Ah, the 80′s! This book ruined quiche for so many men.
Luckily my son is too young to know about this cliché and my husband is secure enough in his “masculinity” to eat whatever I make for dinner, because this recipe is relatively healthy, delicious, and satisfying. It makes four full servings or six servings if paired with a side dish.
1 circle refrigerated pie crust
1 1/2 cups reduced-fat ricotta cheese
2 cups filling (veggies, diced ham or bacon, etc.)
1 1/2 oz reduced-fat shredded cheddar cheese
1-2 tsp seasoning (depending on the filling: salt, pepper, dillweed, parsley, basil, etc.)
Prehat oven to 375F.
Line glass pie plate with pie crust.
Whisk eggs, then whisk in ricotta cheese.
Stir in filling, seasoning, and shredded cheese.
Pour egg mixture into prepared pie crust.
Bake at 375F for 30 minutes, then check every 5 minutes until done (knife inserted in center should come out clean).
Let set for 5-10 minutes before slicing.
Serve with a green salad, three-bean salad, or soup.
This recipe is inspired by a recipe from Prevention Magazine that does not use any pie crust (just spray a glass pie plate with cooking spray) or shredded cheddar cheese, but I don’t think my guys would enjoy the crustless version as much. The pie crust does add significant calories and fat (about 220 cals/14 g fat per serving for four servings). Still, since most quiche recipes use milk and/or cream and more cheese, I think my recipe variation qualifies as a “light” variation.
Do your men eat quiche? Do you?