Easter morning my mother and I woke up at 6:00 am for sunrise service on the beach. After the service we always walk the beach enjoying the cool ocean breeze and watch the Sunday school kids dive into the ocean for the first dip of the year. Easter is a time of renewal and it always gets me excited for fresh food, new recipes and lots of seasonal fruits and vegetables!
When we returned home, my mom and I got to cooking our Easter brunch. This menu is special for us because we will be serving it next week at my cousin Ellen’s Breakfast at Tiffany’s Bridal Shower. This was the test run, and we were using my father as our guinea pig.
Our goal was to create a slim down brunch that was tasty! The menu consisted of: strawberry prosecco soup, a variety of quiches, Waldorf salad, pecan rolls and prosecco cocktails. The meal was so taste and satisfying, you would have never guessed it was a slimmed down version. My father even gave it the thumbs up! The best part for me was leaving the table satisfied without that post-brunch bloat that I often get.
Today I am going to share with you our Slimmed Down Quiche recipe that we got out of Shape Magazine. The typical slice of quiche contains 618 calories and 44 grams of fat, the Slimmed Down Quiche has only 244 calories and 16 grams of fat per slice. What an improvement! As always we add our own spin on the recipe by adding more vegetables and herbs that made it supper yummy. We also skipped the meat this time.
This is recipe also is wonderful to reheat. I have been having Slimmed Down Quiche for lunch all week.
Slimmed Down Quiche:
Ingredients: 1 frozen whole- wheat pie shell, 3 large eggs, 2 large egg whites, 12 oz can of low-fat evaporated milk, 1/4 tsp cayenne pepper, 1/4 tsp turmeric, 2/3 cup reduced fat grated cheese (we used mozzarella this time), 2 Tbsp Basil and Vegetables (onions, peppers, broccoli, asparagus and tomatoes).
Servings: 6-8 slices
Step 1: Pre-heat the oven to 375 F. Combine 3 large eggs, 2 large egg whites and 12 oz can of low-fat evaporated milk.
Step 2: Chopped and dice your vegetables for the quiche. Add you cayenne, turmeric and cheese to the eggs mixture. Place your whole wheat pie crust into your pie plate.
Step 3: Add your chopped vegetables and herbs to your egg mixture. Transfer egg mixture to pie crust.
Step 4: Place quiche in the preheated oven on the center rack. Let bake for 45-50 minutes, until the filling is puffed and the middle is slightly wobbly. The filling will continue to set as the quiche cools.
Step 5: Cool on a rack for 10 minutes and slice into 6-8 wedges and enjoy!