Lets Eat: Week 3

March 16, 2011

Watching My Weight Wednesday

Here we are at week 3 of my diet. Things are going SLOW. But, at least I am moving in the right direction, at a turtle's pace, no less. Yum. Turtles. Never mind. Any way...  my husband found a recipe a while back for Spinach Quiche that he wanted me to try. I made it way back when and it was pretty good. But, last night I decided to try it with a twist. It was AWESOME! You've gotta try it! You're gonna love it.

Sorry about photo quality. I don't know what
the deal is with that. ;~/
  • 1 medium onion, diced
  • 6 oz fresh baby spinach
  • 2 large eggs
  • 1/2 cup egg beaters (or 4 large egg whites)
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch of cayenne pepper
  • 1-1/3 cups non fat milk
  • 1/2 cup feta cheese
  • fresh mushrooms
  • mozzarella cheese
  • chicken breast (I used garlic & herb seasoned frozen breast)
Preheat oven to 400F.
Lightly grease a 10" quiche/tart pan (or a pie plate).
In a medium frying pan, cook diced onion and mushrooms with a spray of cooking spray over medium-high heat until (onions are) translucent and tender. Add in fresh spinach and (pre-cooked) chicken. Cook until (spinach is) just wilted. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder, salt, and cayenne. Whisk in milk and mozzarella, then stir in spinach mixture. 
Pour quiche base into prepared pan. Top with feta cheese. Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

"You say, 'Food is for the stomach, and the stomach is for food.' This is true, though someday God will do away with both of them."1Corinthians 6:13

"Those who think it is all right to eat anything must not look down on those who won't. And those who won't eat certain foods must not condemn those who do, for God has accepted them." Romans 14:3

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