I have always LOVED breakfast for dinner. Or breakfast for lunch. Or breakfast for breakfast. Or even breakfast for a snack… Pretty much any time I can get breakfast in my belly, I am a happy camper (mmm.. Breakfast while camping might be the best). However, not being a meat eater and trying to stick to low-fat foods often limits my scrumptious breakfast options.
DARN! When I realized this, I thought about setting up a revolt against all of those bacon, sausage, and biscuit and gravy pushers… but then I remembered that we are all on the same team. Or, if you will allow me, the same club. As in… the Breakfast Club… yup, I went there.
Anyways, after I called the troops to stand down, I remembered that my husband recently decided to like eggs, and I recently started using eggbeaters as a great low cholesterol and low fat egg substitute. It. Was. On. After searching around blog land for a while, I found this great looking quiche recipe from one of my most favorite recipe blogs.
Now the hubs will NOT eat bell peppers or onions… In fact, I have personally been almost vomited on by said husband when he accidentally bit into an onion in a burger once. And in this case Brandy, almost most certainly counts (Yea, that will be stuck in your head ALL day. I’m sorry. Nope, I’m not. It’s a good song guys.). I will not feed him onions ever again.
There is also meat and real eggs in her version. So, after a few tweaks here and there (I’m sure hers is REALLY yummy for folks that eat meat.). I’m pretty sure I got this recipe down to one that we can regularly use in our home. Have a look see.
Mushroom, Spinach, and Artichoke Quiche
Ingredients (for 6 servings)
1/2 Can artichoke hearts quartered
8 OZ mushrooms, sliced
3/4 Cup frozen spinach
3 Cloves garlic minced
1 Cup egg substitute
1/3 Cup 1% milk
3/4 Cup fat free cheddar cheese, shredded (I use Kraft)
1/2 tsp. salt
1/4 tsp. pepper
First things first. Preheat that oven to 350 degrees.
Once everything is all mixed together, it is time to carefully pour it into a lightly greased 9 inch pie pan. Then, place the pan in your preheated oven (You remembered to preheat the oven to 350 degrees right?) for about 35 – 40 minutes. Mine took close to 40 minutes, but I started watching it around 30 just in case. The key is to make sure the middle of the quiche is set and not watery. When it looks stable, it’s done!
-The Quiche Cooking Breakfast Loving Kelley
P.S. I LOVE the spark recipe calculator! And while I can’t guarantee that it is 100% fool proof, I know that it is nice to get an idea of the nutritional information for the meals I cook at home. Here it what the site told me after I entered in the ingredients for this recipe.