Potato Crusted Goat Cheese Quiche and Clean Eating’s Pulled Pork (kinda!)

I was reading Nicole’s blog the other day and she made a potato crusted quiche.  What?!  You know I am the queen of crustless quiche.  Without a crust I can add more cheese. :D  Her question of the day was what is your favorite quiche.  Hands down mine is spinach and goat cheese.  The biggest problem with ordering quiche in a restaurant?  The damn onions!

So I stole her idea of the potato crust, modified it to fit my points for the day, and came up with this recipe.  It makes two servings.  I made it in a glass loaf pan for 2 servings (like I do when I make 2 servings of lasagna).  Each serving is 8 points.

Potato Crusted Goat Cheese Quiche

  • 1 cup egg beaters
  • 1/2 cup liquid egg whites
  • 1/2 cup skim milk
  • 2 cups fresh baby spinach
  • 2 teaspoons minced garlic
  • 1 tsp. olive oil
  • 1 ounce goat cheese
  • 1/2 tsp. crushed red pepper

For the potato crust:

  • 1 cup shredded potato (about 1 medium/large potato)
  • 1 tablepoon flour
  • 1 tablespoon egg white
  • pinch of salt
  • pinch of pepper

Heat oven to 400 degrees.  Mix together the potato, flour, egg white, salt and pepper. (Now I think next time I’ll squeeze out the water in the shredded potatoes).  Press in the bottom of your loaf pan that’s been sprayed with Pam.  Blind bake for 20 minutes.

Mix together the egg beaters, egg white, milk, salt, pepper and crushed red pepper.  Set aside.  Heat a large non-stick skillet with the oil and add the garlic – just when the garlic starts to brown, add the baby spinach and cook a couple minutes, just until wilted.

Remove potato crust from oven.  Pour the wilted garlic spinach over the top, then top with the egg mixture and sprinkle the goat cheese evenly over the top.  Bake for 30-35 more minutes.

On the side I had mixed greens and diced apple (0 points) mixed with 1 tablespoon of Annie’s light goddess dressing.  So this giant plate of food was only 8 points! :D

My friend and I walked again today at lunch – its supposed to rain later in the week, so we are taking full advantage.  We were hangry when we got back!  Lunch was easy to put together.  I am only putting the recipe for the slaw up – because you could sub in any meat and it depends on what type of bread you make – but this is loosely based off of Clean Eating’s pulled Pork Sandwich with Apple Cider Vinegar and Toasted Mustard Seed Dressing (which is not online yet, but on page 72 of the April/May 2011 issue – see if your library carries it and just make a copy!)

Apple Cider Vinegar and Toasted Mustard Seed Dressing

  • makes 3 servings – 2 PointsPlus Each
  • 1.5 cups packaged broccoli slaw
  • 1 tsp. mustard seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of olive oil

In a non-stick pan, toast the mustard seeds until they just about brown – about 5 minutes.  Remove to a bowl.  Add the vinegar and oil and mix well.  Toss with the broccoli slaw – each serving is 1/2 a cup.

So my sandwich was 2 point slice of bread, 2 points (3/4 ounces) provolone cheese, 3 oz. leftover pork tenderloin, chopped, 1/2 cup of the broccoli slaw and a drizzle of mustard bbq sauce.   The bbq sauce I use is from 17th Street Barbecue in Murphreysboro, Illinois.  Bon Appetit crowned them #1 in ribs a couple years ago, and since the barbecue sauce is mustard based, I ordered some online and fell in love.  My MIL even got me an autographed copy of their book as a gift! :D

and it's only 5 calories a tablepoon!

Lunch comes in at 11 points, including the chips and pineapple (so the sandwich is 9 points).

the toasted mustard seeds made this dressing :D

I have Mara to thank for the inspiration for last nights dinner.  I love making chicken kabobs – it just screams summer to me.  I stole her idea – thanks Mara!

Grecian Chicken Kabobs:

  • 4 servings – 5 WW Points Each (just for the chicken)
  • 1 pound chicken breasts, cut into bite size ipces
  • 4 lemons
  • 4 garlic cloves, minced
  • 2 tablespoons (yes, Tablespoons – I double checked!) dried oregano
  • 1 tablespoon olive oil.

Juce and zest the four lemons into a bowl.  Mix in the oregano, olive oil and minced garlic.  Add the chicken and stir to coat – minimum of 30 minutes, but not more than 2 hours because she says that the lemon juice will start to “cook” the chicken.  While the chicken marinates, soak the 4 wooden skewers.  Grill or broil about 4-6 minutes a side.  Thread the chicken with veggies of choice – I chose zucchini.  With the pita bread and tzatziki sauce, dinner comes in at 9 points.

stats for Tuesday:

  • 35 points (including wine)
  • 32 flex points remaining
  • 17 activity points earned
  • average blood sugar 122

Question of the Day:  What are you having for lunch?  Happy Wednesday!