Crustless Leek, Greens, and Herb Quiche - 11g Carbs, 1g Fiber, 3g Sugar
From: Vegetarian Times - May/June 2010 p.63
Make a quiche for dinner with your favorite greens, then save a slice
for lunch with a salad or raw veggies the next day.
Serves: 4
30 minutes or fewer
2 Tbsp fine dry breadcrumbs
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
1/4 cup low-fat milk
1/8 tsp nutmeg
1 Tbsp chopped fresh tarragon
1 tsp chopped fresh basil
2 oz soft goat cheese
1. Preheat oven to 425 degrees F. Coat bottom and sides of 9-inch glass
pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom
of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil
3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to
45 seconds, or until greens are wilted. Drain, rinse with cold water,
and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and
nutmeg; season with salt and pepper, if desired. Whisk in tarragon
and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie
dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to
25 minutes, until golden brown on top. Cool 5 minutes before slicing
and serving.
Servings: 4
Serving Size: 1 slice
Nutrition per Serving:
159 Calories, 7g Total Fat, 3g Saturated Fat, 169mg Cholesterol,
13g Protein, 226mg Sodium, 11g Carbs, 1g Fiber, 3g Sugar
