Over the weekend I stumbled across a recipe for a zucchini tart that had a crust with Greek yogurt in it. I was immediately intrigued! This does take a bit of planning because like most crusts, you need to refrigerate it for at least an hour.
I ended up making the dough on Sunday, and yesterday morning I put the quiche together. I was planning on using my tart pan, but Lordy if I could find it. You see, I NEVER put anything back in the same place twice! So I decided to use my mini pie pans. I was planning on making this 4 servings anyway, so I got four mini quiches out of this recipe.
Yogurt Crusted Mini Quiches
- each mini quiche: 247 calories, 9.3 fat, 16 carbs, 1.5 fiber and 22 protein
Ingredients for the pie crust:
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup plain Greek yogurt
- 2 tablespoons parmesan cheese
- 3 tablespoons cold water
Combine ingredients in a food processor through the cheese, then add up to 3 tablespoons of cold water. I used 3. I was worried because the dough was really crumbly, but it was moist and came together nicely.
Ingredients for the filling:
- 1 cup egg whites
- 1/2 cup unsweetened almond milk (or any milk)
- 1 large grated zucchini
- 4 slices deli ham, shredded
- 2 ounces of cheddar cheese
- salt and pepper to taste
Mix the egg whites and milk together. I divided the dough into four sections. Rolled each one out and put it in the mini pie pan. Heat your oven to 350. On the bottom of each pie I put one slice of the ham, then divided the shredded zucchini among the pie plates, then divided the egg mixture. Then put 1/2 an ounce of cheddar cheese over the top and baked for 30 minutes.
These were still warm when I got to the office, but I put them under the toaster oven broiler for about 5 minutes. Delicious! The crust was flakey, the filling was so tasty – next time I’ll add a bit of crushed red pepper to this, but I will definitely be making these again.
I ended up doing the Monday portion of this workout:
And then did 111 flights of the Stairmaster – my legs were screaming by the end of this and I was schweaty.
Remember the 50% off rotisserie chicken I got last week? Well, I picked off all the meat, saved the carcass for chicken noodle soup later on and then made this chicken tortilla soup. So good! I had ranch dressing mix too and it adds a nice zing to this soup.
And for dinner, I was going to make Cuban burgers, but we ate the ham already! So it was just a swiss cheese burger with some potato rounds – easy peasy.
Did you guys read Shelley’s blog post yesterday?? I loved it – it is the analogy of how losing weight is like knitting - it’s hard in the beginning because you aren’t sure of what to do. You make mistakes, you have to pull out your stitches, and sometimes, you just want to throw the whole project away. But you know what? Shelley stuck with it (she’s lost over 100 pounds and has kept it off!) and even though there are mistakes, and some projects are harder than others, she’s happy with the final product. You continue to inspire me Shelley!
Alright, I have been super multi-tasking this morning – I made cilantro rice and tacos for my one bosses lunch, and right now I have Chobani cinnamon apple pancakes going for my bosses breakfast, and I still haven’t taken a shower, and I need to leave in 20 minutes – good thing I am low maintenance!
Make it a great day!