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. 😀 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! 😀
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! 😀
Lunch comes in at 11 points, including the chips and pineapple (so the sandwich is 9 points).
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.
- 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!
This has to be my favorite post of all time – I want to try EVERY recipe – ESPECIALLY that quiche! My mouth is actually watering!
i’m loving the look of those kebabs! i dont make them all that often but this summer i plan to seriously grill often. i love that you can easily grill any meat, vegetable and fruit and presto! instant meal! kebab onions are a favorite of mine too, i have to admit 🙂
You never fail to make me sooooo hungry! I’ve have taken down so many of your recipes to try. Thanks so much for sharing them and your fabulous photos. You leave me drooling. 🙂
Oh my, those kabobs look ridiculously amazing! Yum!
My office had a work lunch yesterday – so they brought in Olive Garden. In an effort not to exclude myself, I partook in the free food. 🙂
Not a bad way to go with the potatoes. Looks like you’re denying yourself a thing. As for what I’ve been eating for lunch… baby bella mushroom burgers with some apple slaw. Delicious! Thanks for the post!
That potato crust sounds so yummy! And I’d like a few kabobs please!
Ooo potato crust and goat cheese – that’s one amazing looking quiche! So perfect for a nice brunch!
Very Creative crust for the quiche, love the idea of putting it in a loaf pan. You are brilliant!
We use to have a place to go and get kabobs and they were served over basmati rice and delicious. They looked a lot like your kabobs. I want those now! That marinade would also be good with shrimp! Thanks for the great recipes Biz.
Mustard based BBQ sauce!?!? I need to order this pronto!!
Nothing says summertime like kabobs on the grill! YUM!
I LOVE quiche! I also make them in the tiny pan! Perfect for only a few servings!
I like taters! Is there nothing they can’t do?
Lunch for me was BBQ chicken on socca bread. Yum!
Lunch was a black bean & mango quesadilla with 1/2 an avocado. It was little higher in cals than I usually go for, but that’s what happens when you ask your father to pick you up some tortillas & don’t specify a brand. 🙂
Do you grill the chicken and vegetables all together? Doesn’t the veg cook much faster?
I tend to like my zucchini on the crunchy side, so I always cook them together. 😀