You can have this homemade quiche ready in just 25 minutes. I like to serve a warm, inviting quiche for a quick midweek supper, but don’t want to fuss with pastry dough. The secret to saving time and calories is to use bread crumbs for the crust instead. You can still slice and serve the quiche with this crust.
A tossed green salad is all you need to complete the meal.
Helpful Hints:
If whole wheat bread crumbs are not available, process 2 slices of whole wheat bread in the food processor to make crumbs.
Any type of mushrooms can be used. If using meaty portobello mushrooms, bake pie 5 minutes longer as they will add more liquid to the pie.
A casserole dish can be used instead of a pie plate.
Ham And Wild Mushroom Quiche
By Linda Gassenheimer
10-inch shallow pie or casserole dish
Olive oil spray
1/2 cup whole wheat breadcrumbs
1/2 pound reduced-sodium deli ham, torn into bite-size pieces
1 cup sliced shitake mushrooms
1 cup sliced red onion
1 cup sliced red bell pepper
2 large eggs
4 egg whites
1/4 teaspoon ground nutmeg
1/2 cup skim milk
1/2 cup shredded, reduced-fat, sharp cheddar cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray bottom and sides of pie plate with olive oil spray. Sprinkle breadcrumbs over bottom and sides of plate. Roll the plate around to make sure the sides are covered with crumbs. Gently shake the plate to evenly distribute excess crumbs across the bottom.