Sealed with a quiche

I have always loved the taste and texture of the classic quiche lorraine. But with respect to health, traditional quiches are off the charts! The rich crust is usually made with butter, lard or shortening, and the filling contains excess eggs and cream. I’ve created a variety of delicious quiches that cut the calories by at least half. I prepare one that’s crustless and the other two use either a potato or phyllo crust. This substantially lowers the calories and fat while still maintaining the integrity of a delicious quiche. I use whole eggs with a combination of egg substitute and evaporated or two per cent milk instead of the heavy cream. The tastes and textures are amazing. Enjoy!

Phyllo Pie with Veggies

Potato-Crusted Quiche

Crustless Crabmeat Quiche

Rose’s Picks: An egg a day keeps the doctor away

To buy the freshest eggs, try a farmers’ market, such as St. Lawrence Market or Kensington Market in downtown Toronto. You can definitely see and taste the difference in the eggs — they not only have much more flavour than factory farm eggs, but they are different sizes and much more yellow when cooked. You can also try the organic eggs from Rowe, available at Loblaws. Take eggs
straight home and store them immediately in the refrigerator set at 40°F or slightly below. Store them in the grocery carton in the coldest part of the refrigerator and not in the door.

Post City Magazines’ culinary columnist, Rose Reisman, is the owner of Rose Reisman Catering, the author of 14 cookbooks and a well-known TV and radio personality. Visit Rose at www.rosereisman.com.

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