Wednesday, September 9, 2009

Savory Apple & Cheddar Crustless Quiche

After picking two pecks of apples the other day, I have a lot of apples! Most often they are used in dessert and pastry recipes but, being diabetic and wanting to limit my intake of sweets, I try to be more creative and use them in different ways. This savory custard has only a hint of sweetness from the apple and onion combination. Thyme has an earthy, lemon quality and really adds a special flavor to this dish. This unique crustless quiche will be the star attraction at an autumn brunch or pair it with a salad and toasted cheese triangles for a light meal.

Savory Apple & Cheddar Crustless Quiche
(Makes 2 individual servings)

1 teaspoon butter or margarine
1 teaspoon olive or canola oil
½ small onion
¼ teaspoon salt
2 small apples, cored and cut into chunks
¼ teaspoon pumpkin pie spice
Ground pepper to taste
Leaves from 4 sprigs fresh thyme (or ½ teaspoon dried), divided
2 large eggs
Salt and pepper to taste
1 ounce very sharp 2% milk reduced fat cheddar cheese, shredded

Preheat oven to 350°F. In small skillet heat butter and oil; add onion, ¼ teaspoon salt and sauté until onion is soft. Add apples, pumpkin pie spice, and pepper to taste and leaves from two sprigs of fresh thyme (or ¼ teaspoon dried). Cook, stirring occasionally, until apples just begin to soften, about 2 minutes. Divide mixture into two 10-14 ounce ramekins or custard cups that have been sprayed with non-stick cooking spray. In small bowl combine remaining ingredients and beat until well mixed; pour half of mixture into each custard cup and bake until custard is set, 30 to 35 minutes. Allow to cool for about 5 minutes before serving.

Nutritional Information per serving: 256 calories, 23 g carbohydrate, 13 g total fat, 4.8 g saturated fat, 2.5 g fiber, 14.4 g protein

Original recipe by Kathy Sheehan, copyright 2009

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