Quiche is a favorite brunch item for many people, but most contain stuff that negates the healthful spinach and other vegetables, namely cheese, cream, butter and bacon, in a rich pie crust.But can you have a flavorful AND healthful quiche? Sure you can. The one below is an example, but you can substitute in vegetables to your own taste, and even use lower-fat bacon pieces if you'd like (I keep a bag of them in the freezer). I used a half of a beef kielbasa sausage because I needed to use it up. Use less salt if you use bacon; less pepper if you use a sausage.
Lori's breakfast quiche
Serves 4Ingredients
1 cup shredded potatoes (squeezed dry) or reconstituted hash brow
3 tablespoons olive oil, divided
12 leaves fresh chard (cut off stems and chop, leave leaves whole)
About ¼ cup chopped cooked sausage or lean bacon or ham (optional)
3 eggs
1 cup low-fat plain Greek yogurt
Garlic salt and pepper to taste
Instructions
Heat oven to 450 degrees F. Mix the potatoes and oil until well coated, then press them in the bottom of a 9-inch glass pie plate. Season with garlic salt and pepper. Cook for 10- to 15-minutes until the edges are brown.
Meanwhile, sauté the chard stems in a tablespoon of oil. When nearly soft, season with garlic salt and pepper.
Put the chard leaves on a microwave-safe plate and microwave them for 2 minutes. Turn the plate over on an old, clean dishtowel, fold the sides over the chard, then roll up tightly and twist to squeeze the moisture out of the leaves. Chop the leaves into ½-inch pieces and set aside.
Mix the eggs and yogurt well.
Sprinkle the chard leaves over the cooked potatoes, then the stems, then the meat (if using). Spray the sides of the pie plate with olive oil, then pour the egg mixture evenly over the vegetables. Salt and pepper the top if desired. Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean. Serve immediately. Leftovers can be reheated in the microwave the next day or so.
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