02/05/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview caterer extraordinaire, Joy Wallace. She shares the secrets to successful catering and event planning, and she is celebrating her 26th year in the business. She started in 1988 and is now one of Miami’s top caterers. One of her venues is the Vizcaya Café and Shop which she helped reclaim after hurricane Wilma. Her Disaster Relief Services division has been an important aid to the US government when disaster strikes. She has helped in relief programs all over the States.
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Ham and Mushroom Quiche – no crust – quick, easy and tasty
Copyright © Linda
You can have this homemade quiche ready in just 25 minutes. I like to serve a warm, inviting quiche for a quick midweek supper, but don’t want to fuss with pastry dough. The secret to saving time and calories is to use bread crumbs for the crust instead. You can still slice and serve the quiche with this crust.
A tossed green salad is all you need to complete the meal.
Recipes
Ham and Wild Mushroom Quiche
10-inch shallow pie or casserole dish
Olive oil spray
1/2 cup whole wheat bread crumbs
1/2 pound lean deli ham, torn into bite-size pieces
1 cup sliced Shiitaki mushrooms
1 cup sliced red onion
1 cup sliced red bell pepper
2 large eggs
4 egg whites
1/4 teaspoon ground nutmeg
1/2 cup skim milk
1/2 cup shredded, reduced-fat, sharp Cheddar cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray bottom and sides of pie plate with olive oil spray. Sprinkle breadcrumbs over bottom and sides of plate. Roll the plate around to make sure the sides are covered with crumbs. Gently shake the plate to evenly distribute excess crumbs across the bottom.
Place the ham, mushrooms onion and red bell pepper in the pie plate. In a small bowl lightly beat the 2 whole eggs and 4 egg whites with a fork. Add the nutmeg, milk, cheese and salt and pepper to taste. Pour into the prepared pie plate. Press the ingredients under the eggs with a fork. Place in oven for 25 minutes. The pie should be firm. Leave a little longer if needed. Remove, cut in halves and serve. Makes 2 servings.
TOSSED SALAD
4 cups washed, ready-to-eat salad
2 tablespoons reduced-fat vinaigrette dressing
Place salad in a bowl and toss with dressing. Makes 2 servings.
Nutrition Information
Ham and Mushroom Quiche:Per serving: 451 calories (30 percent from fat), 14.9 g fat (5.4 g saturated, 5.7 monounsaturated), 280 mg cholesterol, 48.1 g protein, 30.8 g carbohydrates, 4.9 g fiber, 2001 mg sodium. Tossed Salad: Per serving: 27 calories (41 percent from fat), 1.2 g fat (0.1 g saturated, 0.3 g monounsaturated), 1.0 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2.0 g fiber, 12 mg sodium.
Shopping List
To buy: 1 small container whole wheat bread crumbs, 1/2 pound lean deli ham,1 package shiitaki mushrooms, 1 red onion, 1 red bell pepper,1 bag washed, ready-to-eat salad, 1 bottle ground nutmeg and1 package shredded, reduced-fat sharp Cheddar cheese.
Staples: Olive oil spray, eggs (6 needed),skim milk, reduced-fat vinaigrette dressing, salt and black peppercorns.
Helpful Hints
- If whole wheat bread crumbs are not available, process 2 slices of whole wheat bread in the food processor to make crumbs.
- Any type of mushrooms can be used. If using meaty portobello mushrooms, bake pie 5 minutes longer as they will add more liquid to the pie. .
- A casserole dish can be used instead of a pie plate.
Countdown:
- Preheat oven to 400 degrees.
- Prepare ingredients.
- Make quiche.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
