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 LEAFY GREENS QUICHE 
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welcome back ricotta!
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Joined: 07 Oct 2003, 09:33
Posts: 27733
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Yield: 2 Quiches, Serves 8 (one serving = 1/4 of one quiche)

Nutritionists today say to "eat green". This "greens" quiche is so nutrient-packed that it quickly became one of Roy's favorites. The potato crust makes it a hearty dish. The crust mixture is also delicious shaped into small patties and baked as lowfat hash browns. Serve with salsa , Curry sauce (see Anti Aging Plan), or Creamy Garlic sauce (see Anti-Aging Plan).

The Crusts: (for two quiches)
3 medium russet potatoes, scrubed and washed
1/2 cup wheat germ
1/2 cup whole wheat flour
2 tblsp yeast
3 cloves garlic, minced
1 egg white
2 scallions
black pepper
canola oil cooking spray
The Filling:
2 lbs total of mixed greens: kale, chard, collard or turnip greens, spinach
lemon juice (optional)
1/2 - 1 lb shitake mushrooms, washed and chopped
1 tsp soy sauce
1 medium red pepper, diced fine
5 cloves garlic, minced
8 oz lowfat or nonfat ricotta cheese
8 oz lowfat or nonfat cottage cheese
3 3"x1" strips kombu, soaked 15" and chopped
6 egg whites
1/4 cup mirin or dry sherry
2 tblsp thyme
2 tblsp marjoram
1 tsp hot paprika
extra tabasco sauce to taste
1 sheet nori
1 8oz jar or can artichoke hearts packed in water, quartered (optional)
olive oil cooking spray
Preparation: Preheat the oven to 350 degrees.
The Crust:

Grate the potatoes, skins and all, in a food processor. Mix all ingredients in a large bowl, stirring until the flour coats all the potatoes. Spray two deep pie dishes (or a large lasagne pan) or with canola oil and pat the crust in evenly. Bake for 20 - 30", or until the crust is crisp.
The Filling:

Thoroughly wash the greens and trim any thick, fiberous ends off. Chop into large pieces. Steam the greens in a little bit of water until all stems are soft. You may add lemon juice to the steam water to bring out the flavor of the greens.

Spray a small skillet with olive oil. Add 1 tsp soy sauce and stir fry the shitake mushrooms until chewy, not limp.

Using a food processor, puree all the greens with the cheeses, kombu, egg whites, mirin and garlic. Transfer to a large bowel and stir in the mushrooms and all of the remaining vegetables a nd the herbs. Season to taste with tabasco.

Line the two potato pie crusts with the one sheet of nori cut into strips, then fill both pies with the greens-cheese mixture.

Bake in the preheated oven for only 10 minutes. None of the ingredients in the fillinf really ned cooking, and if the quiches bake too long they will dry out. The baking is only to get the filling to "set" and to heat the quiches thoroughly. Serve immediately.
• (Per Serving: One serving = 1/4 of one quiche. Using nonfat cheeses will further reduce the calorie count. Calories 388, Fat 8%, Protein 20%, Carb. 71%, 5 mg Choles.)

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19 Feb 2004, 14:07
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Leafy Green Queef....:cry:


25 Feb 2004, 00:41
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