I think there is a fine line between “healthy eating” and depriving yourself of foods you love”.
There are a lot of “not so healthy”foods that I would never give up simply because the pleasure I get from eating them nourishes me on a whole different level than the simple science of micro and macro nutrients.
For instance, I LOVE french fries.
I mean I love, love, love them! I love each and every bite of their salty, delicious selves.
I also LOVE ice cream.
Yes, often times a smoothie or some fro-yo can do the trick, but nothing, oh nothing can replace the real deal when a yearning comes knocking.
I also love wine, beer, margaritas, and martini’s but that’s a whole other story!!
What I DO NOT LOVE is the crispy, buttery crust that usually surrounds a quiche.
Sure it’s good (enough) but it doesn’t excite me.
It’s just not my thing.
So it’s an easy, effortless swap to make.
I think it’s important to pick and choose where you want to lighten your meals up when it come to cooking and eating.
The key is to find solutions that work for you. Solutions that you can enjoy without ever feeling restricted or deprived.
The potato crust is completely different from a pastry crust in this recipe but it is a swap that I thoroughly enjoy!!
The potato adds a nice heartiness to the dish that you wouldn’t get from a frittata or crustless quiche. It the perfect compliment for the eggs.
Now don’t worry when you are lining your dish with the potatoes! The potatoes don’t need to be perfect. Somehow once it’s cooking, everything just seems to magically fall in place!
And, since most of you are dealing with some hot summer days (unlike those of us in chilly SoCal!) I kept the cheese nice and light with a fresh, tangy goat cheese (feta would also be great).
If you wanted to make this dish a little heartier, you could skip the egg whites and use all whole eggs and swap in a heartier cheese like Blue Cheese or Gruyere.
Either way you are going to end up with delicious and satisfying results!!
Have you ever tried making a potato crusted quiche?? If so, do you have any good tips to share?!
Potato Crusted Swiss Chard Quiche
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
- 5-6 small-medium red potatoes
- 2 tsp of olive oil
- 2 leeks, halved lengthwise and thinly sliced into half moons
- 1 bunch of Swiss chard, thinly sliced (about 6 cups)
- 4 eggs
- 10 egg whites (1-1/4 cup)
- ½ cup 1% milk
- 1 ounce of goat cheese
- A pinch of nutmeg
- Cooking spray
- Salt and pepper to taste
Pre-heat oven to 375.
Heat olive oil in a large non-stick sauté pan over medium heat. Stir in the leeks along with a pinch of salt and allow to sweat for about six minutes or so. You want the leeks to become tender but not brown!
Stir in the Swiss chard and sauté another two to three minutes or until the chard is just wilted. Season with salt, pepper, and nutmeg and allow the greens to cool for a few minutes.
In a large bowl whisk together eggs, egg whites, and milk. Season with salt and pepper ad set aside.
Spray a 9-inch pie pan with cooking spray and layer thin slices of potato all over the sides and bottom of pans, making sure to overlap them.
Once the greens have cooled, combine them with the egg mixture and pour everything into the potato lined pie crust. Dot the goat cheese over the top and then pop into the oven for 30-40 minutes or until the eggs are set.
Nutrients per 1/6th of recipe; Calories: 182; Total Fat: 5.6g; Saturated Fat: 1.8g; Cholesterol: 123mg; Sodium: 240mg; Carbohydrate: 18g; Dietary Fiber: 2.2g; Sugars: 2.8g; Protein: 13.7g