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Did you have a good Mother’s Day?
I hope you felt incredibly blessed and appreciated. I am pretty sure this was my best Mother’s Day (weekend) yet. Andy and I had a little get away to Madison to a boutique hotel, sipped cocktails while catching up, and had an incredible dinner by ourselves.
The next morning we wormed our way through the colorful chaos of the amazing Madison farmers market. Sunday Andy took the boys to church and I had three hours (!) to myself. I did yoga in my PJs, sipped my coffee watching the Food Network and cooked Mother’s Day brunch in blissful peace. It is amazing what I can cook with no one needing a snack or their sippy cup refilled!
We all spent the afternoon together with my mom and siblings laughing and playing a competitive round of bean bag toss by the lake. (I have no hand eye coordination, so I was for sure the weakest link, but it was fun all the same.) I felt loved, my cup felt full and I was pretty darn proud of this Skinnier Quiche Lorraine that I completely made up.
Happy Belated Mother’s Day to all you gorgeous mommies!
Skinnier Quiche Lorraine
4 slices of nitrate free bacon* (Find out why is important to go nitrate free.)
1/2 cup of fat free half and half
1/2 cup fat free milk
1/4 teaspoon each nutmeg, salt, and pepper
3 wedges of Laughing Cow Light Creamy Swiss
1/4 cup low-fat 4 Italian Cheese (shredded)
1 cup chopped kale
3/4 cup chopped green onions
Here’s What You Do:
Preheat the oven to 375°F. Cook the slices of bacon over medium heat until done. Drain the bacon and wipe the pan, saving a tiny bit of the oil in the pan for flavor only. (To remove extra fat, wrap the bacon in a paper towel to absorb the remaining oil).
Add the green onions stirring for about a minute. Meanwhile, whisk the eggs with the half and half and the milk. Stir in the wedges of Laughing Cow really using your fork to blend it well and then whisk in the seasonings.
Add the kale to the pan along with some salt and pepper. As soon as the kale starts wilting, remove the pan from the heat. Spray a pie pan with non-stick spray (preferably organic) and then stir the vegetables and bacon (chopped) into the egg mixture to coat.
Add everything to the pie pan. Bake for 35-45 minutes or until the top starts turning a golden brown and the egg sets. (If you like a very golden top you can also broil it for the last minute.)
This tasted so rich and indulgent and yet without the crust was a lot less guilty. With the added kale it was chock full of vitamins and fiber unlike a traditional quiche Lorraine. This is a keeper!
*Feel free to sub in turkey bacon if you like. I went with real bacon that was nitrate free since the version I chose was only 2 grams of fat more than the turkey one and packs a bunch more flavor.
Try calling it egg pie or egg pizza! Better yet, get your kids involved in making it they will be so much more open to trying something new.