Healthier quiche crust?

swimmermama

Eggs are on sale at my store this week, so I am making quiche for dinner! My husband is very much against crustless quiches and I hate the idea of store-bought pie crusts. I found a few recipes that used shredded potatoes as a crust, like this one: http://stephaniegallagher.suite101.com/spinach-quiche-recipe-a28344

Has anyone ever tried that? Or used anything other than a traditional crust for a quiche? What do you think might work?

Thank!

crux

I've often thought about using a few sheets of filo for a quiche crust but not yet got round to trying it. If you use something like a 1 cal oil spray instead of painting the filo with butter, it's not too bad on the calorie front.

DHalaby73

Spinach, Green Onion, and Smoked Gouda Quiche
We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.

YIELD: 10 servings (serving size: 1 wedge)
TOTAL:2 Hours, 36 Minutes
COURSE: Breakfast/Brunch
Ingredients

Crust:
6 tablespoons butter, softened
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1 large egg yolk
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
Filling:
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
Dash of grated nutmeg
3 large eggs
Preparation

1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

2. Preheat oven to 350°.

3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Nutritional Information
Amount per serving
Calories: 205
Fat: 12.9g
Saturated fat: 6.8g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 0.8g
Protein: 7.3g
Carbohydrate: 15.4g
Fiber: 1.1g
Cholesterol: 113mg
Iron: 1.5mg
Sodium: 405mg
Calcium: 120mg

DHalaby73

Spinach, Caramelized Onion, and Feta Quiche

To decrease fat, we've used 2 egg yolks and 5 egg whites. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don't develop a film).


YIELD: 8 servings
COURSE: Breakfast/Brunch, Main Dishes
Ingredients

2 teaspoons olive oil
3 cups chopped onion
1 teaspoon sugar
1/2 teaspoon salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-ounce) can refrigerated soft breadstick dough
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1 1/4 cups (5 ounces) crumbled feta cheese
Preparation

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.

Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.

Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350° for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

Nutritional Information
Amount per serving
Calories: 262
Calories from fat: 29%
Fat: 8.4g
Saturated fat: 3.7g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.3g
Protein: 11.7g
Carbohydrate: 35.3g
Fiber: 2.4g
Cholesterol: 72mg
Iron: 2.5mg
Sodium: 713mg
Calcium: 188mg

swimmermama

Thank you for the recipe ideas! I will let you know what I try and how it goes!

TeaBea

I've often thought about using a few sheets of filo for a quiche crust but not yet got round to trying it. If you use something like a 1 cal oil spray instead of painting the filo with butter, it's not too bad on the calorie front.

I bet these would work great with mini quiches (muffin tin size). I'm gonna have to try this idea.

I did make a hashbrown shred - egg Bisquick "impossible" pie once ..... not great.

crux

I've often thought about using a few sheets of filo for a quiche crust but not yet got round to trying it. If you use something like a 1 cal oil spray instead of painting the filo with butter, it's not too bad on the calorie front.

I bet these would work great with mini quiches (muffin tin size). I'm gonna have to try this idea.

I did make a hashbrown shred - egg Bisquick "impossible" pie once ..... not great.

Your right! Hmm, mini quiches as snacks for me next week i think

slicksps

I keep chickens so have eggs in abundance. I've seen crustless quiches however as a diet version of this amazing dish. I would probably line the bottom of the tin with a thin short crust pastry and leave the sides open. Alternatively make it full fat (the way we all love) but limit the portion sizes :-/ ...