Diabetics Think I’m Sweet

RECIPE: Diabetic Spinach and Gruyere Quiche

I’m happy to report I did a little cooking last night for the first time in 5 weeks. Ryan had family in from out of town and a pizza party was requested. Since we’ve kind of got that down to a science between the two of us, I had to fulfill my topping prep and dough prep duties. While sitting. It wasn’t pretty, but it worked. Thankfully our guests were nice enough to ignore all the flour I got all over my super-classy yoga pants.

Today’s post is a meal I’d saved in the hopper in case I ran out of guest bloggers. That day has come. This meal was from a few months ago from my dad’s birthday brunch. Nowadays, whenever there’s a family meal to cook for my side of the family, it’s just me, Ryan, my brother and my dad. Cooking for 3 men should be easy, yes? But in that group I’ve got one diabetic, who doesn’t like chicken, one who can’t eat red meat, and one who can’t eat anything that’s touched shellfish. That makes my culinary life with them pretty difficult. The only really safe meal is one that is diabetic-friendly vegetarian.

Since it was my dad’s birthday, I made up some potato pancakes (which he loves, and diabetic friendly) and a Spinach and Gruyere Quiche I found on a diabetic cooking site. Few ingredients, little prep, how hard could this be?

I’m a baker more than a cooker. That said, I have never in my life made a crust of any sort before this recipe. As you can see… less than stellar results. It was tasty, but definitely not pretty.

Crusty beauty aside, this thing turned out delicious. I had to watch the crust during the quiche-cooking portion to make sure it didn’t get too brown, but the result was totally full of flavor and would make any diabetic’s morning.

So fine, the fruit salad and mimosa aren’t strictly diabetic-friendly, but a girl’s gotta have her sugary vices, yes? Overall: 3 out of 5 glasses of champagne-heavy mimosa for us average folk, and for a diabetic meal, it totally did not suck. I’d actually consider doing this easy (not pretty) crust for a more evil quiche again in the future.

Tune in next week as as WandAS bloggers have a chili cook-off! We’re all featuring a chili recipe each day. You won’t want to miss it.

Spinach and Gruyere Quiche
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Recipe type: Breakfast
Author: Amanda N
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 6
From Diabetic Living
Ingredients
  • Baked Oil Pastry
  • 3 ounces Gruyere or Swiss cheese
  • 2 1/2 cups refrigerated or frozen egg product, thawed, or 10 eggs, beaten
  • 1 cup chopped fresh spinach
  • 1/2 cup fat-free half-and-half or fat-free milk
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
Directions
  1. Prepare Baked Oil Pastry. Reduce oven temperature to 350 degrees F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
  2. In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into Baked Oil Pastry.
  3. Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowing, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 10 servings.
Baked Oil Pastry
Recipe Type: Breakfast
Author: Amanda N
Prep time: 10 mins
Cook time: 13 mins
Total time: 25 mins
Serves: 6
From Diabetic Living
Ingredients
    • 1 1/3 cup flour
    • 1/4 tsp salt
    • 1/3 cup cooking oil
    • 1 cup chopped fresh spinach
    • 3 tablespoons fat-free milk
Instructions
  1. Preheat oven to 450 degrees F. In a medium bowl, stir together flour and salt. Add oil and milk all at once. Stir lightly with a fork. Form into a ball. On a well-floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
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