As mentioned previously, Trisha Yearwood’s cooking show, Trisha’s Southern Kitchen, premiered this weekend on Food Network. I throughly enjoyed watching one of my favorite singers in her new role in the kitchen. What I like even more is the show highlighting how to slim down traditional Southern fare, which is typically pretty bad for your arteries.
I decided to make the “Country Quiche” that was featured on this week’s episode: “Baby in the Band”. It turned out really good and the pie shell had a slightly sweet taste that was a pleasant surprise. Below you will find my tweaked version. I took Trisha up on her ways to cut fat/calories and had a few of my own. I used cheese made with 2% milk and I used ground chicken instead because my husband isn’t a fan of ground turkey. Since it’s just the two of us, I halved the recipe to only make one quiche instead of two. But if you want two, just double what I have below. I did add five extra tomatoes for more color since I used egg whites and white cheese.
Being a new recipe, it passed both of our taste tests so it’s going into my permanent collection. I will definitely make this again!
Slimmed Down Country Quiche
Source: Trisha’s Southern Kitchen
Half pound ground chicken
1/2 teaspoon baking powder
15 grape tomatoes, sliced in half and lightly sprinkled with sea salt
3 egg whites
5 ounces shredded Italian cheese mix, made with 2% milk
1 unbaked nine-inch frozen pie shell
1 tablespoon rubbed sage
Salt and pepper to taste
Set the pie shell out to thaw while you are preparing the other ingredients.
Preheat the oven to 350 degrees F.
Season the ground chicken with rubbed sage, salt and pepper. Cook in a nonstick skillet until cooked through, about 10 minutes. Drain any fat/grease and set aside.
In a mixing bowl, whisk together the baking powder, tomatoes, and egg whites. Add the cooked ground chicken and the cheese to the egg mixture and stir together with a large spoon. Place the mixture into the pie shell. Don’t worry if the shell is still slightly frozen, it will bake just fine. Bake until the filling is set, about 30 minutes. The quiche can be served hot or at room temperature.
Makes 1 nine-inch quiche.