Quiche is one of my favorite dairy side dishes. It comes in many varieties. I chose mushrooms because I invariably use mushrooms in most of my dishes except for desserts. A quiche consists of a savory pie crust and a vegetable/cheese filling. Quiches comes in many varieties with many ingredients. There are non dairy quiche recipes and crust-less quiche recipes as well. I tried each on separate occasions and they were very delicious. Certain crustless quiche recipes may require a water bath. Meaning, you place the prepared quiche in a large roasting pan, fill the pan half way with boiling water and bake it that way. A lot of people use this technique with cheese cakes and flans. This method prevents curdling and crackling of the pie. For a non dairy version, you can replace milk and cream with soy/rice milk or non dairy creamer. Some use mayonnaise depending on what the recipe requires for. As I mentioned before, you don’t have to limit yourself with mushrooms. You can use any vegetable of your choice in the market. You can even use a little of each. If you want to make a quiche with mushrooms,onions,broccoli,and spinach, you can do that. While most quiches require a lot of heavy cream and cheese, I tried searching for viable healthy lighter alternatives and my version worked just as well. Generally, quiches are served as breakfasts but they can be eaten as a side dish for lunch or dinner.
For this recipe, you will need:
- 9 inch pie crust
- 1 large onion diced
- 2 cartons of mushrooms washed and sliced
- 2 large eggs beaten
- 1 1/2 cup of low fat or skim milk
- 1/2 cup of plan low fat Leban
- 2 tablespoons of flour
- 1/4 teaspoon of nutmeg
- Reduced fat cheddar or mozzarella cheese
- Salt and freshly ground pepper for taste
Preheat oven to 375 degrees F. Grease a large skillet with 2 tablespoons of olive oil or cooking spray over medium high heat. Add onions and saute until translucent. Add the mushrooms and saute for another 5 minutes or until they brown. Sprinkle with salt and pepper and saute for another2-3 minutes until no longer watery. Turn off the stove and set aside. In a large bowl, whisk eggs,milk,leban,flour,salt,pepper,and nutmeg. Fold in the mushroom onion mixture. Pour mixture into a prepared pie shell. Sprinkle with shredded cheese. bake for 45 minutes or until firm in the center.
Yields 6-8 servings