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I love Quiche, but I recognize its usually richly loaded with such yummy heart-stopping thigh-sticking guilt-inducing ingredients as heavy cream, rich egg yolks, warm melty cheese, and a flaky butter-soaked crust. I knew there had to be a better way to do this…consider that despite its heavy base, it’s often sprinkled with delicious, light, flavorful vegetables. I attempt to remake the Quiche into something just as tasty, and definitely more nutritious and artery (as well as beach) friendly!

I know it’s the heavy goodness of the excessive dairy that gives Quiche its lovely appeal, but I compensated by adding flavors in the form of a lemon-infused oil, fresh basil Kristina and I grew in our window, and as always, garlic. We hope you enjoy this meal!


2 large shallots, sliced

3-4 large garlic cloves, diced

2 tablespoons fresh basil

1/2 cup sliced assorted mushrooms

1 small summer squashed, chopped, & about 8 round slices set aside

1 cup chopped asparagus, & about 8 whole stalks set aside

3 tablespoons lemon grape seed oil, divided into 1 and 2 tablespoons

4 whole eggs

1 1/2 cups egg whites

1 cup crumbled feta cheese

1 cup unsweetened original almond milk


1 cup uncooked oats

1 cup whole wheat flour

3 tablespoons Earth Balance (or butter)

3-4 tablespoons cold water

salt & pepper to taste


1) Preheat oven to 350 degrees. Mix oats, flour, and water in a bowl; add cold Earth Balance and use a pasty knife to cut through until well blended. Spray the bottom & sides of a spring-form pan (or pie dish) and press crust firmly down. Bake about 10 minutes. Remove from the oven and set aside.

2) Heat 1 tablespoon of lemon grape seed oil in skillet over a low/medium flame, and saute sliced shallots & garlic until soft and fragrant, about 3 minutes. Add sliced mushrooms and continue to cook for another 4 minutes. Scoop out and put in a dish; set aside.

3) Add the last 2 tablespoons of lemon grape seed oil to skillet, and saute 8 whole asparagus stalks and 8 sliced yellow squash rounds, about 4 minutes, turning periodically, until slightly browned. Remove from pan, set aside. Put the rest of the (chopped) asparagus & summer squash in skillet, and saute about 5 minutes, until soft. Remove from pan, and set aside.

4) Whisk eggs, egg whites, almond milk, and a touch of salt & pepper, in a large bowl. Add 1 cup crumbled feta cheese, folding into mixture. Pour into spring-form pan (or pie dish), spoon shallot/garlic/mushroom in, as well as asparagus/summer squash. Turn gently into mix; set in oven and bake for about 30 minutes, or until mostly firm with only gentle resistance on top. At this stage, lay whole sautéed asparagus stalks in a pin-wheel pattern, spacing summer squash rounds in between. Continue to bake another 15 minutes, or until center is set.

5) Serve hot, or refrigerate and serve cold!