Who doesn't love a QUICKLY made, lower carb, SAVORY vegetable quiche?
We often fail to make a quiche dish because we don't have time to prepare a pie crust base. So, we might choose a strata, but then resist because we don't want all that bread as the base.
We may be trying to save carbohydrate calories but just don't want to go with the crustless quiche.
So, here's a suggestion. Make a quick quiche by using a minimal amount of bread base, using 2 "Sandwich Thins", the thin convenience "bun" that is readily available (in your freezer right now, perhaps?).
And why emphasize SAVORY?
I once met a physician whose specialty was the first cranial nerve--seriously, the OLFACTORY nerve. There are many conditions that affect the sense of smell and he was an authority on these, but one piece of his research was particularly interesting. It was a small study but with interesting initial findings. The research suggested that if you inhale intensely savory (or intensely sweet) odors while eating a food for which savory would be appropriate--you are "sated" earlier--meaning you fill up faster. So eating foods that intensify the fragrances of the food, by choice of food, seasonings, herbs, etc--might theoretically fill you up more easily. Maybe that explains why you can get filled up on smaller portion sizes of "rich" French foods, known for their excellent savory and perfected sauces.
In any case, you are more likely to ENJOY well seasoned and savory foods than bland, one-dimensional food.
Build your "Savory Vegetable Quiche".
- Preheat oven to 350 degrees.
- Start with a lightly oiled 8x8 inch glass pan.
- Separate the 2 "thin" buns into a total of 4 slices and place in the bottom of the pan, overlapping if needed to fit in.
- In a separate bowl, combine:
- 1 cup of packed, finely chopped kale leaves--you can even use frozen chopped kale or substitute spinach or another green--with
- 4to 6oz of shredded cheese (I used an Italian blend but you might choose your favorite--a savory feta perhaps?),
- Add more savories--I used about 6 chopped sundried tomatoes in oil (re-hydrate if you have the freeze-dried kind) and 6 chopped Kalamata olives, you might try green olives and shallots or capers and garlic
- season with more savory dried herbs-I used herbs de Provence and freshly ground pepper--with kale you might also choose nutmeg and thyme.