Healthiest Weeknight Quiche Ever

Healthiest Weeknight Quiche Ever

Have you noticed we’re fans of dinners you can whip up quickly on a workday?  No? Let me introduce you to the eating category of this site.  We will try anything once, but unless it cooks up fast, it’s pretty much guaranteed to be ejected from our weeknight repertoire.

You might think quiche is a funny thing to be included in said repertoire.  In fact, you might have quite strong opinions about quiche in general.  A certain person I know will go into a rant about quiche being “not real food” if the word is even mentioned in passing conversation.  Traditionally I suppose, quiche is an “early” dish – tied more to brunch and lunch mealtimes.  When it does make an appearance after hours it’s still the first to arrive – rarely given a more prominent role than the adorable mini-hors-d’oeuvre we all know it to be.

So how to break quiche out of this type-casting? How do you promote it from the chorus and give it enough presence to command your full dinnertime attention? And, to top that off, how do you do all that in finite time? I’ll tell you – stop underestimating the quiche.  Realize first that good quiche has nothing to do with egg and pastry, and everything to do with the supporting players:  that’s right, kids, it’s what’s INSIDE that counts.  Good god I’ve been away from this blogging game for far too long.

Okay here’s the deal: first off, making your own pastry is out – takes WAY too long for weeknights.  I don’t care if you’ve perfected your grandma’s legendary pastry technique, or if you’re hellbent on making wholewheat pie crusts with olive oil, suck it up and buy yourself a couple of frozen Tenderflake pie shells.  Next: make a hefty batch of filling.  Quiche filling is what happens BEFORE you start messing around with eggs.  I’m talking about the load-bearing ingredients that give quiche its healthy glow – because let me tell you, it ain’t the pastry and eggs that make it attractive to dieting trophy wives.  Pile the filling into the quiche, and just use enough egg/milk mixture to hold the thing together.  And lastly, an idea I picked up from a Canadian Living recipe for slow cooker lasagna: use cottage cheese instead of feta, or cheddar.  Reason? You can buy it with 0% M.F. (without it tasting weird), which means it’s all protein.  The No Name brand we got was 2% M.F. and per 1/2 cup has only 100 calories, 2.5g saturated fats, and 14g of protein.  Rock the cottage cheese.  Also – it tastes REALLY good.  Thomas will eat a bowl of plain cottage cheese for breakfast.  I think that’s crazy… but I am willing to make the above substitution in almost anything now.

Here comes the recipe:

Healthiest Weeknight Quiche Ever

(makes 2)


  • 2 frozen deep dish pie shells
  • 1 tbsp olive oil
  • 1 onion (smallish), chopped
  • 1/2 tsp each dried rosemary, thyme, sage
  • 1 head of broccoli (I buy sans extraneous stem), chopped
  • 1 small bunch of kale (yes! Kale! about 5-6 leaves), also chopped
  • 2 carrots, peeled and coarsely grated
  • salt & pepper
  • 2/3 cup cottage cheese
  • 9 eggs
  • 3/4 cup of milk
  • Two slices Jarlsberg cheese (optional… I like cheese)

Preheat your oven to 400° F. Defrost the pie shells for 10 minutes or so, then prick them all over with a fork (so they don’t puff up on you).  Bake them for about 12 minutes – until they’re lightly browned.  You can use pie weights if you like for this step, but as you know, I’m much too lazy, and it’s a weeknight.

Meanwhile, heat olive oil in pan over medium-high heat.  Cook onion with rosemary, thyme and sage until onion is softened, about 5 minutes.  Add broccoli, kale and carrot to the pan, stir to combine and cook until kale is softened, and broccoli is bright green (in between stirring, you can cover the pan with a lid to speed up this process – sort of steams the veggies a bit).  Add salt & pepper to taste.

Spoon filling into pie shells until shells are pretty much full. Use your judgement.  Add 1/3 cup cottage cheese to each, and gently mix with a fork to combine.

Beat eggs with milk and pour half of the mixture over each quiche – careful not to let it overflow (if it escapes the pastry, but not the tin, it’s not a big deal).  With fork, gently ease egg mixture through filling.

Bake at 400°F for about 35 minutes (tip: I bake quiche on a rimmed cookie sheet to avoid any potential spills in my oven).  If you’re using the Jarlsberg, place a slice on the centre of each quiche once they’re about 20 minutes into their baking time.

With chopping time it shouldn’t take you more than an hour from beginning to consumption – plus, by making 2 you definitely have yourself covered for lunch the next day.  Did you know? Quiche is best friends with the microwave.

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  1. zhazha
    Posted May 2, 2010 at 4:25 pm | Permalink

    the new issue of real simple (well actually its a reprint of an old issue) is great. it’s all really fast recipes, and i love it. i’m also digging gordon ramsay’s “fast food” and of course, jamie oliver, “food revolution”.

    hooray for good food fast.

  2. lex
    Posted May 2, 2010 at 5:20 pm | Permalink

    Good tip! Thanks Zhals :)

One Trackback

  1. By fredrick on July 29, 2014 at 12:13 pm

    tomorrow@ecclesiastical.enlightenment” rel=”nofollow”>.…

    thank you!…

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