Sunday, February 14, 2010
Spinach Quiche with Zucchini & Potato Crust
I woke up refreshed with Valentine's Day brunch on my mind!
I've been craving quiche all week, and I set forth to make a new recipe.
Actually, I combined a bunch of different recipes to achieve the yummy pie I made, which I highly encourage you to make, too!
While waiting for the quiche to bake, I whipped up a quick and easy topping for the quiche, and provided a deliciously perfect finish.
SPINACH QUICHE WITH ZUCCHINI & POTATO CRUST
2 medium zucchini, shredded
1 large russet potato, shredded
2 Tbsp nutritional yeast
Freshly ground pepper
Cooking spray or butter for coating pan
1/2 cup dry white wine
2 large green onions, chopped
4 cloves garlic, minced
6 oz. frozen chopped spinach (half a bag)
1/2 teaspoon herbes de provence
1 teaspoon Mrs. Dash Chicken seasoning
3 egg whites
3 Tbsp non-fat evaporated milk
1 tomato, sliced very thin
1 Tbsp fine dried bread crumbs
1/2 tomato, chopped coarsely
5 artichoke hearts (not in oil), chopped
2 oz. soy mozzarella, shredded
A few drops of olive oil
Freshly ground pepper to taste
Pre-heat oven to 400°F.
Squeeze shredded zucchini and potato to remove excess liquid. Mix with nutritional yeast and pepper.
Coat a deep dish pie plate with non-fat cooking spray. Spread crust mixture into bottom and sides of pan.
Bake 20-30 minutes until golden brown and edges are crispy.
Meanwhile, saute green onions and garlic in white wine until soft, about 7 minutes.
Add spinach and herbs, cook another 10 minutes until hot and excess moisture is almost gone. Transfer to a mixing bowl and set aside to cool.
In a small bowl, add egg and egg whites. Whisk in non-fat evaporated milk. Add egg mixture to cooled spinach mixture and thoroughly blend.
Remove crust from oven. Reduce oven temperature to 350°F. Spread filling into crust.
Top with tomato slices. Sprinkle bread crumbs over the surface.
Bake for 35-45 minutes or until toothpick inserted into center comes out clean, and filling is firm. Place on a wire rack and cool to room temperature.
Make the topping by placing all ingredients in a small bowl. Fold together to combine. Leave at room temperature.
Cut quiche into 4 equal pieces. Add 1/4 of topping to each portion prior to serving.
It was so beautiful, Ron and I ate our brunch on the back patio!
I served a salad of mixed greens (the arugula and red leaf lettuce came from our garden!) with a homemade strawberry dressing, and we each enjoyed a glass of sauvignon blanc.
The quiche was so filling, we could barely eat a few pieces of fresh fruit!
It was a delicious and memorable meal for Valentine's Day brunch, and let's not forget the part about it not costing $30 plus tip per person!