Tarragon-Dijon quiche: A “fancy food” that is decidedly not

Too bad people don't say "bomb" anymore, because this is bomb-dot-com.
I hear the word quiche and immediately picture baby shower brunches: deplorable pin-the-safety-pin-on-the-diaper games and fussily-dressed women awkwardly sitting in cheap metal folding chairs. Ugh.

Now, strike those images from your mind. Let’s turn quiche into what it should be: a yummy, hearty-ass weeknight meal. I’m serious, guys—quiche is, like, the perfect food. It’s basically dinner pie.

The only downside of quiche is the health factor. When you bring eggs, heavy milk, pastry crust, and cheese to the party, shit’s bound to get caloric. But there’s something nobody tells you about—a secret ingredient that makes quiche healthy while also upping the deliciousness factor by 1,000%. Ready? It’s Greek yogurt.

Apart from the crust (we’ll talk about that later), the pie pictured above has no fat. None. Zero. 0.00 grams. Turns out, when you whip egg whites with Greek yogurt and a few other tasty things (like ground mustard and tarragon), the result is fluffy, souffle-like bliss.

Now, let’s talk crust. Some renegades out there are like, “I go CRUSTLESS, I’m badass like that.” Rock on. But for me, the bread element is basically the most important part of any foodstuff. This time, I went with a puff pastry sheet versus traditional pie crust or dough. Thaw it for an hour, dust the counter top with flour, and roll the pastry out thin. You’ll make it go a lot further (I was able to stretch one sheet into two full-size quiches) and cut the fat and calories in half.

Ingredients

  • 4 large egg whites
  • 1/2 cup nonfat Greek yogurt
  • 1 t. dried mustard
  • 2 T. tarragon Dijon (I like Edmond Fallot)
  • 1/2 puff pastry sheet
  • Kosher salt and black pepper, to taste
  • Veggies of your choice (I went with asparagus and leeks)

Recipe

Roll the pastry sheet thin (see above) and press into a pie plate. Add pie weights or dried beans and pre-bake at 350 degrees for 10-15 minutes.

Slice veggies into short pieces or matchsticks. Steam or boil and blanch. Set aside.

Add eggs, yogurt, mustard, salt, and pepper to a bowl and whip with an electric beater until well combined and fluffy.

Add egg mixture to the pre-baked pie crust and top with veggies. You can arrange them into artful patterns or just throw them on, like I did; all tastes the same. Bake 25-30 additional minutes. Eggs should be cooked through but still moist. The yogurt creates a fluffier consistency than usual–think souffle.

1/6 of the pie is 5 Weight Watchers Points+; 1/4 is 7 P+.

 

 

 

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