quiche

For this recipe, substitute low-fat buttermilk in place of heavy cream for a lower fat yet creamy mouth-feel. Also, make your own crust. It’s so easy… Source Mushroom and Gruyère Quiche Special Equipment Rimmed baking sheet Preheat Oven Preheat oven to 400°F Prerequisite Recipes Half a recipe of Pâte Brisée Ingredients ¼ pound cremini mushrooms, cut into quarters or eighths, depending on size ¼ pound portobello mushroom caps, diced ¼ pound shiitake mushrooms, stems removed and discarded, cut into quarters ½ medium yellow onion, thinly sliced 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper ½ cup low-fat buttermilk 2 eggs 1 tablespoon chopped fresh thyme 4 ounces gruyère cheese, shredded (about 1 ½ cups) 2 teaspoons chopped fresh thyme Preparation Roast Mushrooms and Onions In a large bowl, toss: Cut mushrooms Onion Olive oil Salt Pepper Place on a rimmed baking sheet in a single layer....

I’ve modified this recipe to streamline the cooking of the veggies and the final quiche. Source http://www.wholefoodsmarket.com/recipe/crustless-broccoli-and-onion-quiche Special Equipment 9" Cast Iron Skillet Preheat Oven Preheat the oven to 350°F. Ingredients 1 tablespoon extra-virgin olive oil 1 large onion, diced 2 cups broccoli florets, cut into 1-inch pieces 4 large eggs 1 cup low-fat (1%) milk 1/3 cup freshly grated Pecorino Romano cheese ½ teaspoon fine sea salt Freshly ground black pepper ½ teaspoon dried oregano ¼ cup brown rice flour –or– whole wheat flour dash paprika Preparation ===Cook Onion & Broccoli...