Sunday, October 6, 2013

Asparagus, Brussel Sprout & Goat Cheese Quiche

Happy Sunday Friends,

It's another wet and dreary day in Parry Sound. Not quite the fall weather I have been longing for all summer.

Daniel and I decided to make the most out of our Sunday with a nice hike down the Rose Point Trail. Even though it was raining and overcast, the beauty was still overwhelming. The pugs really enjoyed themselves except for Pippin. He took an accidental head first dive into the creek. This is not the first time this has happened to Pippin, he is such a klutz. Luckily Daniel has very quick reflexes and was able to pull him out quickly. These pugs sure do keep us on our toes I tell ya...

video

   






























When we got back we decided to hibernate in the kitchen and whip up this nice fall dinner. I love making quiche because the recipes are easy to double and make for a quick reheated meal during the week. Win!

Asparagus, Brussel Sprout & Goat Cheese Quiche
(makes 2 full quiches)

Ingredients:
  • 2 Tenderflake reduced sodium pie crusts - I know.. I took the shortcut... don't judge.. :)
  • 1 tsp EVOO
  • 1 onion, chopped
  • Pinch of black pepper
  • 1-2 cup asparagus, chopped
  • 4 cups of spinach
  • 1 cup brussel sprouts, halved
  • ½ cup crumbled goat cheese
  • 2 whole eggs
  • 4 egg whites
  • 2 cup skim milk
  • 1 tbsp diced garlic
  • 1/4 cup chopped chives
Directions:

Saute onion, asparagus, garlic and brussel sprouts with the EVOO until soft. Fill pie crusts with mixture. Crumble goat cheese on top. Whisk eggs, milk and chives in a separate bowl. Pour mixture over veggies/cheese which are in the shells. Cook for 45 minutes at 375 degrees until cooked through and knife can be inserted and removed cleanly.


























This recipe packs a punch with the loads of greens and calcium. A healthy, delicious, meatless dinner.

Enjoy!



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