Mary Sheehan Coming Home To Cook

April 19, 2009

A light spring supper

Filed under: home base,Recipes — admin @ 11:25 am

What? Quiche is light? Isn’t it filled with eggs, cheese, cream and butter?  Only if you want it to be! You can make a delicious, low fat sundried tomato, basil, broccoli quiche and not blow your calorie intake for the day.  A 10″ pie cut into 8 wedges has only 6 eggs. In this recipe I substitute cream with 2% milk and use only a little cheese. The sharper the cheese, the better. Get to a FarmersMarket and pick up some local cows or goats cheese.            I keep the same pastry crust recipe as in Coming Home To Cook but roll it out very thin so you’re getting a minimal amount of butter. This is a good meal for spring as you are using lots of fresh vegetables and herbs. Serve this with fresh salad and a light dressing, steamed seasonal veg. and pan roasted potatoes for a satisfying, nutritious and tasty supper.

Broccoli Cheese Quiche

Preheat oven to 350 or 180.  Chop 1/4 cup of each – shallots and basil and set aside. Soak 1/2 cup sundried tomatoes in boiled water until soft. Drain well and slice in half. Steam 2 cups chopped broccoli with the shallots. Mix well: 6 eggs and 2 cups 2% milk.  Lay a pastry crust in a 10″ pie or tart pan.  Layer broccoli, shallots, tomatoes, basil.  Shred 1 cup of your favorite cheese.  Sprinkle with ground black pepper and sea salt. Pour in egg mixture. Grate whole nutmeg on top and bake until brown on top, about 30-40 minutes. Let sit for 20 minutes and serve hot.  Sona ag cocaireacht! Happy Cooking!

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