Broccoli and Sweet Peppers Quiche

There’s something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year – but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)

The second recipe is a basic recipe but is great for entertaining or days when you really want to indulge! Feel free to change these recipes and add or omit different vegetables and types of cheeses. I’ve also posted a recipe for an asparagus, ham and Gruyere quiche. See my other examples below.

Fairytale Spinach and Mushroom Quiche
Serves 6

Ingredients:
1 frozen whole grain 9 inch pastry shell (Like Wholly Wholesome at Wegmans)
2 cups of fresh spinach, washed and chopped 
2 teaspoons of olive oil
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 cup of sliced mushrooms
2/3 cup of grated Parmesan cheese
1 cup of soy or almond milk
1 egg
3 egg whites
Directions:
Preheat the oven to 375 degrees. Bake the pastry shell for 12 minutes or until browned. (It will be difficult to see if it is brown since it’s a multigrain crust.) 
Add a tablespoon of the oil to the skillet over medium high heat. Saute the spinach until its wilted down, about three minutes. Add the remaining tablespoon of oil and saute the mushrooms until they’re browned.
Sprinkle 1/3 cup of the Parmesan cheese on the bottom of the crust. Top with the spinach and mushrooms.
In a separate bowl, mix the almond milk, egg and egg whites. Pour over the spinach and mushroom mixture and sprinkle with the remaining Parmesan. Bake for 45 minutes until it puffs up and the top is firm and golden brown. Serve warm or cold.

Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.

 Fairytale Broccoli, Cheddar and Sweet Pepper Quiche
(Serves 6)

Ingredients:
1 pillsbury pie crust 1 1/2 cups of diced cooked ham
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
4 eggs
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)
2 tablespoons olive oil


Directions:

Preheat the oven to 375 degrees.  Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.


In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Place the Pillsbury Pie Crust into a 9 or 10 inch pie baking dish. Arrange onions, peppers and broccoli in the crust. Top with the sprinkled cheese. Pour the egg mixture of the ingredients.  

Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn’t burn. Serve warm or cold.


Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.

Broccoli, Cheese and Sweet Pepper Quiche

Here are some other variations I have tried. Quiche is easy so don’t be afraid to get in there and mix up your ingredients and try different combinations! 

Broccoli, Cheddar and Ham Quiche
Broccoli and Four Cheese Quiche
Spinach, Tomato and Mozzarella Quiche

Enjoy!
“Alan Jackson Dip”
The Grand Ole Opry, Nashville, TN

The Grand Ole Opry reopened its doors to Music City last week, five months after the Cumberland River overflowed its banks and wreaked havoc onto the city of Nashville.  The Grand Ole Opry suffered heavy damage from the floods and underwent a massive restoration as a result. 

For those who are unfamiliar with the Grand Ole Opry, it is the world’s longest running radio program which features American country music, blue grass, folk, and gospel.  It is a weekly country music stage concert that has aired live on the radio and now television since 1925.  It is a tremendous honor to become a member of the Grand Ole Opry and some of its’ elite members include Hank Williams, Patsy Cline, Roy Acuff, Minnie Pearl, Johnny and June Carter Cash.  Modern country music members include Dolly Parton, Garth Brooks, Trisha Yearwood, Reba McIntire, Alan Jackson, Carrie Underwood, Trace Atkins, Dierks Bentley, Josh Turner and Brad Paisley.  Blake Shelton will be inducted as its newest member this year.

Even though it was displaced as a result of the May flooding, the Grand Ole Opry broadcasts were not disrupted and instead found a temporary home in other venues. Click here to see Dierks Bentley give a backstage tour of the restored Opry House on Facebook.

Grand Piano at the Opry House before the May 2010 flood.
 As a proud member of the Opry Fan Club, I was devastated to hear of the damage to the Opry house and the city of Nashville and am very happy to hear of its grand reopening. One of the best southern feasts I have ever had was actually at annual Opry Fan Club brunch. Being from the Northeast, I had never seen brunch served this way before and was really intrigued by the combination of ingredients. (Think: fruit salad, but smothered in some kind of mayonnaise or yogurt sauce, corn bread, pulled pork, etc. Not diet friendly, but delicious and very Paula Deen-esq.)
The Grand Ole Opry Fan Club
Annual Southern Brunch.

There is even an Opry cookbook, Around the Opry Table by Kay West, which features the favorite personal recipes of many Opry members.  Here is a recipe that I adopted from the feature on Alan Jackson. This dip is one of my go to recipes because it’s easy and is absolutely delicious and ADDICTING.  I make it often and when I don’t make it, everyone complains. It’s the perfect snack to accompany your it’s 5 o’clock somewhere beverage.
Alan Jackson in concert at the Mohegan Sun Arena in Wilkes Barre, PA.
Alan Jackson Dip
Ingredients
2 bags of reduced fat 2% shredded cheddar cheese (I like Sargento Natural or Kraft. Don’t get the finely shredded cheese for this recipe. The thicker cut, the better.)
1 container of large stuffed pimiento olives, chopped 
1/2 cup of reduced fat mayo
salt and pepper
Optional: Franks hot sauce
Assorted crackers or pita chips to dip with!

Directions
Mix together the above ingredients in a large bowl and serve! If you want to give it a quick, add in some Frank’s hot sauce. Really, that’s it!

Jumbo stuffed pimiento Spanish olives.

Enjoy!