I have a confession: I don't usually measure when it comes to cooking "food." For as accurate a science as I know baking is and for the number of measuring tools in my kitchen for the purpose of being precise, when it comes to making a non-pastry-cookie-cupcake-sweet-baked-delicious-yumminess, I throw caution to the wind and just eyeball my ingredients.
Most of the time this works.
And yes it did this time too.
Dave and I enjoyed this quiche for dinner. It was delicious, low fat, quick to put together and a new spin on brinner (breakfast for dinner). Having made some fluffy frittatas before, I was a little disappointed that the egg mixture didn't fluff up on top of the potato crust, but clearly there were too many nooks and crannies for the egg to slide into when I poured it over top. Because the egg did fluff up, just underneath and in between the potato crust. But it was still delicious, just a little more like a strata than a quiche.
Since today is Secret Recipe Club reveal day, you'll know now that I was paired with Fallon's Cucina. Fallon is a healthy chick, which is a nice change from my traditional butter-laden cuisine. I had a hard time finding a recipe but ultimately I thought her Broccoli, Mushroom and Ham Quiche with Potato Crust would be a nice alternative dinner, both healthy and hearty (Dave and I both had two pieces). Plus I thought it would be a good test for a possible brunch dish (the answer is yes!). A few changes I made (besides the lack of actual measurements) was that I didn't include the mushrooms or the tomatoes (at Dave's request), but I upped the broccoli a bit. I probably should have thrown in a red pepper instead of more broccoli because there were bites that were very broccoli heavy. I also swapped the cheese out for shredded Swiss and shredded cheddar since we're big cheesy egg fans and used turkey ham since that's what I had on hand. The result was delicious and I suspect I'll make this again.
Broccoli, Ham and Cheese Quiche with Potato Crust
3 red potatoes
1 teaspoon olive oil
salt and pepper
1/2 cup sweet onion
1 to 1 1/2 cups broccoli florets
3/4 cup ham or turkey ham
4 whole eggs
4 eggs whites
1/4 cup milk
1/4 cup shredded cheddar
1/4 shredded Swiss
Spray a pie pan with cooking spray. Scrub and rinse the potatoes, then dry. Thinly slice potatoes and arrange, slightly overlapping, to cover the bottom and sides of the pie pan (Note: I could have sliced my potatoes a little thinner to create a better seal in my crust.)
Spray potatoes with cooking spray and season with salt and pepper (as much or little as you like). Bake at 375 degrees F for 10 minutes. While the crust bakes, dice the onion.
Preheat a skillet on the oven and add olive oil and onion, seasoning with salt and pepper to taste. Saute onions for about 5 minutes.
Chop broccoli florets into smaller pieces and add to onions, continuing to saute for 3 or 4 more minutes.
Dice ham into mildly uniform pieces.
Remove potato crust from oven and spread onion, broccoli, diced ham and cheese evenly over crust.
In a medium bowl, beat together eggs, egg whites, milk and sat and pepper until combined.
Pour egg mixture over crust and filling.
Return to oven and bake for 30-40 minutes or until a knife inserted in center comes our clean.
Remove from oven and allow to cool slightly before cutting and serving.
Makes 1 quiche with 8 slices.
The Cookie Princess
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