Julia's Quiche aux Campaignons, health-a-sized
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 167.7
- Total Fat: 11.4 g
- Cholesterol: 34.7 mg
- Sodium: 182.1 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.0 g
- Protein: 5.5 g
View full nutritional breakdown of Julia's Quiche aux Campaignons, health-a-sized calories by ingredient
Introduction
I love Julia child, but all that butter and cream doesn't love me. I was craving quiche though, and had tons of fresh shrooms, so I updated her mushroom quiche to make it much healthier. I love Julia child, but all that butter and cream doesn't love me. I was craving quiche though, and had tons of fresh shrooms, so I updated her mushroom quiche to make it much healthier.Number of Servings: 8
Ingredients
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1 frozen pie crust, 8 to 9 inches, partially baked (about 10-15 min at 400 degrees)
1/4 c minced onions
1-2 cloves minced garlic
1 tbsp extra virgin olive oil
1/2 to1 tbs butter (I used 1/2, Julia uses 3 with no EVOO)
1 container mushrooms, about 8 oz
1/4 c white wine (optional, highly recommended)
a few sprigs fresh thyme
fresh oregano
salt & pepper
2 fresh eggs
1/2 liquid egg whites, or 2 egg whites if you are less lazy than me
1/2 cup fresh grated gruyere, or other swiss cheese
1/2 cup almond milk, or coconut milk beverage (you can use real milk if you want but the fat and caloric content will be more than this)
sundired tomatoes, sliced (try to find fresh, NOT oil packed)
green tops of scallions, chopped
Directions
1)- Preheat oven to 400. Partially bake DEFROSTED pie crust, about 10-15 minutes. Don't forget to prick holes in the bottom and sides to keep the crust from bubbling. (I used this time to prep my veggies)
-Remove promptly and cool on wire rack at least 15 min.
-Reduce oven temp to 375.
2)- Heat olive oil and onions over medium-low heat in a medium sized, heavy bottomed skillet, and cook gently until softened, but not browned. I actually like to add my salt and pepper at this point, but season as you like!
-Add butter, let it melt; then add garlic, mushrooms, white wine, thyme and oregano. Cover and keep cooking over low heat for 8 minutes.
-Remove lid, raise heat until the liquid boils, and continue to cook until the liquid has completely evaporated and the shrooms begin to saute in the butter. Remove from heat.
-if using fresh thyme, REMOVE at this point. nobody wants those woody stems in there slice o' quiche.
3)-combine eggs, egg whites, almond milk and cheese in a large bowl. whisk gently.
(**note: if using coconut milk beverage, make sure it is the BEVERAGE and not a can of just "coconut milk". as delicious and creamy as it would probably be, the fat content would go way way way up**)
-Carefully fold mushrooms into egg mixture. Do this a little bit at a time, so that the eggs do not start to set.
4)-Pour eggs & shrooms into prepared pie shell. Make sure the shrooms are evenly distributed.
-Scatter sun dried tomatoes & scallions evenly across the top
-For extra nice browning, you can dot the top with a little more butter, no more than 1/4 tbsp
-Bake at 375 for 25 to 35 minutes, or until the eggs are completely set and the top is nicely browned. Serve hot!
I also serve this for dinner with a side of roasted fingerling potatoes and some steamed greens. Delish!
You can really use whatever veggies you want in the quiche, but if you omit the cheese you will need more eggs and milk stuff!
Number of Servings: 8
Recipe submitted by SparkPeople user MANDAHOP.
-Remove promptly and cool on wire rack at least 15 min.
-Reduce oven temp to 375.
2)- Heat olive oil and onions over medium-low heat in a medium sized, heavy bottomed skillet, and cook gently until softened, but not browned. I actually like to add my salt and pepper at this point, but season as you like!
-Add butter, let it melt; then add garlic, mushrooms, white wine, thyme and oregano. Cover and keep cooking over low heat for 8 minutes.
-Remove lid, raise heat until the liquid boils, and continue to cook until the liquid has completely evaporated and the shrooms begin to saute in the butter. Remove from heat.
-if using fresh thyme, REMOVE at this point. nobody wants those woody stems in there slice o' quiche.
3)-combine eggs, egg whites, almond milk and cheese in a large bowl. whisk gently.
(**note: if using coconut milk beverage, make sure it is the BEVERAGE and not a can of just "coconut milk". as delicious and creamy as it would probably be, the fat content would go way way way up**)
-Carefully fold mushrooms into egg mixture. Do this a little bit at a time, so that the eggs do not start to set.
4)-Pour eggs & shrooms into prepared pie shell. Make sure the shrooms are evenly distributed.
-Scatter sun dried tomatoes & scallions evenly across the top
-For extra nice browning, you can dot the top with a little more butter, no more than 1/4 tbsp
-Bake at 375 for 25 to 35 minutes, or until the eggs are completely set and the top is nicely browned. Serve hot!
I also serve this for dinner with a side of roasted fingerling potatoes and some steamed greens. Delish!
You can really use whatever veggies you want in the quiche, but if you omit the cheese you will need more eggs and milk stuff!
Number of Servings: 8
Recipe submitted by SparkPeople user MANDAHOP.
Member Ratings For This Recipe
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