I love to make Quiche for a quick meal. I make it all different ways. And it is one of my favorite things to make to bring to someone when I bring a meal after surgery or illness. I have always made my quiches with a pastry crust. But now, I am trying to eat healthier. I discovered a new way to make my crust from my friend Pam over at For the love of cooking
Instead of the high calorie (yet oh so delicious ) flaky pastry crust, you can still make a yummy quiche with half the calories if you replace the crust with thinly cut potato rounds. I change it up depending on the ingredients I have on hand. Last night, our quiche was made with fresh asparagus, green bell peppers, shallots, cremini mushrooms, spinach, tomatoes and lo fat havarti cheese. Let's get started. Saute your shallots and bell peppers in a small amount of olive oil. Then add mushrooms, and lastly, the asparagus that I had already steamed to just barely done.