Mornin’, Monday. Boo
I’ve been eating a lot of carbs for breakfast, leaving me hungry by 9am. I adore carbohydrates for breakfast – who doesn’t? But a higher protein start to my day is definitely helpful in keeping me full for longer. However. Whipping up eggs in the AM is just not going to happen. Enter: quiche!
I remember taking quiche to work a lot when we lived in Tulsa. My favorite recipe thus far has been a Spinach, Mushroom, Turkey Bacon, and Feta Quiche. So good and reheats beautifully for busy mornings and breakfast at your desk. But just as I had settled on a re-make of this quiche, Taste of Home sent out this recipe. The potato crust piqued my interest and ends up, it’s a winner!
You can really do any fillings you would like. The original recipe called for ham, but I opted to use the nitrate-free bacon I had in my fridge. It was in need of being eaten, so that only made sense. With asparagus in season, that would be a great route to go with a bit of Swiss cheese….yum! Lots of possibilities! But I am always a fan of sneaking veggies into breakfast!
Potato Crust Quiche adapted from Taste of Home
3 cups coarsely shredded uncooked potatoes (about 3 medium) 1/2 cup chopped onion 1 egg, lightly beaten 1 cup all-purpose flour 1/2 tsp salt
3 oz 2% cheddar or Colby cheese 1/2 cup chopped onion 5 slices nitrate-free bacon, cooked 1 1/2 cups fresh broccoli florets 3 eggs, lightly beaten 1 cup fat-free half-and-half 1/2 tsp salt dash ground nutmeg paprika
In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400 F for 20 minutes.
Remove from oven; reduce heat to 350 F. Add cheese, onion, bacon, and broccoli to pastry shell. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
Bake for 35-45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Information (for 1/6th of quiche): 262 calories; 7.5 g. fat; 155 mg. cholesterol; 662 mg. sodium; 36.6 g. carbohydrate; 2.5 g. fiber; 14.5 g. protein
Result: This was really unique, very filling, and very good! Again, the sky is the limit with what goodies you put in! You can certainly add more cheese and various varieties to spice this up, but I wanted to keep things on the lighter side. Looking forward to breakfast this week, that’s for sure! Enjoy!
Yesterday was more productive than I care to recall. My aching back will remind me that Mr. Prevention and I did all of our spring yard work and I am sore, sore, sore! At least it was a beautiful day to be outdoors, and I did have enough time to throw together a beautiful spaghetti & meatball dinner, followed up with a slice of carrot cake…homemade
I have been CRAVING carrot cake for at least a week now, and seeing as Cooking Light featured a recipe this month. Well, the rest is history…
Question: What do you like in your quiche?
Have a speedy week!