i need an egg white quiche recipe , preferably vegetarian with spinach, mushrooms or both.
thank you.Any good egg white quiche recipe?
Spinach, Mushroom and Black Olive Quiche
1 pie dish with rolled out pie dough
陆 tablespoon butter
8 oz fresh mushrooms, sliced
2 garlic cloves, pressed
陆 teaspoon thyme
1 cup of ham, chopped
1 pack of frozen chopped spinach (240g)
1 8 oz can of black olives (170g)
1 陆 cup of sharp cheese, grated (I used sharp white cheddar)
4 eggs
戮 cups half-and-half
salt and pepper
Method:
Blind bake the pie dough in a 400 degree oven for about 350 degree F. Sautee the mushrooms in the butter, add a little bit of salt and the thyme. Once the mushrooms have released some liquid add the garlic and cook for another minute. Set aside.
Make sure the spinach is well thawed, squeeze out any water. Chop the olives.
Whisk together the eggs and half-and-half. Add some salt and pepper.
Assemble the pie:
Once the pie dough has cooled down, distribute about a third of the cheese on the dough. Add mushrooms, spinach and olives. Pour over the egg batter and distribute the rest of the cheese on top. Bake in a 350 degree F for about 30 min.
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Crustless Mushroom %26amp; Spinach Quiche
recipe ingredients
2 cups sliced mushrooms
1 onion, diced medium
10 oz. pkg chopped spinach, thawed and sqeezed dry
1/4 cup plain bread crumbs
2 cups skim milk
8 egg whites
1/4 cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. fresh cracked black pepper
recipe directions
Preheat oven to 350*F. In a nonstick skillet, saute onion and mushrooms until almost tender. Add spinach and cook until all moisture is evaporated (about 4 minutes). Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray. Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan. Bake for 35 to 45 minutes or until firm in center. Allow to stand for 5 minutes before cutting and serving.
Serves: 6 -Any good egg white quiche recipe?
mushroom-shallot quiche
Crust
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten
Filling
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided
3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruy猫re cheese
For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400掳F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; saut茅 until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and saut茅 until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350掳F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
As with any recipe, you may make this the more traditional way by using a crust, yet it is so healthy this way.... Enjoy
Crustless Quiche
Makes 6 servings
6 large egg whites
1 cup evaporated milk, canned, skim
1 cup flour (all-purpose)
1 teaspoon baking powder
1 teaspoon salt
20 ounces broccoli, frozen, chopped, cooked
2 cups cheese, low-fat, cheddar or colby
1 cup mushrooms sliced
2 tablespoons onion chopped
Generously spray a 9: pie plate with cooking spray. Beat egg white and milk till fluffy. Add flour, salt, and baking soda, beat well. Add the cheese, spinach, mushrooms and onions. Stir well. Spoon the mixture into the pie plate and spread evenly. Bake at 350 for 1 hour or until the center is firm.
Yield 6 servings/ 4 pts per slice
PER SERVING: 221.0 Calories, 3.1 g Total Fat, 1.7 g Saturated Fat, 9.4 mg Cholesterol, 1091.2 mg Sodium,
27.7 g Total Carbohydrate, 3.7 g Dietary Fiber, 21.3 g Protein, 447.2 mg Calcium.
The link below has other ideas as well.
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