Reduced-Fat Quiche with Chicken Basil and Italian Cheeses

So, today I was on a mission! I wanted to see if I could make a reduced-fat quiche that actually tasted good. I am happy to report that I actually like this one better than the one I made last night!




Here is what I used.

Ingredients

• 1 9-inch pie crust
  
• 4 chicken breast tenders cooked and diced
• 4 medium eggs
• 3/4-1 cup fat-free half and half
• 1/2 cup low-fat cottage cheese
• 1 cup reduced-fat shredded Italian cheese blend
• 1/2 tsp minced garlic
  
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• tomato slices

Poke your pie crust with a fork a number of times and place in a 375 degree oven for about 10 minutes. While your crust is in the oven, take out a large bowl. Add your eggs and half and half, whisk to combine. Now, add the cheeses, garlic, basil, salt and pepper stir well. When your pie crust is done, remove from oven and arrange your chicken in the bottom. Pour the egg and cheese mixture over your chicken. Set you tomato slices on top. Place back into the oven and bake for 45-60 minutes until browned and set.

This has a great flavor and a pretty firm consistency. Give it a try, I think you will really enjoy it!

:0)

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Broccoli Bleu Cheese and Tomato Quiche

I don't think I have had quiche for at least a year and for some reason it just sounded good. Also, I needed to use up the rest of my Bleu Cheese from last night's dinner.

Here's what went into this quick and easy little quiche.

This would make a really nice dish for Easter Brunch!

Ingredients

• 1 9-inch pie shell (I know, I am such a cheater!)
• 2 cups frozen (or fresh) chopped broccoli (if using frozen, warm just a bit in the microwave and drain)
  
• 1/2 cup crumbled Bleu Cheese (or Feta)
  
• 4 eggs (I used medium eggs. If you have large eggs, 3 will be fine.)
  
• 1/2 cup milk (Forget you see non-fat milk in this picture! Use whole milk, it works better!)
  
• 1/4 cup cream
• 1/2 tsp salt
  
• 1/4 tsp pepper
• 1 sliced tomato

Bake your pie shell in a 375 degree oven for 15 minutes.

In a large bowl, whisk together your eggs, milk and cream. Add your remaining ingredients (except the tomato) and stir to combine. Pour into your pie shell and top with tomato slices. Place back into the oven and bake for 45-60 minutes until set and nicely browned. (Be sure to watch that your crust doesn't get too brown. If it starts to look too dark, carefully cover it with foil.)

Serve with a green salad.

~Enjoy~

;0)

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