This no crust, low saturated fat quiche is a great substitution for meat and makes a wonderful meal. With a dish like this, the meat won't even be missed. Simple and satisfying whether for breakfast, lunch or dinner.
Ingredients:
4 large eggs (for 2-4 servings)
1 bunch kale
1 sprig fresh rosemary
1 cup low fat half and half
Salt and Pepper
1/2 cup grated cheese mixture (see below)
1 tablespoon Canola Oil to season the skillet
Directions:
Preheat oven to 350 degrees.
Beat the eggs with a whisk until smooth.
Add the half and half to the egg mixture and mix until the milk and egg are creamy.
Remove the rosemary leaves from its stalk and add to egg mixture.
Salt and Pepper the mixture.
Remove the kale leaves from the thick stalks, rinse well and chop in medium pieces (the kale will shrink smaller as it cooks).
Add the kale to the mixture and stir well to incorporate the kale.
Pour the mixture into a well seasoned cast iron skillet. This recipe works well with a small 8-9 inch skillet and serves 2-4.
Bake in the oven for 20-30 minutes until the eggs start puffing up; then open oven and add the Parmesan cheese across the top of the mixture. Be careful when closing the oven door that it doesn't slam closed as this could cause the eggs to fall.
Return to the oven for approximately 5-10 minutes and bake until bubbly and slightly brown on top. To test, use a toothpick to skewer the center and if it comes out clean, the quiche is ready.
Remove from oven and let rest a couple minutes.
Slice in pie shaped pieces and serve warm.
Ingredients for Grated Cheese Mixture
To keep the saturated fat content lower, I like to make a cheese mixture of non-fat mozerella and Parmesan Cheeses. Just add 1/2 cup non-fat shredded mozerella with 1/4 cup shredded Parmesan. Mix them well and use as the topping.
Cook's Notes:
This dish goes well with your favorite toppings such as salsa, non fat yogurt, or a fruit chutney. Serve with a crusty piece of french bread and a bowl of fruit or your favorite roasted vegetable.
Enjoy!
Kommentarer