Saturday, November 12

Low (ish) Fat Mexican Quiche - cheeseless!

I just invented the best quiche!  I've been experimenting with them over the years and you can hardly screw up a quiche - which makes them extra wonderful:-)  This one is great because it cuts out the fatty, wicked nasty stuff called cheese and you can't even tell.
Try it!  (yes, I know eggs aren't Vegan, but I cook for non-vegans too and occasionally eat an egg or two)

1 Store Pie Crust
6 eggs
½ onion, diced
2 cloves garlic, minced
½ C. chopped raw kale, chard or spinach
¾ C. frozen corn
4 oz. can chopped green chilies (separate into two portions)
½ t. ground cumin
½ t. cayenne (more for sprinkling later)
½ t. salt

Follow instructions for pie shell- it may ask you to briefly brown in oven 1st.

Saute: onion, garlic and greens until getting soft.  Add in corn and ½ can of chilies.  Cook for about. 5 minutes until it looks like the greens are wilted.

Whip together using a fork the eggs, seasonings and salt.

Blend hot mixture into the egg mixture and pour into your pie shell.  Bake at 350* for 35-40 minutes.  If crust is browning too much before the center sets up, cut a donut of foil that just covers the crust and lay it on top to protect it from burning.
When it comes out of oven, spoon remaining chilies on top and sprinkle w/ cayenne.  Rest for 10 minutes and EAT!
 You can obviously double everything for 2 crusts...

 How do you like the sneaky addition of kale?  heh, heh.

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