Unlike traditional high-fat quiche (with 40 to 60 grams of fat
per serving), this version is relatively lean (just 19 grams per
slice) without sacrificing any flavor or texture.
Serve with a salad for a simple meal. Smaller servings are suitable as
Click here for how to make your own YoChee.
SURPRISING SPINACH QUICHE
Amazing YoChee Piecrust (see below)
1 tablespoon olive oil
¼ cup thinly sliced scallions or chopped onion
4 cups chopped spinach, Swiss chard or a mixture with arugula
¼ cup minced fresh dill or parsley
1 ½ cups YoChee
½ teaspoon salt
¾ cup shredded cheese of choice, such as Swiss, Gouda, mozzarella, provolone, cheddar or any mixture
Preheat the oven to 400 F.
Place the crust in a 9-inch pie pan or tart pan with a removable bottom. Press so the bottom is quite thin and there is more support around the sides. Crimp or flute the edges of the crust as desired. Prick the surface of the crust liberally with a fork. Bake for 10 minutes, remove from the oven and reduce the heat to 350F.
Let the crust cool for a few minutes before filling.
Heat the oil in a large skillet and sauté the scallions or onion, greens and herbs of choice for 8 to 10 minutes, until tender and fairly dry.
In a large bowl, beat the eggs into the YoChee. Fold in the salt, shredded cheese and cooked greens. Spread this mixture in the partially baked crust.
Bake for 25 to 30 minutes, until just set and lightly colored on top. Let cool for at least 15 minutes before cutting to allow the filling to set. Serve warm or at room temperature.
Makes 4 entrée servings; 6 appetizer servings
AMAZING YOCHEE PIECRUST
This is an excellent all-purpose piecrust. Compare the fat – just 3.6 grams per 3-inch wedge, versus traditional crusts ranging from 5 to as much as 10.5 grams of fat per slice.
¾ cup whole wheat flour
¼ teaspoon salt
¼ teaspoon baking powder
2 tablespoons canola oil, olive oil or butter at room temperature
6 tablespoons YoChee
Mix the flour, salt and baking powder in a bowl. Using a pastry blender, wire whisk or fork, cut in the oil or butter until it is thoroughly incorporated.
Work in the YoChee and then gently knead the dough with your hands to form a ball of soft dough. Chill the dough for at least 30 minutes before rolling.
Place the dough on a pastry cloth or waxed-paper-lined surface. Roll into an 11-inch circle. Drape it into a 9-inch pie pan or tart pan, or cut for individual tarts. Press gently into the bottom and up the sides of the pan. Crimp or flute the edges as desired. If there are any tears in the pastry, they can be easily mended by pressing on a thin overlay of the dough.
Bake as directed in recipes.
Makes 1 0-inch shell or 8 to 10 individual tarts.
Adapted from Eat Well the YoChee Way, by Nikki and David Goldbeck. Copyright (c) 2001 by Nikki and David Goldbeck. Reprinted by permission of Ceres Press.
Adapted from Eat Well the YoChee Way, by Nikki and David Goldbeck.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.