Thursday, March 1, 2012


I've made Cooking Light's Spinach, Caramelized Onion, and Feta Quiche many times; but not recently. Cause I got tired of it. But, since I'm no longer working and have time to make meals, and because my kid has developed her father's picky food trait, and because pinterest is awesome, I've been cooking a lot.

I adapted the quiche recipe a bit, and I guess it's no longer "light," but it's very delicious and Abby loved it. "Mom, this Keith is delicious!" Score!

I made this whole wheat crust, subbing sucanat instead of sugar (much better than the pizza dough crust recommended in the recipe.)The one review states to double the oil and milk. I didn't find that to be necessary. I especially liked how the crust was assembled in the actual pie plate.

I used half a bag of hash browns and diced the onions. There were a lot left over (wouldn't fit into the crust) so I served them along side of the quiche. I used the same amount of eggs and egg whites as the recipe states. My changes: about 4 oz. of farmer's cheese and 2 oz. of smoked gouda (the smokiness really adds a lot of flavor!)

So basically, I followed the recipe swapping out the crust and adding smoke gouda and farmer's cheese to the egg & feta mixture.

Like I said, I served with the leftover potatoes and onions, and a side salad. And of course, I topped mine with sriracha because it is awesome.

Pretend the photo is in focus.

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