I got the inspiration for this recipe from the electric skillet quiche that my friends Gary and Linda Straka make using a refrigerated pie crust. Their recipe is delicious, but it makes 6 servings (Or 8 if using the 12″ skillet). I wanted to be able to make an easy, healthy, stove-top quiche for my husband and me.
I’ve been using tortillas for years as pizza crusts, an idea I borrowed from Weight Watchers®. Why not use a tortilla for a quiche crust? Nothing ventured, nothing gained, so I headed to the laboratory kitchen to experiment.
We had the quiche this morning for breakfast. For a first-time effort, it turned out good! I used whole wheat tortillas, egg substitutes, skim milk, and reduced-fat cheese.
RECIPE
3/4 cup egg substitute (or 3 eggs)
1/4 cup skim milk
½ tsp salt (and other seasonings to taste)
1 8″ flour tortilla
1 tsp. butter
1/4 cup optional ingredients (your choice)
1/4 cup reduced fat cheese (your choice)
Combine the egg substitutes, milk, and salt in a blender and whip until frothy. Melt one teaspoon butter in the bottom of a quality, stainless steel pan (I use a 2 quart, but whatever fits your tortilla is fine). Place the tortilla in the skillet to form the crust of the quiche. Heat the pan on Low.
Pour the egg mixture into the tortilla “crust.” Add whatever ingredients you prefer (e.g. mushrooms, diced ham, peppers, onions) then sprinkle grated cheese on top.
Cover and cook for 20 minutes. Check to see if the egg mixture is set. If not, cook a few minutes more. Don’t overcook. (Caution: Don’t mistake melted cheese for uncooked egg product)
Remove from heat. Carefully cut the quiche into fourths and lift from the pan, using a small spatula.
As I prepared it, two quarter pieces of the quiche counts as three points on Weight Watchers®.
For the optional ingredients, I used minced onion, red bell pepper, and broccoli. Or use a handful of frozen seasoning blend, which I keep on hand. It is a mixture of diced onions, bell peppers, and celery, and is a wonderful time-saver available in the frozen food section of your supermarket. Next time I’ll try sliced mushrooms and Swiss cheese. Yum! Experiment and have fun with this recipe. Bonus: No need to light the oven!
Cheri
Want to bake your sweetie something for Valentine’s Day but nothing too unhealthful? Try my valentine heart cookies. Although I use refined flour and sugar, there’s no cholesterol, no high fructose corn syrup, and only good fats. If you don’t overindulge, a couple of these cookies won’t ruin your diet. In the spirit of hasty tasty meals, this one skips the measuring of dry ingredients and the mess of food coloring by using red velvet cake mix. It’s a trick I use for Christmas cookies, too. Enjoy!
HASTY TASTY MEALS BLOG 