Easy Gourmet Dinners

Asparagus and Chevre (Goat Cheese) Quiche

Anyone who knows me or reads my blogs knows that I don't do pie crusts.

I never learned.

My mother used to glance at the clock on a Sunday morning, realize that she had a few minutes to spare and whip up a pie.

Her piecrusts were always perfectly browned and perfectly flaky.

She was known for her piecrusts.

For some reason, either I didn't bother to learn or she didn't bother to teach me.

I have made pies at Christmas or Thanksgiving, but I always bought the pie crust.

Then, somewhere, I saw an article on using rice instead of dough for crusts.

I could do that!

Not only easier than a proper piecrust, it's healthier, quicker and almost foolproof. (Nothing is totally foolproof)

I've never done it for a sweet dish, but it's perfect for savory, ie. quiche.

The variations on quiche are almost infinite and they are a great way to use up leftover bits.  

For a spring brunch, cook the rice ahead of time, blanch the asparagus and the rest is just a quick assembly.  Serve hot, warm or cold.

Asparagus and Chevre (Goat Cheese) Quiche

The Crust:
2/3 cup brown rice           125gr, 4.4oz
1 1/3 cup chicken stock          310gr, 10.9oz
1/4 cup shredded cheese           30gr, 1oz
1 egg             65gr, 2.3oz
The Filling:
4 - 5 thin slices,  Prosciutto           100gr, 3.5oz
6 - 8oz (250gr) asparagus, trimmed           200gr, 7oz
4oz chevre (goat cheese) the kind that comes in a log with a white (edible) rind          112gr, 4oz
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 - 3 tomatoes, depending on size I used 2 very long roma tomatoes           400gr, 14oz
3 eggs           195gr, 6.9oz
1 cup milk           240gr, 8.4oz

The crust: Cook brown rice in stock according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of the cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

The filling: Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.



To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

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This would actually serve 4 - 6 as part of a brunch, as a dinner it serves 2 - with a slice left over.

Entire Recipe / per serving
Calories:    1926 / 963
Total Carbohydrates:    138 / 69
   Dietary Fiber:    18 / 9
Total Fat:    100 / 50
Saturated Fat:    50 / 25
Cholesterol:    1355 / 677.5
Protein:    126 / 63
Calcium:    1770 / 885
Sodium:    3501 / 1750.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Courgette (Zucchini) and Tomato Tart

I almost found myself playing the role of Food Police.

I started doing the nutrition analysis on this lovely tart....

And, after I tallied up the calories and carbs, thought I can't possibly put this on my food blog....

I'm supposed to be posting healthy food, suitable for diabetics.

But, I decided that most diabetics are perfectly capable of making their own decisions regarding food choices.

My job is to offer healthy, natural foods.... with the information needed to aid those decisions.

And....

Sometimes, one just has to indulge.

One could serve 4 people with a lovely side salad.

On the positive side..... Fewer calories/carbs than pizza....

 

Courgette (Zucchini) Pastry

Using puff pastry rather than a traditional pizza crust gives a much lighter aspect to this, late-summer pastry. Cut everything very thinly, with a knife or food processor, 1/16th inch (.3cm), and don't be too generous with the cheese. Scoring a line around the edge of the pastry will help it puff up.

1 red onion          175gr, 6.2oz
1 tsp dried thyme
2 tsp olive oil           9gr, .3oz
1 courgette (zucchini), medium, 7 - 8 inches (20cm) you may not use it all...         250gr, 8.8oz 
2 tomatoes          500gr, 17.5oz
175gr, 6.2 deli or baked ham or smoked turkey, sliced thinly like for a sandwich, not paper thin
3oz (90gr) shredded cheese          90gr, 3.2oz
2 tbs Parmesan           10gr, .35oz
1 sheet puff pastry          245gr, 8.6oz

 

Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2" (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.

Chop onion. In a medium skillet sauté onion in oil until tender, about 7 minutes. Add thyme and stir to combine. Remove from heat until needed. Thinly slice zucchini and tomatoes, about 1/16th" (.3cm). You should get 8 - 10 slices from each tomato. Cut the ham into strips.



To assemble: Spread the onion on the puff pastry, staying inside the scored line. Lay the zucchini slices on top in 2, slightly overlapping circles. Spread the ham on top of the zucchini, Lay the tomatoes on top of the ham, touching, but not overlapping. Sprinkle with shredded cheese and Parmesan. Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 - 35 minutes. Remove.
If zucchini has given off much liquid, score a slit in the edge and tilt slightly to drain. Cut into wedges and serve.

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Nutrition Information:    Entire Recipe / per serving - serves 2

Calories:   2283 / 1141.5
Total Carbohydrates:   167 / 83.5
       Dietary Fiber:  18 / 9
Total Fat:  145.5 / 72.75
     Saturated Fat:  36 / 18
Cholesterol:  183 / 91.5
Protein:  81 / 40.5
Calcium:   944 / 472
Sodium:   3266 / 1633

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.