Tag Archives: quiche

Italian Spaghetti Squash Quiche

Last night I decided I wanted to make something a little different for dinner. I hadn’t made a Quiche in a while so I thought about doing that. I also had a nice spaghetti squash sitting on my counter and wanted to use it soon. Good thing I decided on the spaghetti squash! When I cut it open a few seeds inside had sprouted! And we’re talking a good 3-4 inches! Crazy! But I also decided to make a Quiche. I combined the two. I just threw stuff together that I had in the refrigerator and voilà! A new delicious taste for dinner! (Or breakfast the next day!)
 I only used half of the squash and it was plenty. And to make it all worth while, ¼ of the Quiche is only 272 calories! Bonus!
 This recipe will make about 8 pieces We usually each have ¼ of the Quiche as a serving though. Oh and did I mention, it’s crustless!

2013-03-13 21.26.07
Ingredients:
½ of a spaghetti squash cooked and scraped out into a bowl. (Cook any way you are used to. I microwave it, cut side down in a shallow casserole with some water for about 10-15 minutes until soft)
1 cup fat-free half-and-half
3 eggs (You can use egg beaters if you want), beaten
1 cup shredded low-fat part-skim mozzarella cheese
1 chicken sausage (any kind you like is fine. I used a Casual Gourmet tomato and mozzarella one), cut into small pieces
2-3 fresh basil leaves, minced
½ teaspoon fennel seed
1 head roasted garlic, chopped (I had it in the fridge, garlic powder will be good too if you want)
Salt & pepper to taste
Directions:
1. Mix all ingredients in a large bowl
 2. Pour ingredients into a casserole dish or any type of baking dish you have. An actual Quiche pan may be too small. Spray the pan with cooking spray.
3. Bake at 375 for about 45 minutes. Let sit about 10 minutes when done. It will rest this way.

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Zucchini Quiche

Now before you think this is just another boring Quiche, think again! This recipe is one of the most incredibly moist, creamy and delicious Quiche recipes I’ve ever made. It was originally a Weight Watchers recipe that I changed a bit. My version came out incredible. My husband loved it and I can’t wait to make it again. The wonderful thing about it is that there is no cream, no milk, no half-and-half at all in this recipe! It is pretty low-calorie and yet tastes so decadent that you’d never believe it good for you! Well it is. A great recipe to make ahead and freeze too! The original recipe was for ‘mini Quiche’. It was supposed to make 48 little tiny Quiche type bites. Great for a brunch or breakfast. I chose not to do that and we had it for dinner. And breakfast, and lunch. You will not miss the crust. Who needs all those extra useless calories! Crust just covers up the taste and creaminess of the Quiche! The Quiche was so fluffy I was amazed. Usually when I make something like this it falls and flattens when it cools a bit. Not this recipe! 

A side note, I have also gone back to Weight Watchers for what seems like the 20th time. I had to make a change. Couldn’t go on just eating everything in sight and expecting the weight to stay off. So I am back on track. In three weeks I have already shed 5.2 lbs and I’m not stopping till I get where I want to be. It’s a good thing all around. But don’t worry, my recipes won’t all be Weight Watcher recipes or “diet” recipes. But they will be leaning toward the healthier and leaner type stuff. Don’t get me wrong, I’m not giving up my cocktails either, so when I find another great one, I will share! Now if I could just figure out a way to exercise while blogging…hmmm…

Ok here is the recipe!

INGREDIENTS:

cooking spray

2 medium uncooked zucchini, peeled and shredded

3 shallots finely chopped (or one small onion chopped)

3-4 cloves garlic chopped

1 cup shredded or grated parmesan cheese

6 large eggs

½ cup all-purpose flour

¼ cup basil, fresh, finely chopped

3 tablespoons extra virgin olive oil

2 teaspoons baking powder

1 teaspoon sugar or sugar substitute

1 teaspoon kosher salt

½ teaspoon black pepper

OMG So incredibly creamy and delicious!

DIRECTIONS:

  • Preheat oven to 375ºF. Coat a glass or non-stick Quiche pan or round casserole dish with cooking spray.
  • Combine all ingredients in a large bowl and pour into prepared dish.
  • Bake until bottom is golden brown and Quiche is cooked through. (I cooked it 30-45 minutes. Check after 30 minutes. Make sure it’s not too loose and watery.)
  • Remove from oven and let cool for a few minutes before serving. The Quiche will continue to set up.

Makes 6-8 servings.

Baked Shrimp Quiche (Formerly Known as Baked Shrimp Balls!)

Yes, the shrimp balls did not come out so good. I followed the directions and though they looked and smelled good they tasted pretty bad. So the next night I took all 25 or so of them, crumbled them up in a large bowl. This didn’t take much as they were falling apart to begin with! They already had onions, garlic, and the rest of the ingredients so I was halfway there! I just added 1 cup of egg beaters, 1 cup fat-free half-and-half, about 10 ounces frozen chopped spinach (thawed and squeezed out) and some shredded low-fat cheese. (About 2 cups). Threw it all in a large round casserole dish and baked it for about 45 minutes at 350º. And presto! A delicious dinner saved! So much better all around. And since I don’t use a crust you save more calories!

Crustless Dinner Quiche

This is a very filling dish which is great for leftovers as breakfast the next day! I use most of the same ingredients each time though I will switch sometimes depending on what I have on hand. I always add spinach but I will vary if I put in chicken, shrimp, scallops, sausage. And you will not even miss the crust! It comes out almost like a Quiche casserole. It’s always a good “go to” dinner if you can’t figure out what to make. It’s easy and actually good for you! I usually use egg beaters (plain or flavored) and fat-free half-and-half. Feel free to use real eggs and milk if you want the full fat version. Make sure also with any of the high water content foods like the spinach and shrimp to get as much water out of them as possible.

INGREDIENTS:

1 cup EggBeaters (or any egg substitute)

1 cup fat-free half-and-half (or 2% milk)

1 cup chopped frozen spinach, thawed and squeezed dry

1 medium onion, chopped

2 cloves garlic, minced

½ teaspoon dill

1 teaspoon basil

2 teaspoons parsley

1 cup salad shrimp, thawed and drained well (or enough cooked chopped shrimp to make a cup)

2 pre-cooked chicken sausages, roughly chopped (any flavor you like)

few dashes hot sauce

1 ½ cups shredded 2% cheese of your choice (I usually use cheddar)

DIRECTIONS:

1. Combine all ingredients except for ½ cup of the shredded cheese, in a large bowl. Mix well.

2. Pour into a round deep dish baking pan. I use a 10″ round which is about 2″ deep. It has to be deep enough to hold all of the mixture. Sprinkle the ½ cup of shredded cheese over the top.

3. Bake at 350º for about 45 minutes. The top will puff up and then settle when you take it out of the oven. Let sit for about 5-10 minutes. Cut it up and serve!

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