What is that saying about real men and quiche? Oh:
“Real men don’t eat quiche.”
If it were true, I’d say that leaves more for Trim Healthy Mamas; but, I know men that eat and enjoy quiche. And the Salesman eats quiche, and he ate this one.
I was given a variety box of quiches by my lovely friend, Mary, and I served them to friends at a party we hosted, and then had another half of the box still in the freezer, and took them to a family gathering. Mary’s kind gift, got me to really wanting a Trim Healthy Mama quiche, so I started perusing the cookbooks while making my meal plan and grocery list for the week. Mamas, there are several quiche options in the Trim Healthy Mama world. Have you tried any of the quiche recipes?
Since I was really wanting a crust, I settled on:
Cookbook: Trim Healthy Mama Cookbook
Chapter: Oven Dishes
Recipe: Spinach and Sausage Quiche
Serving: Family Serve – Feeds 6 to 8, halve ingredients if your family is smaller
Fuel: S – Satisfying
NSI – if going crustless or making almond flour crust
And guess what? Priscilla and Pearl have published this recipe on their site at Trim Healthy Mama! I just love when I am able to share the full recipe with you!
I was looking forward to making a crust. I started by putting all the ingredients in my mini chopper. It was too small to handle the amounts of the baking blend and butter, so I quickly washed up my blender and used it to make the crust since I don’t have a food processor. I had to add more cold water to the crust mixture to get it to stick together. I was happy to get my wooden rolling pin out, I mean, there is just something good about using the rolling pin to make a pie crust. I guess it made me feel like a pioneer woman. I was pretty pleased with how the Trim Healthy Mama crust turned out.
When I inverted the crust into my mother’s pie pan, it was not pretty as a picture.
But, it all was able to be pressed back together. Then I got all artsy and decided to crimp the edges of the crust.
Oh yes, I was feeling good about how it looked similar to a real pie crust.
I baked it for 15 minutes instead of the 10 the recipe calls for. In hindsight, I don’t think I should have baked it an extra 10 minutes because my crust got a little browner than I would have liked after baking the fillings in the crust. While the crust was baking, I shredded the cheese, drained the spinach, and ground the chicken sausage in the mini chopper. I like the texture of the sausage ground rather than whole. Just personal preference for me.
I got most of the ingredients in the pie plate. I did not get all of the cheese called for into the quiche pan. My extra addition of mushrooms and tomatoes, only made it as garnishing on the top. If I make this recipe again, I will probably opt for a deep dish pie pan or tart pan. Williams Sonoma has a quiche pan with a removable bottom. I think I may put that one on my wish list.
When the timer went off after 45 minutes of baking, I opened the oven, I grabbed my camera to capture the puffy beauty.
Oh my.
Every angle looked good to me; but where to make the first cut in the pie?
I would make this again in a deeper pan so I could fit all of the ingredients into the quiche. I would like to experiment with a different variety of cheese, too, I am thinking Swiss or Havarti would be good. And, I might even try it crustless next time. The crust under the baked quiche part tasted wonderful; but I did not like the texture of my crimped crust. I did bake it longer than directed and could have gotten the crimped part too done. I also added a sprinkle of salt and pepper to the top of the quiche when serving. It just seemed to add the extra oomph to the tomato.
Two thumbs up, Mamas!
Enjoy!
