Crustless quiche is popular recipe for readers

Recipe finder

February 27, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Requests for crustless quiche recipes come in fairly frequently. Diana Hamilton of Catonsville and Nancy Reigle of Towson sent us this one. The recipe is for Doris Bower of Perry Hall.

Impossible Quiche

1/2 pound bacon, cooked and crumbled

1 cup shredded Swiss cheese

1/2 cup chopped onion

2 cups milk

1 cup Bisquick

4 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

Spread crumbled, cooked bacon on the bottom of a lightly greased ten-inch pie plate. Sprinkle cheese on top, then the onion. Beat milk, Bisquick, eggs, salt and pepper together one minute with a hand mixer until smooth. Pour into pie plate. Bake at 400 degrees for about 30 minutes or until an inserted knife comes out clean.

Recipe finder

Jo Marie Lower of Baltimore had written to ask for two low calorie recipes, a crustless quiche made with asparagus and yogurt and a vegetable soup. Jo Marie said she had received both recipes from a Weight Watchers class about two years ago. Suzanne Diskin, Weight Watchers' administrator of public relations, sent us some recipes.

This quiche recipe doesn't include yogurt but it sounds very good.

Asparagus Quiche

.` 1 cup cooked chopped asparagus

2 eggs beaten

-! 1/2 cup evaporated skimmed milk

1/8 teaspoon minced fresh garlic or -- garlic powder

Dash each salt, pepper and onion powder

2 ounces low fat Swiss cheese, shredded 2 teaspoons mayonnaise

2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. In small bowl combine chopped asparagus, eggs , milk, garlic or garlic powder, salt, pepper and onion powder. Spray a shallow one-quart casserole with nonstick cooking spray. Pour egg mixture into casserole and sprinkle with Swiss cheese. Bake for about 35 minutes or until a knife inserted in center comes out clean.

In small bowl combine mayonnaise with Parmesan cheese. Spread over quiche and return to oven; bake until lightly browned, about five minutes. Remove from oven and allow to set for ten minutes. Garnish with asparagus sprears.

Makes two servings. Each serving has 241 calories, 22 grams protein, 12 grams fat, 12 grams carbohydrates, 715 milligrams sodium.

This 1970's vegetable stew recipe came from one of Weight Watcher's long-time leaders, Pauline Koch.

Vegetable Stew

1 large can V-8 juice

4 cups water

1 bouillon cube, beef or chicken

Dried oregano, Italian seasonings and minced onion to taste

Assorted frozen or fresh vegetables, such as French-style string beans, carrots, zucchini, tomatoes and such

Simmer ingredients for several hours. Cooked meat or chicken may be added if desired.

Recipe Requests

* Dorothy M. Richmond, of Baltimore, wants a recipe for Nesselrode Chiffon Cake. She says this recipe first appeared when vegetable oil was becoming popular.

* Margaret A. Karner has a special request for our Russian and Czechoslovakian readers. She is trying to find a recipe for a dark brown, mushroom soup traditionally served on Christmas Eve in Russian and Czech homes.

* Joan D. Cornish of Baltimore wants a "wishing well" cake recipe. "The most important ingredient was soft-type margarine," she writes.

* Catherine Morris of Dundalk would like a seafood casserole recipe using shrimp, scallops and crabmeat.

* Shirley Murphy of Glen Burnie wants the Oriental orange sauce recipe that is used for Chinese chicken or beef.

* Margaret A. Karner has a special request for our Russian and Czechoslovakian readers. She is trying to find a recipe for a dark brown mushroom soup traditionally served on Christmas Eve in Russian and Czech homes.

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