Fantastic Bake Along – Quiche

Quiche with Vegetables

It’s that time of the month already, and I have once again joined the Fantastic Bake Along with Tracy from It’s a T-Sweets Day, where we are making Quiche. This month’s recipe was chosen by Emma from Emma Crafts Design. Follow one of those links to get the recipe to make your own quiche!

If you’ve been following my blog at all you’ll know that I’m trying to eat healthier, so I made a few alterations to allow me to enjoy this dish, while still keeping to my goals. Now, let’s get started!

50 g extra virgin olive oil
150 g all-purpose flour
50 g water
salt – to taste

I didn’t have any butter, margarine, or shortening, so I substituted olive oil in the crust. I reduced the overall amount compared to the weight of the butter, because it would have been much too wet otherwise. The crust was probably a bit crisper than it would have been with butter or another substitute after baking, but I actually liked it! I followed Emma’s advice and rolled the dough out on parchment paper, and used the parchment to line the pan (this also made it easier to transfer). I didn’t have a quiche pan, so I used a glass pie plate.

Filling Part 1
baby spinach
cremini mushrooms

I didn’t have any bacon on hand so once the crust was ready and in the pie plate, I chopped up the vegetables I was using in place of the bacon, and spread them evenly over the crust. I didn’t measure the vegetables, I just chopped up what I thought was enough to make my quiche tasty.

Quiche Base with Spinach, Cremini Mushrooms, and Shallot

Filling Part 2
1 egg
6 egg whites
100 g plain Greek yogurt
50 g milk
salt and pepper
60 g Tex Mex style grated cheese

For the filling I replaced the 4 whole eggs with 1 whole egg, and 6 egg whites. I substituted plain Greek yogurt for the cream, to reduce the fat content. I added the egg and whites, yogurt, milk, salt, and pepper to a bowl and whisked the mixture until it appeared nice and creamy.

Once everything was mixed together, I poured it into the crust, and sprinkled the cheese over top. I used part of a package of grated Tex Mex cheese blend that I’ve been trying to use up. (Ignore my slightly uneven crust, I should have rolled it just slightly larger so that I could trim the edges a little better, but it was good enough for just me.)

Quiche: Ready for the OvenI baked the quiche at 350 degrees Fahrenheit for about 33 minutes, and I have to tell you, it was torture as I waited for it to finish cooking, because it smelled so good!

Veggie Quiche

And there you have it! I can’t tell you how much I enjoyed my quiche, and the best part is I was able to enjoy it guilt free, crust and all!

Check all the participants of the Fantastic Bake Along at the links below!
Tracy@It’s a T-Sweets Day!
Emma@Emma Crafts Design
Kathy@Sewing Etc.
Tina@Kristabella’s Hodgepodge
Kate@Life, Tea, and Everything

Published by Kate

I love my fur baby, books, tea, and crafts.

12 thoughts on “Fantastic Bake Along – Quiche

    1. I know, I saw that when I saw your post this morning, it gave me a little giggle. I almost added tomato too, but I thought it would be too much like the egg muffins I make sometimes.

      Liked by 1 person

    1. It’s too bad that you had oven troubles this month, I’m loving the group baking, so I know how disappointed I would have been. Definitely try the recipe though, it’s very good!

      Liked by 1 person

      1. It really was VERY disappointing! I should be back next month though. I am going to make the quiche at some point – I think the bacon will make hubby willing to give it a try. 😀

        Liked by 1 person

    1. I used Oikos Plain, 0% fat…but only because that’s the only one they had in that brand (it’s my favourite so far for Greek yogurt). A little fat doesn’t bother me in yogurt.

      Liked by 1 person

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