veggie crustless quiche

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Spring has sprung and this delicious quiche recipe reminds me of a Spring Break road trip I took in college. While many of my college friends went home for Spring Break, a few of my girlfriends and I loaded up my Mitsubishi Eclipse (it was the bomb back then!), and took off on a culinary adventure.  After many Hardee’s hamburgers and  countless Wendy’s frosties (let’s face it, that is all that you can afford in college) we stumbled upon this great little café called Chelsea’s and The Village Tea Room in the Biltmore Village in Asheville, NC. At an early age, I had already acquired a love for quaint restaurants, good recipes and unique cookbooks, so before leaving, I purchased their cookbook. Luckily for me, I found this delicious, crustless quiche recipe hidden inside it’s pages and have been whipping up many versions of this wonderful quiche recipe for the past 20 years.
Asheville, NC is such a beautiful mountain town, especially in the  Spring and Fall. If you visit Asheville, plan to spend a day exploring the Biltmore Estate. This large estate was built between 1889 and 1895 by George Washington Vanderbilt II and is the largest privately owned house in the United States.  Another Asheville secret is the Grove Park Inn Resort and Spa which is one of the South’s best-loved resorts with spectacular views of the rolling Blue Ridge Mountains. This hotel has been completely renovated and has over 100 years of history tucked inside.

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Ingredients:
8 eggs, scrambled
2 Tb heavy cream
1 can cream of celery soup
1 cup Cheddar cheese, grated
1 cup Provolone cheese, grated
2 cups of quiche filling (examples below)

Directions:
In a large mixing bowl, beat eggs with a wire whisk. Add all other quiche ingredients and stir to combine.

Spray a rimmed pie dish or quiche pan with cooking spray. Pour quiche filling into your pan.

Bake at 350 degrees for an hour or until set. Allow quiche to cool about 10 minutes before serving. This can be made the night before.

Quiche filling ideas:
Shrimp and dill
Mixed vegetables
Bacon, onion and feta
Veggie sausage and veggie
Broccoli and bacon
Artichoke, red pepper, olive and feta

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splenda, lemon and blueberry muffins

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My daughter (Christi’s daughter) is a Type 1 Diabetic so I am always looking for delicious recipes that are low in sugar. As many as three million Americans have Type 1 Diabetes. Each year, more than 30,000 children and adults are diagnosed with Type 1 Diabetes. Living with this disease is a constant challenge and managing your diet and insulin needs are a 24 hour a day chore. Splenda has opened up the door for many low sugar and non sugar recipes. Let’s face it, we all love something sweet every now and then and these muffins hit the spot. I promise you won’t miss the sugar or extra calories.

Ingredients
1 large egg
3 Tb canola oil
1/2 cup Splenda Granular
1 8-ounce low-fat lemon yogurt
6 Tb 1% milk
1-1/2 tsp vanilla
2 cups all-purpose flour
1 Tb baking powder
1/2 tsp baking soda
1 cup fresh blueberries
1 tsp. finely grated lemon peel
1-1/2 tsp sugar

Directions
Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with nonstick cooking spray. In a small bowl, whisk egg until frothy. Add oil, Splenda, yogurt, milk, and vanilla. Whisk until smooth.

In a large bowl, combine flour, baking powder, and baking soda. Stir. Add blueberries and lemon peel. Make a well in the dry ingredients and pour in the yogurt mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened.

Spoon batter into muffin tins, filling each cup 2/3 full. If desired, sprinkle sugar lightly over muffins.

Bake for 18-20 minutes, or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. Compliments: Splenda Cookbook

*Do not substitute light or low-calorie yogurt.

Per Serving
Calories 143
Carbohydrate 23 grams

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