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Zucchini Artichoke Quiche

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This morning started out bright and early so that I could make it to church in time to sing.  For breakfast, I had another slice of the zucchini artichoke quiche from yesterday along side a bowl of Greek yogurt mixed with a little barley, vanilla extract, cinnamon, and Nunaturals stevia.  I always feel like Sundays deserve a savory breakfast or pancakes.  To me, those meals just feel more “special” than the average bowl of oats or smoothie, so today’s breakfast was perfect for the Sunday occasion.

 

Last night, after attending the graduation ceremony (which was shockingly quick!), playing some board games with Brian’s family, and snacking a bit we headed out to a nice Italian restaurant in Bloomington called Grazie Italian Eatery.  It was a nice restaurant with a cozy feel and walls full of wine racks.

After looking at the menu for quite a while and asking our waiter a couple of questions, Brian and I decided to split the sea scallops and get two side salads.  And boy was I glad with my decision!  The scallops were perfectly cooked and seasoned with a delicious pesto, and the white bean salad served alongside was the perfect pair.  I think this may be a “fancy” meal that I attempt to recreate sometime!

And now, just as I promised yesterday, here is the recipe for Zucchini Artichoke Quiche

Zucchini Artichoke Quiche (Original recipe from Peanut Butter Fingers)

 

Yields:  8 slices

Cook time: 55 minutes (not including prep)

Ingredients:

  • 1 cup cooked pearled barley
  • 3/4 cup shredded cheddar cheese
  • 8 egg whites
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 15 oz can artichoke hearts (non-marinated), drained
  • 3/4 cup milk (I used 1%)
  • 1 Tbsp Dijon mustard
  • 1 small chopped zucchini

Directions:

Preheat oven to 35o degrees.  Combine barley, two egg whites, 1/4 cup cheese, salt, pepper, and garlic.  Stir together and spread in the bottom of a greased 9 inch pie plate.  Bake for 5 minutes.

Place artichokes on the bottom of the barley crust.  Top with the rest of the cheese.  Combine the eggs, a little bit of salt and pepper, milk, dijon mustard, and zucchini.  Pour the egg mixture over the artichokes and cheese.

Bake for 55 minutes, and allow to cool and stand for 5 minutes.

Enjoy!!!

Nutrition (per slice)

Calories:  126.6  Fat:  5.2g  Carbs:  10.6g  Protein:  9.5g

 

 

 

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One response »

  1. Pingback: Mediterranean Zucchini Boats…Delicious « Treble in the Kitchen

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