Who’s the Hoover in your household? You know, the one who will polish off the stone-cold cheese omelet from this morning’s breakfast or the corner slice of last night’s lasagne before anyone else would even give them a glance? The one who ends up eating the burnt toast or the not-so-pretty waffle that stuck to the griddle? I’m guessing it’s you because, if you’re like me, you hate to see good food go to waste.
Since I am the self-appointed chef in my home, I take full responsibility when something goes uneaten. But any kitchen insider knows that leftovers can be found treasure. This dish is one of those Tupperware delicacies that I am always thrilled to discover. Easily reheated in the microwave or toaster oven, the quiche actually tastes better a day or two after it was baked.
Most quiche recipes begin with a rich roux, heavy cream, or half-and-half (I even found a particularly scary one that called for Bisquick and mayonnaise). The creamy base for this lowfat version, a blended mixture of eggs, cottage cheese and drained yogurt, is every bit as smooth and velvety as a traditional one. To drain the yogurt, I place it inside a sieve that I’ve lined with paper towels and put over a bowl to drain in the fridge overnight. Just recently, I found this Cuisipro Donvier Yogurt Cheese Maker
My mother-in-law, who joins us for dinner every Tuesday evening, requests my quiche week after week. But even the best recipe can get tiresome after too many showings, so I vary the ingredients to create something “new and exciting” each time: sautéed spinach, goat cheese and dill; smoked salmon, cooked potato pieces and chives; or — perfect for the summer months — sautéed zucchini, tomatoes and lemon zest. Make sure the filling ingredients are dry before adding the batter, and chop them up into bite-size pieces so that an array of flavors makes it into each bite.
Do write to me about your favorite quiche variations so I can post them here. Small chance there will be any leftovers but, just in case, whoever is quick enough to snag them will be deliciously rewarded, I promise!
Serves 8
2 tablespoons olive oil, divided
1 large leek, chopped
8 ounces shiitake mushrooms, sliced
4 eggs plus 1 egg white
1-1/2 cups nonfat or low-fat cottage cheese
1/2 cup nonfat or low-fat yogurt, drained of liquid through a paper towel
1/4 cup all-purpose white flour
1/4 cup grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1-1/2 cups grated cheese (I like a combination of smoked Gouda or Gruyère and sharp white cheddar)
1/4 cup chopped chives
4 slices Smoked Veggie Canadian Bacon, diced small (optional)
1. Preheat the oven to 350° and spray a 10-inch pie plate or quiche dish with baking spray.
2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the leeks and cook until soft, seasoning with salt and pepper. Transfer to a large mixing bowl to cool.
3. Add the remaining tablespoon of oil to the skillet and turn the flame up to high heat. Sauté the mushrooms until they are well browned; season to taste with salt and pepper. Add them to the mixing bowl with the sautéed leeks.
4. In a food processor or blender, blend the eggs, egg white, cottage cheese, yogurt, flour, Parmesan cheese, salt and pepper until smooth. Add to the mushroom-leek mixture.
5. Using a spatula, fold in the cheese, chives and — if using — Veggie Bacon. Pour into the prepared baking dish.
6. Bake 40-50 minutes until golden brown and a knife inserted in the center comes out clean.
For another vegetarian dish that tastes even better as leftovers, try my Spaghetti with Tofu Bolognese Sauce. Or, browse our complete recipe collection.
Photo credit: SparkRecipes.com
