Robin’s Healthy Take: Hugs and Quiches

by in Robin's Healthy Take, December 15, 2011

quiche

I don’t know why I don’t make quiches more often. Every time I make them, my family goes wild and I think, “I should make a different one every week!” Quiches are ideal for a fall and winter breakfast, brunch, lunch or light dinner. They’re also perfect for Sunday football parties (especially for folks in time zones where games start at 9:00 AM)! And for you planners out there, they can be made ahead and refrigerated up to 2 days before baking. Check out my two quiche recipes, tweaked a few ways:

I used refrigerated pie crust to speed up prep work.

I added a little half-and-half – just enough to make a rich filling, but not enough to rocket calories and fat.

I added broccoli to a semi-traditional ham and cheese quiche (I also added parsley and Dijon).

I kept the recipes similar so you can use either one as a guide to create new versions with ingredients you have handy.

Smoked Ham and Gruyere Quiche with Broccoli

You can substitute Swiss cheese for the Gruyere if desired.

Serves 4-6

9-inch refrigerated pie crust

2 cups broccoli florets (about 1 crown)

1 cup shredded Gruyere or Swiss cheese

1/2 cup diced smoked ham

1 cup low-fat milk (1%)

1/4 cup half and half

3 large eggs

2 tablespoons chopped fresh parsley

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375 degrees.

Press pie crust into the bottom and up the sides of a 9-inch pie plate. Set aside.

Blanch broccoli in a small pot of boiling water for 30 seconds. Drain and arrange broccoli in the bottom of pie crust. Top with cheese and ham.

Whisk together milk, half and half, eggs, parsley, mustard, salt and pepper. Pour mixture over broccoli, cheese and ham.

Bake 30-40 minutes, until crust is golden brown and filling is set. Let stand 10 minutes before slicing into wedges.

sun-dried tomato quiche

Sun-dried Tomato and Herbed Cheese Quiche

Serves 4-6

9-inch refrigerated pie crust

2/3 cup thinly sliced oil-packed sun-dried tomatoes (drained of excess oil)

1/2 cup chopped scallions

4 ounces crumbled herbed feta cheese (such as garlic and herb)

1 cup low-fat milk (1%)

1/4 cup half and half

3 large eggs

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375 degrees.

Press pie crust into the bottom and up the sides of a 9-inch pie plate. Arrange sun-dried tomatoes and scallions in bottom of pie crust. Sprinkle feta cheese over top. Set aside.

Whisk together milk, half and half, eggs, salt and pepper. Pour mixture over sun-dried tomatoes, scallions and feta.

Bake 30-40 minutes, until crust is golden brown and filling is set.  Let stand 10 minutes before slicing into wedges.

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Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Takes 5” and “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

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Comments (10)

  1. FDH says:

    How do you make this ahead? Do you refrigerate the filling in the crust uncooked for up to 2 days?

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  3. Whispering Misty…

    So sorry you’ll skip the workshop!…

  4. […] Robin’s Healthy Take: Hugs and Quiches | Healthy Eats … – Dec 15, 2011  · For a healthy breakfast, brunch, lunch or even dinner, make a quiche. If you’re looking to save time, make it ahead, you can refrigerate it for up to two days. […]

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