By Susan Reynolds
As with the mac ‘n’ cheese recipe in our March/April issue, I’ve been seeking ways to make quiche that lures GKs into eating healthier whole grains and more vegetables, by making it so tasty they’ll think they’re eating French toast. Give it a try and let me know what you think.
Place 4 slices of gluten-free (or regular) whole grain bread in the bottom of the casserole dish. You can also crumble three slices and use less, if you prefer.
1 Tablespoon butter (or butter substitute)
1 small onion, chopped (1/3 cup)
1 Cup vegetables: coarsely chopped fresh spinach, broccoli crowns, asparagus, tomatoes, mushrooms, or a combo
1 Cup chicken sausage, or bacon
4 eggs or 2 eggs + equal amount of egg substitute; for GKs, I add an extra egg
¼ cup nonfat Greek yoghurt or sour cream
3/4 Cup almond, coconut, or rice milk (2% milk okay too)
3 Tablespoons of light cream
1/8 teaspoon lemon (or regular) pepper
1/2 tsp. salt
1½ Cups (6 oz.) shredded or cubed cheese (Mozzarella or Swiss or Monterey jack); you can opt for ¾ cup regular and ¾ cup low fat cheese.
¼ cup shredded Parmesan cheese or bread crumbs
Heat oven to 325°F.
- In 10-inch skillet, melt butter over medium heat and sauté onion in butter about 5 minutes, stirring occasionally, until tender, and then set aside in a bowl.
- Add another pat of butter to the skillet and sauté vegetables until tender, but not overcooked, and add to onions.
- Sauté chicken sausage or bacon until lightly but not overcooked.
- In a medium bowl, beat eggs (eggs plus egg substitute, if used), milk, light cream, and yoghurt, or sour cream, until well blended and pour into large bowl with other ingredients.
- Arrange four slices of bread (or crumbled bread) in bottom of a casserole dish. Spoon onions/vegetables, meat, and shredded or cubed cheese on top of the bread and then pour the egg mix over it. Sprinkle Parmesan cheese or breadcrumbs on the top.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.