Thursday, September 10, 2009

Cheese Pie (or just call it Quiche)

I call this cheese pie for my family, and they gobble it up. While it's still not for everyday, I've worked to make this a healthier version. The original quiches used cream, and lots of it, along with loads of rich cheese with a decadent buttery crust. This version uses a mixture of soy creamer and non-fat milk, along with less of a stronger tasting cheese. Also, the crust is made with whole wheat flour using olive oil instead of butter. Finally, I've added a couple cups of vegetables to add some texture and spices to liven up the tastes. I've used mushrooms and shallots here, but use your favorites, so this will be sure to please.


2 cups sliced mushrooms
1 tbs minced shallot
3 whole eggs
2 egg whites
1/2 cup soy creamer
3/4 cup non-fat milk
1/2 cup shredded sharp cheddar cheese
3 slices bacon, cooked, drained, and chopped (optional)
1/2 tsp grated nutmeg
1 whole wheat pie crust in a 9" pie plate


Preheat oven to 350 degrees. Place mushrooms and shallot into a microwave safe container, and microwave for 2 minutes, until soft. Drain off excess liquid. Warm soy creamer and non-fat milk in microwave for 30 seconds. Mix eggs and egg whites in a bowl. Add creamer and milk, along with cooked vegetables to egg mixture. Scatter cheese on bottom of pie crust. If using bacon, sprinkle it over the cheese. Pour milk and vegetables over cheese. Grate nutmeg on top of pie. Bake in a 350 degree oven for 30 to 40 minutes. Top will be firm, but will still jiggle when removed from oven. Let sit for an additional 10 minutes before cutting into pie. Cut pie and serve.

Stealthy Cooking Tip: Other vegetables that I've used successfully include spinach, broccoli, asparagus, onions, and leeks. I've also used lean ham pieces instead of bacon. Whichever kind of vegetable you decide to use, make sure to drain the excess liquid after steaming in the microwave.

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