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!