Light Quiche

I love quiche but sometimes a break from the cream, heavy cheese and butter-rich crust is in order. By making a crust at home with wheat flour, using almond milk instead of regular, using olive oil instead of butter and reducing the amount of egg yokes this easy, versatile dish becomes a bit lighter.

You'll need:
Whole wheat flour (or spelt, your choice)
Salt
Eggs (organic/local preferable of course!)
Vegetables of choice---I chose tomatoes, mushroom and garlic
Almond milk
Shredded Cheese (cheddar, mozzarella)
Olive oil




Directions: Combine flour, salt and water together in a bowl and mix until it becomes a dough texture, adding water and flour as needed. Brush a pie dish with olive oil and start setting in crust, working from the center of the pie dish, out to the sides. Set aside.



In a sauté pan, combine olive oil, chopped garlic, tomatoes and mushroom. Crack 8 eggs (and throw away 4 yolks if preferable) and whisk together. After vegetables have cooked ad them to eggs and stir together. Pour egg/vegetable mix on top of quiche crust and then sprinkle cheese, salt and pepper on the top.



Bake for +/- 25-30 minutes at 350 degrees.

Baked Spaghetti Squash with Meatballs

I love to cook with spaghetti squash; the possibilities are endless! My favorite dish this past winter has been "carb free" baked spaghetti. 

You'll need: 

- one large spaghetti squash 

- about 6 large meatballs ( I get mine from the local butcher shop). 

- one cup marinara sauce 

- one cup shredded mozzarella cheese 

- fresh oregano and parsley 

Directions: 

- Preheat oven to 375 degrees 

- Cut squash in half lengthwise and scoop out all the seeds

- Place face down in glass casserole dish with about 1 inch of water

- Bake for about 35-40 minutes 

- Allow to squash to cool for a minute and using a fork, scrape out the strands of squash. Fluff with a  fork until it looks like "spaghetti" 

- pour marinara sauce on top, add the meatballs and sprinkle with cheese

- Bake for an additional 15 minutes at 400 degrees, until cheese is melted 

- Garnish with oregano and basil 

Serve right out of the squash and enjoy!