I’m on a little health kick at present which means I’m being very mindful of what I eat. While I can workout how much of what ingredients I can have to achieve my goals, it does require a bit of brain power when looking to eat differently ( read ‘more healthy’ here).
It means my usual go-to dinners are not suitable and I need to try some new recipes. To get inspiration for some healthy dishes to make I checked out some of the latest diet recipe books.
Some wonderful idea, healthy, tasty, using ingredients I like and have in the house.
Yeah! Let’s get cooking!
Well not so fast… when I read the small print the recipes are all for 4! Way more than I need for my household of one.
That’s 4 meals of the same stuff for me…. boring…. wasteful…. plus ever so tempting to over eat as the food is there.
Yes I know you can just cut the recipe in 4….but sometimes that doesn’t work.
Also trying doing the maths on a Friday night after a busy week when you are really tired and hungry… not that much fun.
Freeze the rest? I don’t see freezing as the answer…. it still the same stuff (read ‘boredom’ here) and for me it is never as nice as the fresh version when I finally defrost it weeks later.
Plus I need to remember to defrost it few days in advance, which I never do.
No, to me the answer is healthy recipes for one!
So fellow just4Me cooks as I’m need to the work for my own health program I’m planing to share my healthy meals with you.
The first recipe I have adapted is a yummy crustless quiche. I have quiche often and this version works as a dinner on its own or 1/2 a sever with a side of veggies or salad is a good lunch which is my favourite way to enjoy it.
The bonus is I have a healthy breakfast for when I’m pushed for time I the morning. A big win win in my book.
Do you find it frustrating how us just4Me household or overlooked by the popular healthy cookbooks?
Do you have some trick you use to convert recipes quickly?
I’d love to hear you thoughts. I then meantime enjoy this yummy, fast crustless quiche.
Crustless Spinach Quiche two ways
Number of servings: 2
75 g chopped spinach (I use frozen and thaw it in the oven while it is heating up.)
50 g strong hard cheese (like Cheddar), diced 2 cm cubes
50 g crème fraiche
Salt and pepper to taste
2 tbsp roasted capsicum (I used the ones in a jar, drained)
1 tsp mushroom powder (See tip)
Tip: Mill dried porcini mushrooms and shitake mushrooms to a powder and store in a jar. I use equal quantities of both in the mix.
Preheat oven to 180°C. Grease and line 18 cm pie tin or a 6 hole regular muffin tin.
Place frozen spinach in a heat proof dish into oven to defrost while oven is heating.
Place cheese into mixing bowl and grate 10 sec/ speed 7. Scrape down sides.
Add crème fraiche and eggs mix 10 sec/speed 4.
Remove spinach from oven spread evenly into pie dish or divide between 6 muffin cups. Sprinkle nutmeg evenly over the top. Set aside.
Pour cheese and egg mix over spinach and top with roasted capsicum strips and mushroom dust, if using.
Bake for 20 minutes (pie dish) and about 15 minutes for muffin tins. They are cooked when lightly golden brown.
Eat warm or cold.
Crustless quiche will keep for several days in the refrigerator. Re-heat in oven.