source: US Dept of Agriculture
I love quiche but the fat count makes me feel guilty every time I bite into it. The eggs and cheese are bad enough, but even the crust is full of calories.
Thankfully, David Joachim’s Brilliant, came to the rescue again.
According to Brilliant, hollowed out vegetables can be substituted for the crust in quiche. Mr. Joachim recommends potatoes, peppers, zucchini, tomatoes, but I’m sure plenty of other veggies would also work. What about onions? Or large mushrooms?
I haven’t yet tried out this tip, but I’m going to experiment tomorrow for lunch. I’m thinking about stuffing cherry tomatoes with an egg, cheese and spinach mix. I’m skipping the milk because there is none in the house.
Update: I made cherry tomatoes stuffed with quiche for lunch today.
First, I combined a small amount of cooked spinach, 1 beaten egg, shredded cheese and salt in a bowl. Then, I grabbed some cherry tomatoes and cut a thin layer of flesh off of one side. I roughly scooped out the inner seeds and additional flesh with a knife. Finally, I spooned the quiche mix into the tomatoes and baked them at 350 degrees till done.
Result: The tomatoes were good, but didn’t really taste anything like actual quiche.
My fault though. I think the problem had to do with the ratio of filling to shell that I used. I think a larger vegetable would have allowed room for more filling, and therefore would have made the end result taste more “quichey.”
I will continue to experiment with other vegetables.
By the way, Brilliant is quickly becoming my go-to book for kitchen tips. You should definitely check it out.Pinterest!