Trying to let the artist who's making drawings for the soon-to-be released
book on healthy living, I told her that being healthy means you can do the things that matter to you. You can garden, do woodwork, hike in the woods, shop, cook, bowl. You can feel good about yourself and life. You can attend your house of worship, volunteer, work on a regular basis.
And a healthy lifestyle means not only healthy eating, though that's a large part, it also means bringing exercise and stress relief into your everyday life, smoothly and easily. I'll be writing about those aspects of healthy living in upcoming posts. Watch for them.
In the meantime, here's today healthy, delicious, easy to make recipe. These photos were made by my sister-in-law who tested the recipe and has her own blog, CiaoChowLinda.blogspot.com. She focuses on Italian cooking and it's a beautiful and fascinating blog. Visit it.
Here's the recipe for today, and like all the recipes I give you, it's easy and healthy and you'll want to make it part of your cooking and eating life:
Crustless Spinach, Bell Pepper, and Feta Quiche
“Overall, this is a good recipe,” said Linda Prospero, CiaoChowLinda.blogspot.com, and recipe tester.
Serves 4-6
Ingredients
1 tablespoon extra virgin olive oil or canola oil
½ cup bell pepper, seeds and pith removed, chopped. Red bell pepper adds color to this dish.
1 cup onion, chopped finely
1 package pre-washed fresh baby spinach leaves or 1 box frozen spinach, defrosted and moisture removed by squeezing
About 10 fresh basil leaves, chopped, or 1 teaspoon dried basil
Salt and pepper to taste, adding a minimum
½ cup low-fat or skim milk or “milk” of your choice, not sweet
4 eggs
½ cup crumbled feta cheese or shredded parmesan cheese
Method
Preheat oven to 400 degrees. Grease bottom of pie plate or baking pan with half the oil.
Chop the bell pepper and onion. Add the other half of the oil to a large, non-stick skillet over medium high heat. Sauté bell pepper, stirring, for about 1 minute, then add the chopped onion and sauté until translucent.
Remove water from fresh or defrosted frozen spinach and add to the skillet, stirring for about 1 to 2 minutes, until vegetables are well mixed. Remove skillet from heat and season bell pepper, onion, and spinach mixture with basil, salt, and pepper to your taste. Stir.
In a small bowl, whisk together eggs and milk or “milk” of your choice, not a sweet milk.
Sprinkle feta or Parmesan cheese over bottom of oiled pie plate or baking pan. Arrange vegetable and spinach mixture on top of cheese. Pour egg mixture over spinach and bake the crustless quiche on a cookie sheet in middle of oven for about 20-25 minutes. Test for doneness by inserting a sharp knife in the middle. If it comes out clean, the crustless quiche is ready. Wait about 10 minutes and then slice into serving-size pieces. Serve with a salad (recipes on pages xx, xx, and xx) on the side and warmed whole wheat baguette
Recipe tested by Linda Prospero
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