Besides being incredibly easy to make and versatile, quiche is a stealthy way to transform leftovers into a totally new dish. When Sunday night’s plain grilled chicken fell flat, I feared not. Chopped and mixed into a quiche with a few other ingredients, it’s got a second lease on life.
In addition to the chicken, this recipe includes a few other precooked items. With a little forethought last night, I roasted a sweet potato and some leeks (next time I don’t think I’ll roast the leeks, because it they burn easily and it wasn’t necessary anyhow). The caramelized onions were prepped earlier today, no need for me to revisit but you can.
Putting together the quiche took about 10 minutes tops, since most of my work was already done. Quiches aren’t choosey when it comes to taking ingredients, so play around with whatever you have on hand. One other great thing about quiche – it’s suitable for any meal of the day
Yogurt quiche with grilled chicken, sweet potatoes, and leeks
4 eggs and 2 egg whites
½ cup milk or plain yogurt (I used nonfat)
¼ teaspoon salt
¼ teaspoon white pepper
1 cup diced chicken
1 cup roasted sweet potato
½ cup sliced leeks (from 1 leek)
1 large onion, caramelized
Beat the eggs lightly, and then mix in the yogurt, salt, and pepper. I don’t believe in total deprivation, but I cut down on the cholesterol in the dish by use a few egg whites instead of the whole egg.
Stir in remaining ingredients. Pour in to a greased pan (I sprayed mine with canola oil) and bake at 375 for 40-45 minutes. The top should be golden and bubbly. Makes 4 servings, 280 calories each.
The meal was finished with a simple salad of Olivia’s 50/50 with a drizzle of Annie’s Pomegranate Vinaigrette
(it’s a little sweet for my tastes but has a nice tang) and a piece of The Biscuit’s yummy multigrain bread.
