NY Resolution: eat more quiche!

Quiche is a great alternative to meat-dense meals, and will accommodate a great variety of vegetables, cheeses and other tasty ingredients. My household will be eating more of them in 2011 — I hope you find this idea could work for you, too. If you dial down on the meat, eating more eggs will likely NOT boost your cholesterol. Give it a try, eggs are inexpensive protein!

Here’s a nice variation on the theme. Think about topping it with tomato slices and zucchini (photo from ChaosQueen) — beautiful, no?

Swiss And Spinach Quiche
Ingredients: 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       shaped shell  prepared piecrust ( I love Marie Callender's)
  4             ounces  swiss, gouda or fontina cheese -- cut into strips
  1                cup  mozzarella cheese
  2        tablespoons  flour
  1                cup  skim milk
  3                     egg -- slightly beaten
     1/4      teaspoon  salt
     1/2      teaspoon  black pepper
     1/4      teaspoon  nutmeg
     1        package  frozen spinach -- cooked and drained
     4        ounces   fresh goat cheese (chevre)
Preparation:Heat oven to 450 degrees F. Pre-bake prepared piecrust for 10 minutes. After removing piecrust from oven, turn heat down to 375 degrees F. In medium bowl, toss cheeses with flour, and arrange evenly over crust. Using same bowl, mix milk, eggs, salt, pepper, nutmeg and spinach until blended. Pour over cheese and dot with pinches of fresh goat cheese, and if desired, alternating slices of fresh tomato and zucchini. Bake 40 to 50 minutes or until golden brown. Serve warm.
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