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Healthy Recipe: Broccoli Mushroom Leek Quiche

FitSugar — Tue, 02 Sep 2008 03:30:00 -0700

Quiche is one of the easiest dishes to make. Made with eggs, it's a great source of protein and vitamins. You can also pack it with a variety of veggies making it a healthy dinner, hopefully with leftovers for lunch. Quiche is normally made with cream, which is high in saturated fat, so I've used skim milk instead. To make my life easier, instead of making my own pie shell, I used a Wholly Wholesome Frozen Pie Shell. You can find it in the freezer section in packs of two. Not only does it help make your quiche recipe a cinch, but it's also cholesterol free.

To see the recipe just read more.

Lowfat Broccoli Mushroom Leek Quiche
Mom's famous recipe

Ingredients

1 pie shell (store-bought or homemade)
1 tbsp olive oil
1 leek
8 mushrooms
2 cloves of garlic, minced
1 broccoli crown
2 stems of fresh rosemary
3 eggs
1 1/4 cups skim milk
1/2 tsp salt
1/2 tsp pepper
Shredded Swiss, cheddar, and Monterrey Jack cheese (optional)

Directions

If you're using a frozen pie shell, remove it from the freezer. I used one made by Wholly Wholesome. Preheat the oven to 350° F.
Place a pan on medium heat and add the olive oil. While that's heating up, slice the leeks and add them to the pan.
Slice the mushrooms and mix them in with the leeks. Add the garlic and stir often. Don't cover the pan because you want the water to evaporate. Allow to cook for five minutes.
Cut up the broccoli crown in small pieces and add that to the pan. Cook for another five minutes, then add the fresh rosemary. Mix well and cook for one more minute and then remove from the heat.
In a separate bowl, crack the three eggs and scramble them slightly. Add the milk, salt, and pepper and stir well.
Pour the vegetable mixture into the pie shell.
Place the pie shell on a foil covered cookie sheet. Then carefully pour in the egg mixture. If you want to, sprinkle some cheese on the top. Since this quiche contains no cream, it takes longer to cook, so bake for 40 minutes. You'll know it's ready when you poke a knife in the quiche and it comes out clean.
Allow to cool for at least 10 minutes before cutting. It tastes great out of the oven, but even better the next day, just warm it up in the microwave.

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Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Savory Sight: Quiche With Potato Crust

YumSugar — Tue, 31 Mar 2009 15:00:16 -0700

Suffice it to say we've been obsessed with everything eggs, as evidenced by everything from breakfast tarts to our search for stylish Easter egg cups. The eggcellent endeavor has yet to end: I flipped for this eggy, cheesy vegetable quiche that staff member Garrick made over the weekend. I love quiche to begin with - but it's the baked-til-crisp potato hash crust that I've completely fallen for. To see how the quiche got its unique crust, read more.

For the filling, Garrick included mild-flavored enoki mushrooms.

The quiche also included a mixture of parmesan, Emeril's Essence seasoning, leeks, and mushrooms.

Made-from-scratch potato crust was molded into a deep pie dish and baked. A potato ricer helped to extract unnecessary moisture from russet potatoes.

The crisp and golden leek and mushroom quiche.

Fast & Easy Dinner: Curried Tuna Quiche

partysugar — Tue, 19 Aug 2008 06:45:28 -0700

Lately I've been really into quiche. Quiche can be filled with random odds and ends of ingredients, are quick to throw together, and make delicious leftovers. This quiche recipe caught my eye because it combines two elements I wouldn't normally pair together, curry and canned tuna, to create one delicious dish.

Cooked pasta adds an interesting texture and two types of cheese provide a gooey creaminess. To make this quiche for your family, read more.

