A Sunny Sunday Morning Kitchen

Quiche is a gustatory extravagance. With the heavy involvement of eggs, cream, and, generally, cheese...not to mention the butter or, even worse, shortening in the pie crust, quiche is anything but artery friendly.

But, this morning, with the sun shining brightly in my kitchen window, and all ingredients on hand, I had to go for it. Cause you know, sometimes you just have to say, "let there be quiche!"

I have a recipe that calls for 6 eggs and 2 cups of heavy cream. Um....let's look and see what else we can find in my pile of recipes and cookbooks. Here's a much better option! Light(er) Quiche. I decided to make 2; Spinach/Feta/Bacon, and Ham /Cheddar.

Light(er) Quiche

Basic quiche:

1 9" refridgerated pie crust (yeah, I cheated on that part)

Preheat oven to 425*. Press crust into a 9" pie pan. Bake 5 minutes. Remove, reduce heat to 375*

3 eggs
3/4 cup low-fat milk
1/2 teaspoon salt
Black pepper to taste

Mix all ingredients together with a whisk. Add fillings. Mix.

Spinach/Feta/Bacon Filling:

4 slices cooked bacon, crumbled
1 handful fresh spinach leaves, diced (sorry, I didn't measure)
1/2 cup crumbled feta
1/2 cup shredded mozzarella


Ham/Cheddar Filling:

4 oz ham steak, cubed
3/4 cup shredded sharp cheddar
1/4 cup shredded mozzarella (cause I ran out of cheddar, but this is a nice mix anyway.)

Pour entire mixture into pie crust. Bake at 375* for 30-35 minutes, until golden brown.

Meanwhile, play in the sun.


Oh, and it's a good idea to have some swell music going, too. It makes the quiche turn out better.

Remove and let cool for at least 10 minutes before serving. This can be served hot, room temperature, or cold...it's good anyway you choose :)