Quiche Recip - jsharpe modified
Ingredients
• 4 red-skinned potatoes (about 1 lb/500 g)
• 5 slices pancetta or bacon (about 3 oz/90 g)
• 1 cup (20 mL) thinly sliced leek (white and light green parts only)
• 2 tbsp (25 mL) chopped fresh thyme (or 2 tsp/10 mL dried)
• Pinch each salt and pepper
• 4 oz (125 g) goat cheese
• 1/4 cup (50 mL) chopped fresh parsley
• 3 eggs
• 2/3 cup (150 mL) 10% cream
• 1/3 cup (75 mL) milk
Preparation
In saucepan of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Drain and let cool slightly; cut into 1/2-inch (1 cm) thick slices. Place in large bowl.
Coarsely chop pancetta. In nonstick skillet, cook pancetta over medium heat until just beginning to crisp, 3 to 5 minutes. Drain on paper towel.
Add leek, thyme, salt and pepper to pan; cook over medium heat until softened, about 5 minutes. Add to potatoes along with goat cheese and all but 2 tbsp (25 mL) each of the pancetta and parsley; toss to combine. Spread in greased 9-inch (23 cm) quiche dish or pie plate.
In bowl, whisk together eggs, cream and milk; pour over potato mixture. Scatter remaining pancetta and parsley over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in bottom third of 375°F (190°C) oven until puffed and just set in centre, about 35 minutes.
Nutritional information
Per serving: about 155 cal, 8 g pro, 9 g total fat (5 g sat. fat), 12 g carb, 1 g fibre, 86 mg chol, 250 mg sodium. % RDI: 7% calcium, 9% iron, 10% vit A, 15% vit C, 10% folate.
My Version: Subbing milk for the cream and egg white for the milk gives this dish less fat and more protein, making it all the more healthy.
Ingredients:
- 4 red potatoes
- 2 leeks
- 1 onion (scallions would probably be good, too)
- 3 eggs
- 2/3 cup of 2% milk (instead of cream)
- 1/3 cup of cartoned egg whites (instead of milk)
- Salt and pepper
- Parsley flakes (to make up for lack of fresh spices)
- ¼ cup goat cheese + ¼ cup parmesan
- Cooking spray (Pam)
- 3 small baking pans, 5 inch by 4 inch or so (2 round 4 1/2 inch ones would probably work, too)
Prep:
Preheat oven to 375.
Boil the potates for 10 mins.
Cool them on your cutting board while you slice the leek up thinly.
Also thinly chop up the onion. Add the leek and onion to a non stick skillet and soften on medium-low.
Slice up the potates into 1 cm thick slices. Put them in a large bowl.
Crumble up the goat cheese, and grate the parmesan with a …micro(?) plane grater.
Put half of the leeks in the bowl w/ the potates and save the other half for later (for sprinkling on top of the quiches, and for snacking while it cooks).
Spray the pans with Pam.
Add the cheese mixture to the leek and potatoes, and mix with your hands. Now line the little pans with the potatoes, cheese and leek, and try to make sure everything is spread out evenly and that the spaces between potates are filled w/ leek or cheese. Set the pans aside.
In the bowl that you just emptied, crack three eggs. Add the milk, egg white, salt and pepper, and parsley flakes and whisk it all up. Evenly pour the mixture into the wee pans. Place them in the BOTTOM THIRD of the oven and bake for 35-40 mins. You can tell when they’re done because the tops should be puffy, slightly golden, and the inside should not be runny. When you take them out of the oven, let them cool and set for 5 minutes, and then the pieces will come away nicely from the pan, and the potatoes will have formed a beautiful shell to hold everything in. Season with fresh ground pepper and dig in.