Curried Tuna Quiche
From The Nest

Ingredients

Pastry for 9 inch pie shell
1 cup cooked fusilli pasta (about 2/3 cup uncooked)
1 cup grated zucchini (with peel), squeezed dry
1 (6 ounce) can of flaked white tuna in water, drained
1/2 cup grated mozzarella cheese
1/2 cup grated medium Cheddar cheese
3 large eggs
1 tablespoon all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups skim evaporated milk
1-2 tomatoes, sliced 1/4 inch thick

Directions

Roll out pastry on lightly floured surface to 1/8 inch thickness. Line 9 inch pie plate. Trim and crimp decorative edge.
Scatter next 5 ingredients in pie shell. Set aside.
Beat next 5 ingredients in medium bowl until smooth.
Add evaporated milk. Stir. Pour into pie shell.
Top with tomato slices. Bake on bottom rack in 350°F (175°C) oven for 60 to 65 minutes until knife inserted in centre comes out clean. Let stand for 10 minutes.

Serves 6.

1 serving: 388 Calories; 19.6 g Total Fat (2.9 g Mono, 0.9 g Poly, 7.1 g Sat); 124 mg Cholesterol; 30 g Carbohydrate; 1 g Fibre; 21 g Protein; 566 mg Sodium

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Fast & Easy Dinner: Crab Quiche

partysugar — Tue, 15 Jul 2008 06:45:59 -0700

With a store bought pie crust, a quiche comes together in minutes. This quick quiche features crab meat, fresh herbs, and grated cheese mixed together in a warm, fluffy custard.

Once you have the technique down, you can make hundreds of quiche variations. Sun dried tomatoes, red bell peppers, or sautéed mushrooms would be delicious substitutes for a vegetarian version. Don't have crab meat? Stir in chunks of peppered turkey or cubes of ham.

To look at the recipe, which also makes a great leftover for lunch, read more.

Crab Quiche
From Gourmet magazine

Ingredients

1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon seafood seasoning such as Paul Prudhomme's
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 ready made pie crust

Directions

If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
Pour into ready made crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack 15 minutes.

Serves 8.

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Fast & Easy Dinner: Basic Quiche

partysugar — Thu, 28 Feb 2008 09:47:41 -0800

Although you could take the time to make a pastry crust, for a super quick, weeknight version of quiche, use a store bought piecrust. The simple filling - eggs, sautéed onions, grated cheese, and fresh parsley - can easily be modified to your liking. Leftover vegetables, ends of cheeses, and mixed herbs can all be stirred into the egg mixture before being baked in the crust. For a more hearty version, add cooked ham, bacon, or roasted chicken.

Once you know the basic recipe - which is absolutely delicious on its own - the creative possibilities for quiche are endless. Get it now and read more.

Basic Quiche
From Real Simple magazine

1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
Add the parsley and cook, covered, for 2 minutes more.
Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full.
Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Serves 4.

NUTRITION PER SERVING: CALORIES 587.76(65% from fat); FAT 42.42g (sat 17.55g); PROTEIN 26.89mg; CALCIUM 687.46mg; SODIUM 703.71mg; FIBER 1.67g; CARBOHYDRATE 24.89g; IRON 2.89mg

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Six Makeshift Pantry Meals

YumSugar — Thu, 21 Aug 2008 05:30:09 -0700

You know the scenario: You arrive home late, need to put a meal on the table, and haven't gone grocery shopping. Rather than going out to eat an expensive dinner, stay home and whip up a last-minute meal from the ingredients right out of your cupboard! Here are six of our favorites.

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The Basics: Pie Crust

partysugar — Mon, 06 Jul 2009 03:30:11 -0700

Years ago I was one of those people who thought making pie dough from scratch was difficult, a waste of time, and downright ridiculous. If the grocery store conveniently sold premade pie crusts, why on earth would I make one? Then I realized the reason I used store bought pie dough was because I was horribly afraid of being a pie-dough failure. In matters that apply to the kitchen, instead of running from my fears, I prefer to confront them.

So I scoured the Internet reading countless pie crust recipes, techniques, and tips and I made my very first pie dough. While it wasn't the best crust ever, it was flavorful and buttery. The rewarding and addictive (all of a sudden I wanted to make pie shells over and over again) experience boosted my confidence level as a home cook.

