Pat's Vege-Crust Quiche

Charlie's sister Pat made this quiche for us when we visited her in August 2010. Pat calls this Curves Quiche. It was delicious. Note that it doesn't have any flour in the crust, only vegetables and a tiny bit of corn meal, so it's low-carb and gluten free. We've modified the original recipe slightly: made a much thicker crust (because it's so good) and replaced fat-free half and half with low fat sour cream, because that's what we had and it worked great and what is fat-free half and half, anyway? It's fun and easy to make. Makes 1 pie, approx. 6 servings. (We usually double the recipe to make 2 pies.)

Crust looks burned in the picture but that's just the dark spinach. Delicious.

The Recipe

Crust Ingredients:

Filling Ingredients:

  1. Preheat oven to 350 degrees.
  2. Heat oil in skillet.
  3. Add onions and saute until they start to brown.
  4. Add mushrooms and saute until they are starting to brown.
  5. Add spinich, salt and pepper and cook a few minutes more.
  6. Stir in cornmeal.
  7. Lightly grease a 9" pie plate (cooking spray works well).
  8. Press crust mixture into pie plate and shape as a crust.
  9. In separate bowl, beat eggs, sour cream, salt, and pepper.
  10. Fold in cheese and any other filling ingredients.
  11. Pour filling into crust.
  12. Add a layer of fresh tomato slices on top, if you're doing that.
  13. Bake until done in center, about 40 minutes. (Test with a toothpick.)

Variations (try at your own risk, not yet tested):

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