Savoury Saturday: Veggie Quiche

This veggie quiche with an oatbran crust is simple to create. Serve with a salad for a complete meal.  Bon Apétite!

Savoury Saturday: Veggie Quiche

Serves 6

Crust

2 cups oatbran

1 tsp garlic powder

1 tsp each, salt and pepper

1 tbsp French thyme

1 cup warm water

2 tbsp EVVO

Pre-heat oven to 375° F. Combine ingredients and press firmly into a 9 inch glass pie dish, be sure to spread around the bottom and sides of the pie dish. Cook for 35 minutes or until golden brown. 

Filling

2 and 1/2 cups sautéed mixed vegetables.  Get creative!  (I used purple potatoes for some added color, along with: zucchini, red garnet yams, broccoli, and red onions).

8 oz shredded low fat cheddar cheese or Lisanetti brand cheddar rice cheese. Divided

6 egg whites

1 cup skim milk

Combine and mix all of the filling ingredients with the exception of 4 oz of shredded cheese. After the crust has cooled, pour the mixture on top of the crust and spread out evenly. Sprinkle the top of the quiche mixture with the remaining shredded cheese. Bake at 375° F for 40 minutes or until the cheese is lightly browned.

 

Remove from oven, cut and serve. Variation: If desired, add a tablespoon of sour cream on top of each slice of quiche.

Savoury Saturday: Baked Tortilla Espanola, (Spanish Tortilla)

Inspired by our 2005 Annual Adventures in Madrid, Spain. 

Spanish Tortilla is a perfect dish to serve for a Tapas Themed Night.

Oven Baked Tortilla Española – Adapted from Food and Wine Magazine

2 pounds potatoes (Yukon Gold. preferred) – peeled and sliced in 1/4 inch rounds
2 large onions, thinly sliced
6 large eggs
1/4 cup Extra Virgin  Olive Oil
Salt & Pepper

Directions

1. Place potatoes in a large saucepan and cover with cold water. Add 1 t. salt and bring to a boil. Reduce heat to a simmer and simmer until potatoes are tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Lay potatoes out on a kitchen towel or paper towels to dry. Pat dry.
2. Preheat oven to 400 degrees. Heat 2 T of the oil in a 12 inch oven proof skillet and cook the onions over medium heat until brown (10-15 minutes.)Remove from heat.
3. Crack the eggs in a large bowl and beat until pale yellow in color. Gently stir in potatoes, onions, and season generously with salt and pepper.
4. Transfer to a glass or ceramic dish coated with EVVO. Drizzle the remaining 2 teaspoons of EVVO on top of the egg, onion, and potato mixture (this will help make the top part of tortilla a little crunchy).
5. Cook uncovered for 20 minutes, or until eggs are set, and and potatoes are tender. Remove from oven and cool.
6. To remove the tortilla from the dish, run a knife around the edge and invert on to a plate. Cut and serve.

Bon Appétit!