I love quiche, and I know I will never be able to make a quiche as good as the French will. I'll just have to go there to enjoy the flaky, buttery crust and perfectly golden brown top that we all know has about a million calories.
But, this quiche I made last night was delicious, and I know it didn't have the million and a half calories that a piece of quiche on the Champs Elysees would have. For being a "healthier" quiche, it was a complete winner.
It had the usual suspects of eggs and milk, but it also had Greek yogurt in it. For the filling I chose to use turkey breakfast sausage, sauteed mushrooms, and Monterrey jack cheese. So, so good!
Here's the recipe, which I made a slight adjustment from the original here.
Crustless Quiche
serves 6
8 oz. cooked turkey sausage
1 lbs. mushrooms, sliced
1 shallot
1 tablespoon olive oil
6 eggs
1 cup 1% milk
3/4 cup fat-free, plain Greek yogurt
1 cup shredded Monterrey jack cheese, divided (about 3.5 oz.)
salt and pepper to taste
Saute the mushrooms and shallot in the olive oil. Next, add the cooked turkey sausage, mushrooms, and shallot to a greased pie plate. Be sure to drain off the liquid from the mushrooms, otherwise you will have too much moisture. Then, sprinkle the shredded cheese evenly over the sausage and veggies, reserving some cheese to sprinkle on top of the eggs. Next, add the eggs, milk, and Greek yogurt, as well as the salt and pepper, to you mixer and blend with the whisk attachment. Once the egg mixture is well combined, pour into the pie dish over the meat, veggies, and cheese. Add the remaining cheese on top of the eggs. Place is an 350 degree oven and bake for 45-50 minutes or until golden brown on top. Let the quiche rest about 10 minutes before serving.
PS For the weight watchers folks out there, each slice is 7 points+.
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