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Makes 8 servings: 1 wedge each
When I hear the word “quiche” my mouth literally starts to water. Unfortunately, quiche can be so rich that I don’t sit down to enjoy it as often as I’d like. So voila; here’s a version that you (and I!) can savor anytime. To add a personal touch, my intern, Sheila Mulhern, and I decided to break from the traditional meaty option and go vegetarian as well as go Mediterranean. Our quiche filling contains freshly seasoned eggplant, cherry tomatoes, and goat cheese—perfect in our clever bottomless crust. It’ll be a delightful highlight of a special brunch. Make it for Mother’s day. Moms are worth the effort!
Calories saved: 120
1 (9-inch) unbaked pie/quiche shell, preferably whole wheat
1 tablespoon extra-virgin olive oil
2 scallions, minced or extra thinly sliced, green and white parts separated
1 Italian or 1/2 large eggplant, with peel, cut into small (1/2-inch) cubes (3 cups packed cubes)
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sea salt, divided
1/4 cup finely chopped fresh basil, divided
4 large organic eggs
1 cup organic whole milk
1/2 teaspoon baking powder
16 small cherry tomatoes
3 ounces soft goat cheese, crumbled
1 tablespoon pine nuts, lightly pan toasted
- Preheat the oven to 350°F. Cut the bottom (~7-inch round) out of the pie shell dough, leaving the pie shell side dough intact. (Reserve the bottom dough for other use.) Bake the side crust in pie pan placed on a large baking sheet for 10 minutes; set aside on a rack.
- Heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the white part of the scallions, the eggplant, pepper, and 1/4 teaspoon of the salt, stir to combine, cover, and cook until the eggplant is softened, about 10 minutes, shaking the pan or stirring a couple times during the cooking process. Stir in half of the basil and set aside.
- Add the eggs, milk, baking powder, and the remaining 1/2 teaspoon salt to a medium mixing bowl and whisk to thoroughly combine. Stir in the green part of the scallions and the remaining basil.
- With pie pan still on the baking sheet, pour the egg mixture into the pie pan. In order, sprinkle with the eggplant, tomatoes, and goat cheese. Bake for 20 minutes. Sprinkle with the pine nuts and bake until the quiche filling is set, about 30 to 35 minutes more. Transfer to a rack and let stand for at least 15 minutes to complete the cooking process. Cut into 8 wedges and serve.
Per serving: 180 calories, 12g total fat, 5g saturated fat, 0g trans fat, 105mg cholesterol, 410mg sodium, 13g total carbohydrate, 1.5g dietary fiber, 4g sugars, 7g protein
The “Before” Recipe
Per serving: 300 calories, 22g total fat, 10g saturated fat, 0g trans fat, 110mg cholesterol, 570mg sodium, 13g total carbohydrate, 0g dietary fiber, 0g sugars, 12g protein
- You don’t need to go crustless to save calories in a quiche; rather, go for a bottomless crust so you’ll still have the indulgence, just not the overindulgence.
- Rather than extra-greasy sausage, try a hearty sautéed vegetable, like eggplant. Then pump up the flavor with herbs … and don’t forget the salt and pepper.
- For extra crunch, eye appeal, and Mediterranean flair, top with toasty pine nuts.
- Make quiche seem really cheesy without going overboard by using just what you need of the real thing and sprinkling it only on top.