I had the opportunity to make brunch the other day, and I immediately thought of quiche. But I couldn’t decide what kind of quiche to make… so I upped the ante, and made two quiches. TWO FREAKIN’ QUICHES!
Here’s how I made them:
First, I read a bunch of quiche recipes online. And I also read my mom’s go-to recipe from her favorite cookbook, which I immediately set aside, because it calls for a cup of mayonnaise, and that’s literally 1,495 calories that I didn’t want to add.
I ended up combining ideas from a few places, but I really like this Cooking Light recipe, because it emphasizes how easy it is to make an egg base and then add whatever main ingredients you like. Which is exactly what I did. And I didn’t even follow that recipe to the letter, either.
First, I baked off two Pillsbury pie crusts. I don’t have the time nor patience to make pie crust dough from scratch, but good for you if you want to! I just followed the directions on the box, and ended up with two okay-looking crusts. (I’m not the best at crimping the edges in a pretty pie-like manner.)
A quick note about Pillsbury pie crusts: An entire pie crust has 800 calories. So if you cut your quiche into 8 pieces, each piece will have 100 calories of crust. I ended up cutting them into 6 pieces, so my slices had 133 calories of crust. And yes, that is bacon you see at the bottom of the picture. I was cooking up 4 slices while the oven was pre-heating. I’ll get to those later!
While the pie crusts were cooking and cooling, I was prepping other ingredients. I’m going to go through these one quiche at a time.
Quiche #1: Bacon and Spinach
The big stars of this quiche are:
- 4 slices of bacon, cooked and chopped
- 2 huge handfuls of fresh spinach, which I wilted in the bacon grease after the bacon was done cooking. Spinach wilts down in a minute or two, and once it was cooked, I patted it dry with paper towel to remove the excess grease.
- 1/2 cup of gruyere cheese, cubed, which is a hard cheese very similar to Swiss cheese.
I layered these ingredients in one of the pie crusts.
Then I made the egg custard, which involved:
- 3 eggs
- 1 1/4 cup skim milk
- teaspoon of dried dill
- tablespoon of fresh chives, chopped
- 1/2 teaspoon turmeric (it’s a superfood that also ramps up the yellow color)
I just whisked it all together and carefully poured it over the top. (Pro tip: whisk the eggs by themselves before you add the other ingredients.)
Check out how it came out!
Let’s get a close-up:
It is as delicious as it looks!
Quiche #2: Asparagus and Salmon
Guess what the main ingredients are in this one!
- 1 bunch asparagus. Cut off the final two inches with the tips, and cut the rest of the stalks into thin discs, about the size of Smarties candy. (I should’ve taken a picture of this, but I forgot.) Saute everything for five or six minutes, until it’s cooked but still on the firm side.
- 7 ounces of salmon. I bought a nice can of high-quality salmon. The can was 14 ounces, and I used about 1/2 of it, so that’s how I came up with that figure. Tuna works too!
- 1/2 cup Manchego cheese, cubed. Manchego is a hard sheep’s milk cheese from Spain. Some alternatives could be Asiago, Pecorino, or Parmesan.
Here are those ingredients, all layered:
The egg custard is almost exactly the same as the first quiche, although I added one extra ingredient: 2 tablespoons Hellman’s Spicy Chipotle Mayo. I know, I know, I railed about mayo at the start of this blog post, but there’s a big difference between 2 tablespoons (which is 200 calories) and 1 cup (which is nearly 1,500). I just wanted a little heat from the chipotle part, and truth be told, you could barely taste it, so I’d leave this ingredient out if I made this quiche again.
Both quiches baked at 400 degrees for about 35 minutes. They’re done when you can stick a knife in and it comes out clean.
Here’s the second quiche, fresh out of the oven:
Oh yeah, I forgot to mention I took the asparagus tips and arranged them in a nice little sunburst on top of the egg mixture!
Here’s the close-up:
I served both quiches with a simple side salad.
The quiches were rich and creamy, and loaded with flavor, and my ingredient swaps meant that they were a lot healthier than they could have been. Plus, quiches make for great leftovers, because they can be eaten warm or cold, so I packed a piece in my lunch twice in the following days.
Keep it up, David!
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