Raise Your Glass to the First of Many Healthy Recipes!
Today I’d like to introduce a new section of this blog — the recipe section! I (Alicia) don’t just want to give you the means to make improvements to your home, but I’d like to share how you can live a fun and healthy life inside that home. I love to cook, and I thought it was about time I shared some of my favorite healthy and delicious recipes with all of you.
This first recipe is a quiche and an old favorite. I know what you’re thinking — “A quiche?! I thought these were supposed to be healthy recipes!” I know, I know. However, this quiche isn’t your typical calorie-packed quiche Lorraine; it is a vegetarian savory pie, or tarte salée as the French would say, with a few surprise ingredients thrown in. Instead of fattening cheddar or Swiss cheese, this quiche features goat cheese, which has less fat, lactose and cholesterol than cow’s milk cheeses, making it a pretty healthy choice of cheese! There is a little bit of parmesan in there, too, but not much, I promise.
In the vegetable department, the star of the show here is roasted red pepper. No, not the kind from the jar — homemade! If you’ve never made your own roasted red pepper before, you’ll probably be surprised how easy it is. Cooking it this way is even easier than the way my grandmother used to cook them — which was straight on the fire of her gas stovetop… yikes! — plus when you make them yourself you have a guarantee that they don’t contain any unsavory preservatives.
Have I convinced you yet? You’ll just have to try it.
Roasted Red Pepper Quiche with Goat Cheese
- 1 quiche crust (available premade, but it’s not hard to make your own)
- 3 eggs
- ¾ c milk
- ¼ c cream
- 3 large red peppers
- 1 clove garlic
- ½ c almonds
- zest of 1 lemon
- 2 tsp balsamic vinegar
- 3 tbsp olive oil
- ¼ c parmesan
- 1 c goat cheese
- handful of basil leaves
- salt & pepper
Preheat the oven to 400° F.
Mix the eggs, milk, cream, and a dash of salt and pepper in a bowl.
Cook the peppers on a baking sheet, turning regularly, until the skin just begins to shrivel and blacken —about 25 minutes. Remove from the oven and let cool. When the peppers have cooled, peel and seed them. Cut one into long, thin strips.
Turn the oven down to 320° F.
Use a blender to finely mix the rest of the peppers with the garlic, almonds, lemon zest, and balsamic vinegar. Lightly combine with the egg, milk, and cream mixture.
Carefully pour the blended pepper mixture over top of everything, taking care not to overfill. You will probably have leftover filling; resist the temptation to pour it all in, even if it seems like it fits, because it will overflow during cooking. Top with several basil leaves.
Cook at 320° F for 35 minutes or until it passes the toothpick test. After removing from oven, allow to set at least 5 minutes before cutting.