Okay, so really its what's for lunch. I've been desperately trying to get the baby weight off. I apparently have the slowest metabolism on earth or so says my acupuncturist. I created this quiche as a quick lunch for the week. Its got your protein and veggies and I would guess pretty low fat. I eat a slice with a salad for a very satisfying meal. The nice thing about this recipe is its versatility. You can really interchange cheeses, veggies, spices, etc.
1 carton of egg whites (you could use eggs, but my grocery store sells this and its pretty convenient and cheaper than using up the eggs)
2 green onions chopped
1/2 cup of milk (I use rice milk it works great)
dash of mustard (maybe a tsp)
salt
pepper
sprinkle of oregano
2 oz. mozzarella, cheddar or swiss cheese + a little extra to sprinkle on top
1 1/2 cups whatever veggie you like - broccoli, spinach, brussel sprouts, leeks, etc.
1/2 lb shrimp cooked
Preheat oven to 350. Cut veggies into bite size pieces. Cook over medium heat in a saute pan with a small amount of water until al dente. Time varies depending on the veggie. For spinach just heat until wilted. Place on bottom of 9in. pie plate. Top with shrimp. Set aside.
Combine all other ingredients in a large bowl and whisk. Pour into pie plate on top of Shrimp and Veggies. Sprinkle cheese on top.
Place in oven for 45 min. or until puffy and no longer runny.
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