The Place for the Healthy Foodie and Hurried Chef
I have become quite famous amongst my friends at school for my light, crustless quiche. Really, it all started because one of my friends was having a family crisis. Her mom broke her hip, and she was totally overwhelmed by the situation. Being the only American on the floor of my school, I quickly made her a light quiche lorraine and delivered it to her the next day. She was startled to say the least, and I had to explain myself….
As you may know, in the States it is a tradition to deliver a homemade, savory good when somebody is undergoing a crisis. Why? Because when you have a family crisis, you barely have the time or the willingness to cook, let alone eat. When people deliver a lasagna, a pot of chili, or a quiche to a grieving household, they are saying “I’m here for you.” It is a wonderful thing that nobody knows about the United States, and my friend was genuinely surprised and grateful for the gesture.
I always make my quiches with spinach, tomato, canadian bacon, and Asagio or Parmesan Cheese. I think the Canadian bacon and Parmesan (or Asagio) gives the quiche a cool, smokey flavor. Because the rest of the quiche ingredients are light (very low in points, or 0 points), I don’t feel guilty about using my favorite cheese.
Ingredients & Instructions
The link to the original recipe is below: