This
Sweet Onion and Leek Quiche is truly delectable. I have to confess that I am a snob about Quiche. When I was in college, I spent a summer making all kinds of quiche from scratch and sold them to neighbors. They were a big hit...but they were very rich, mainly because of the pounds of butter I put in the flaky crust and the ton of Gruyere cheese with cream I put in the custard. So when I saw this recipe in the
Now Eat This! cookbook by Rocco Dispirito, on page 29, I thought the ingredients looked good, but I was skeptical it would live up to my classic expectations for quiche. My, oh my, was I surprised. It was packed full of flavor; the custard was light and airy; and the whole wheat crust was amazingly "crusty". I think one of the tricks to the success of the recipe is using a cast-iron skillet to caramelize the leeks and sweet onion. Rocco Dispirito is also clever about using bacon bits to add flavor to dishes. Without the calories and fat of fried bacon he adds the same savory flavor. All family members loved it...even the leftovers the next day. And for 206 calories a serving, you get a delectable experience. This is something I would happily serve friends and think it would work well for a brunch. We made it for dinner. Our complete menu was-
Sweet Onion & Leek Quiche 206 cal (from
Now Eat This! on pg 29)
Asparagus Salad with Caesar Vinaigrette 51 cal (from
Cooking Light Complete on pg 398)
Fresh Blackberries (1 Cup)
62 cal
Total Calories for the meal 388 cal
A perfect summer dinner. A definite repeat.
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