Today's new "master" vegetable recipe, the latest in a series: A formula for a "skinny" quiche loaded with ribbons of healthy greens (pictured, Swiss chard) and fresh summer vegetables, whatever's on hand (pictured, zucchini, tomatillo, green peppers and cherry tomatoes). Vegetarian, low carb and Weight Watchers just 4 PointsPlus. Wow. Last week we feared this year's garden might be a bust: something is eating the okra, boo hiss; the plants are producing lots of leaves but not much edible. But Sunday morning, the morning's harvest was worthy of a special vegetable quiche, sweet little tomatillos and bell peppers, a couple of miniature zucchini (plus one giant yellow-skinned zucchini!), even a few cherry tomatoes.
The vegetables needed cooking beforehand. I might have sautéed each one individually but decided instead to "flash cook" (often called "blanching") the greens and fresh vegetables in a minimum of water, just enough to cover, well-salted to add flavor. This worked like a charm! The greens cooked first, just until soft but still bright green. Then I cooked the rest of the vegetables, pulling the green peppers out of the water first, the tomatillo second, the larger pieces of zucchini last.
Call me completely thrilled with the results! This recipe makes for a beautiful, healthy breakfast or light dinner. It's an easy recipe to adapt. The "basics" are greens on the bottom, garden vegetables on top, the egg mixture and a bit of cheese. Switch up the greens, vegetables and cheese but add protein, more eggs, etc. This is one flexible recipe!
WORD TO THE WISE The quiche slices are thin, like a frittata, hence only four servings. Since there aren't many calories in a slice, hungry eaters will want more, bacon, fresh fruit or even muffins. What an opportunity to serve a healthy breakfast with room for some indulgent extras!
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