Every so often in the cold winter months, I start to crave something completely warm, rustic and comforting for a Sunday supper. A simple quiche competely fit the bill, so I had added it to the meal plan for the week. Now that I’m actually paying attention to how many calories i am consuming, I wanted to stray from the usual butter crust and try something different. That is when I decided that i would try and make a crust using olive oil.
I was a little skeptical about the crust as I was going through the preperation and baking process. I was worried that it would just completely crumble away and crossed my fingers and toes as I sliced the quiche up to serve for supper. By golly it worked!!! The flavours were bang on and I managed to keep the calories where they needed to be. I definitely recommend you try this out for a Sunday supper in the near future. Be creative and even change up the filler ingerdients! 🙂
A Winter Quiche
What you need:
- 1 C rolled oats
- 1/3 C soft whole wheat flour
- 3 Tbsp extra virgin olive oil
- 2 Tbsp milk
- 6 eggs
- 2 Tbsp milk
- 75 g fat free ham
- 2 Tbsp chopped green onion
- 1/2 C shredded cheese of choice
- 1 C sliced muchrooms (raw)
- 2 C chopped broccoli (raw)
What you do:
– preheat your oven to 400 degrees F
– add all of the crust ingredients (oats, whole wheat flour, olive oil and milk) into a food processor. Pulse together until it’s nice and crumbly. It should also stick together if you press some of it in between your fingers.
– Press into a greased pie pan. It doesn’t have to be pretty folks as we’re looking for a nice rustic look here.
– bake the crust for about 10-12 minutes until the edges start to brown
– while the crust is working gather up your filling ingredients
– whisk your eggs and milk in a small bowl and then add the cheese
– as soon as your crust comes out, you’re ready to assemble. Start by arranging all of your veggies and meat in the bottom of the crust. I put them in and mixed it up gently with my hands to try and evenly distribute all of the different flavours
– now very carefuly pour your egg and cheese mixture on top so that it fills in all of the empty space.
– gently set the pan in the oven and bake for an additional 30 minutes. It’s as easy as that! When it’s finished, the egg should be set and you should see just a slight crisp on any veggies that are sticking out on top.
It was perfection!
And if you’re curious about the nutrition information on this per slice, assuming you cut it into 6 slices:
Enjoy! 🙂 … it’s even better with a little bit of ketchup on top 😛
Leftovers make a fantastic breakfast too!