Friday, June 5, 2009

Quiche crazy!

As I was looking for the real recipe for those little South Beach quiches, I stumbled across a forum where Ami from Ohio unleashed on the quiche. She had several good suggestions that I'd like to try out. I have tweaked them a little to my own tastes, but you can check the forum for the originals if you don't trust me as much as you trust Ami. She IS from Ohio after all.

Bacon Cheeseburger Quiche - Phase 1
(She adapted this one from lowcarbluxury.com)

1 lb. very lean hamburger or ground turkey
1 small chopped onion
4 slices crisp-cooked turkey bacon
3 eggs
1/2 cup fat free half-n-half
8 oz. low-fat shredded Cheddar or Swiss cheese
garlic powder to taste (optional)
pepper
(Ami's recipe called for mayo which I took right the hell out. I haven't made these yet to see if I need to sub the mayo with something else, but I usually go with plain yogurt that I've drained the excess moisture out of; I'd guess 1/4 cup would be sufficient)

Brown hamburger in skillet with onion.
Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry
mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
Preheat oven to 350°F.
Combine remaining ingredients in mixer bowl and whip well.
Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set".
Cool 15-20 minutes before slicing.
This can be packaged in Ziplocs or plastic containers for quick reheatable meals over the next 3-5 days though it does not freeze well.

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Mini Frittatas with Ham and Cheese
Source: (c) Cooking Light Magazine
8 servings (serving size: 3 frittatas)
Bake these bite-sized frittatas in a muffin pan. They taste great hot or at room temperature, so you can make them in advance.

Cooking spray
1/2 cup onion, finely chopped
2/3 cup reduced-fat ham (about 2 ounces), chopped
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons fresh chives, chopped
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350 degrees F.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees F for 20 minutes or until set.

Nutrition Facts
8 servings (serving size: 3 frittatas)
Facts per Serving
Calories: 39
Fat: 1g
Carbohydrates: 2g
Cholesterol: 32mg
Sodium: 121mg
Protein: 4g
Fiber: 0g

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Spinach and Feta Quiche (mmm, Spanikopita-y)
10 oz package frozen spinach, thawed and very well drained
1/2 c onions, diced
1/4 eggbeaters OR 1 egg
1/2 c fat free Half and Half
6 oz low fat crumbled feta cheese
1/4 tsp black pepper
1/2 tsp onion powder
1/4 tsp minced garlic

Place spinach in greased pie plate. Beat eggbeaters. Mix in cheese, half and half, and seasonings. Pour over spinach in pie plate.
Bake at 350 for 45 minutes.

Eat 1/4 for breakfast each morning.

3 comments:

Quinn said...

Can you call it a quiche without a crust. I think those are all impostor frittatas!

Rogue Designs said...

I think they're frittatas too.

Toni said...

Whatever you call it . . . can you make them and save some for me?