Quarky Quiche
Today I made a nice healthy Quiche. I swear. Completely fat free.
Well…that might be stretching it. But if you put vegetables in something it is healthy right?
Inspired by:
http://tastykitchen.com/recipes/main-courses/brie-and-bacon-quiche/ and http://www.epicurious.com/recipes/food/views/Arugula-and-Bacon-Quiche-102151
Brie, Swiss, Broccoli, and Arugala Quiche
Servings: 6ish
Preparation: 1 Hour, Baking: 45 minutes
Skill Level: Medium
Ingredients:
I didn’t exactly measure this one so bear (growl) with me.
- Pie Crust (I used a standard butter crust)
- 5 Strips Bacon
- Veggies - I probably had 2-3 cups uncooked broccoli and bell peppers
- Arugula - I had a small bunch - about two cups. It wilts down a lot.
- 4 ounces Brie
- 4 ounces Swiss
- Couple slices of Cheddar for good measure
- 5 eggs
- 1/2 c Sour Cream
- 1/2 c Heavy Cream
- Salt, Pepper and Nutmeg to taste
Method:
- Prepare pie crust and bake until it starts to get brown. While dough is chilling and baking, perform other steps to prepare the filling.
- Cook bacon until crispy and crumble.
- Chop veggies relatively small and cook in bacon pan. Add Arugula the last couple minutes to wilt. Do not overcook since everything gets baked.
- Crumble cheeses.
Layer the cheese with veggies inside of cooked crust. Add crumbled bacon on top.
- Prepare egg mixture. Whisk together eggs, heavy cream, sour cream and spices. Pour on top of vegetable/cheese/bacon mixture.
- Bake at 375 for 35 to 45 minutes. Until golden on top and a toothpick inserted comes out clean. Enjoy slightly cooled!
I think I need some more friends to help me eat this…
