinach – 30
1/4 Onion. chopped finely – 16
6 Baby Carrots, chopped finely – 30
1/2 cup Part-Skim Ricotta Cheese – 180
3/4 cup Shredded Cheddar Cheese – 330
1/4 cup Evaporated Non-Fat milk – 50
2 Eggs, lightly beaten – 180
2 tsp Dijon Mustard – 10
4 slices Turkey Bacon, cooked and chopped finely – 120
1/2 tsp salt – 0
1/2 tsp pepper – 0
1/2 tsp All Purpose Seasoning – 0
————————————————————–
946
Preheat the oven to 375 degrees F. Spray a 9-inch pie dish with cooking spray.
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 10 minutes, then let cool.
Spray a hot skillet with a small amount of cooking spray and sauté onions, carrots and frozen spinach. In a large bowl, combine all the vegetables with the bacon and spread over the bottom of the crust evenly. In another bowl combine the ricotta cheese, cheddar cheese, milk, eggs, mustard, all purpose seasoning, salt, and black pepper. Mix well. Spread cheese mixture on top of vegetable mixture in prepared pie crust.
Bake 25 minutes, until a knife inserted near the center comes out clean and the crust is golden brown.