If you've never made pie crust, or pate brisee, as it's known in French, I highly encourage you to experiment with it this Summer. Once the basic procedure is mastered, you can use the dough for fruit pies, custard pies, savory tarts, hearty quiches, and much more. Check out step-by-step photos and learn how it's done by clicking through

Eggcellent Fritatta With Asparagus, Leeks, Mushrooms

YumSugar — Mon, 06 Apr 2009 16:15:22 -0700

After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, fritattas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent fritatta, read more.

Savory Leek, Mushroom, Asparagus Frittata
Bon Appétit

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 large shallot, finely chopped
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms*
8 large omega-3 eggs
1 cup diced fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and shallot and sauté 4 minutes.
Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6-8 minutes.
Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves 4-6.
*I used crimini mushrooms instead of shiitake mushrooms.

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In Case You Missed It: Healthy Recipes

FitSugar — Fri, 26 Dec 2008 02:50:00 -0800

Eating healthy doesn't just have to be about carrot sticks and granola bars. There are so many recipes out there that taste decadent and rich that you won't even realize what you're enjoying is good for you. So put down those boring rice cakes and give these recipes a try.

Eggplant Stacks	Broccoli Mushroom Leek Quiche	Baked Eggs in Tomato
Chai Spiced Polenta	Creamy Zucchini Boats	Almond Macaroons

Do you have a healthy snack or recipe to share? Then post it in the Lite'n it Up - Healthy Recipe Group and I might just feature it on FitSugar.

Come Party With Me: Holiday Cocktail - Menu

partysugar — Tue, 04 Dec 2007 09:15:18 -0800

When creating a menu for a cocktail party be sure to look for recipes that can be made in advance. You don't want to spend the entire party in your kitchen. Make everything ahead and cook off batches as guests arrive. Choose several grocery store staples like nuts, olives, cheeses, crackers, and salumi to supplement a couple of homemade savory bites.

At my party I'll serve Moroccan style chicken rolls with a spicy tomato dipping sauce. Ham and cheese sandwiches grow up with caramelized onions and watercress. Tomato quiche tartlets are cute and bite sized. Sweet potato chips with caramelized onion dip rounds out the menu. To take a look at these tasty recipes, read more

Moroccan-style Chicken Rolls
From Gourmet magazine

1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1 (3-inch) cinnamon stick
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds
Spiced Tomato Sauce, for serving, recipe below

Make filling: cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes.
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
Reserve 2 tablespoons beaten egg in a cup for egg wash.
Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
Make rolls: put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter.
Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets.
Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
Transfer rolls to a rack to cool slightly.

Makes 32.

Make ahead: rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.

Spiced Tomato Sauce
From Gourmet magazine

1/3 cup finely chopped onion
1 garlic clove, finely chopped
1 1/2 teaspoons finely chopped peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
Pinch of cayenne
Pinch of ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
2 tablespoons light brown sugar

Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes.
Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.

Make ahead: sauce can be made 3 days ahead and cooled completely, then chilled, covered.

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Ham and Cheese Finger Sandwiches
From Food Network Kitchens

1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.

Makes 24.

Make ahead: toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.

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Tomato Quiche Tartlets
From Better Homes and Garden magazine

2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half, light cream, or milk
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash salt
Dash ground black pepper
3/4 cup finely shredded Swiss cheese (3 ounces)

Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes.
Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool.

Makes 15.

Make ahead: prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

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Sweet Potato Chips with Caramelized-Onion Dip
From Rachael Ray

3 1/2 cups plus 2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, finely chopped
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon white wine vinegar
2 tablespoons chopped chives
Salt and freshly ground pepper
2 sweet potatoes

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add the garlic and cook for 5 minutes more; let cool.
In a medium bowl, stir together the sour cream, mayonnaise, milk and vinegar. Stir in the onion mixture and chives; season to taste with salt and pepper and refrigerate.
Heat the remaining oil in a medium, deep skillet fitted with a deep-frying thermometer until the oil registers 350°.
Meanwhile, peel the sweet potatoes and thinly slice them crosswise into thin rounds with a vegetable peeler. Rinse under cold running water and pat dry.
Fry the sweet potatoes in 5 or 6 batches, turning frequently with tongs, until crisp, about 3 minutes per batch. Drain on paper towels.

Serves 4.

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