The first week of the new year is over. I didn’t really set resolutions but I did set goals of living an overall healthier lifestyle and today I decided to review my check list:
Eat at home more often (check!)
Workout (double check- gym and I got my butt kicked by Wii yoga!)
Lower my sugar intake (…. silence ……)
I was doing so well until. (flipping through past post) well, cheesecake, challah, cookies… crap! I think that may explain a little of my weight still remains without budging. I think I know what this means: less baking more healthy cooking. The other realization I made is that with I have let my protein intake slack. Being vegetarian, I try and eat a lot of beans, eggs, and peanut butter but sometimes…
Healthy dinner idea #1: Veggie quiche
Dinner during the winter for us often consist of heavy and rich foods (we eat a lot of pasta) and sometimes a light dinner is just what we need. This quiche was perfect filled with roasted red peppers, onions, and broccoli (but really any veggie can be added.) I often forget that eggs make a fantastic dinner (plus I get my protein!) I really wanted to use potatoes and a bottom layer for the crust but unfortunately compromise got the best of me (Mike really doesn’t care for potatoes) so I went with a simple olive oil crust (not my favorite but a slightly lighter crust.)
- Crust:
- ¾ cup Colby jack (split ½ cup and ¼ cup)
- 1 cup whole wheat flour
- 1 teaspoon salt
- 3 tablespoon fresh dill
- ¼ cup olive oil
- ¼ cup water (as needed)
- Filling:
- ½ cup green onions, diced
- 1 cup broccoli, finely chopped
- ½ cup roasted red peppers, diced
- 5 whole eggs (or 3 + ⅓ cup egg whites)
- 2 cup skim milk
- 1 teaspoon Tabasco
- 2 teaspoon pepper
- 1 teaspoon oregano
- ¾ cup cheddar (split ½ cup and ¼ cup)
- Preheat oven to 350˚
- To make crust, combine dry ingredients in food processor and pulse to blend. Add olive oil and 2 tablespoons of water and turn food processor on. Add more water until dough begins to gather in small clumps. Scoop out and clump dough into a ball. On a well floured surface, roll out to a circle of about 12 inches. Place in quiche pan, prick the bottom of the crust with fork, and bake crust for 10 minutes.
- While crust is baking, diced vegetables and set aside.
- In a medium size bowl whisk eggs, milk, Tabasco, pepper, and oregano.
- Once crust is done, layer veggies on the bottom, top with ½ cup of each kind of cheese, and pour egg mixture on top. Sprinkle remaining cheese over the top.
- Bake quiche for 35-45 minutes until quiche puffs up and the egg mixture is set.
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