Main Course: Tomato Quiche

on May 11, 2005

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1 9-inch refrigerated piecrust
2 large fresh tomatoes skinned, seeded and chopped
1/4 cup green onions, chopped
1/2 cup Swiss cheese, shredded
1/2 cup cheddar cheese, shredded
2 Tbsp. flour
1 cup evaporated milk
2 eggs, beaten
Salt and pepper
1/2 tsp. dried oregano

Place tomatoes, green onions, and cheeses in a bowl. In a separate bowl whisk together flour, milk and eggs until smooth. Pour egg mixture in the tomato mixture and stir until mixed. Pour mixture into piecrust and bake at 375 degrees for 45 minutes. Allow quiche to stand for about 10 minutes before slicing and serving.

The Skinny: Use low fat cheeses and milk. I would not recommend egg substitute for a quiche because you need the real egg yolks for volume.

Melon Salad

2 cups seeded and cubed watermelon
2 cups honeydew melon cubes
2 cubes cantaloupe cubes
1 cups seedless green or red grapes
1/2 cup flaked coconut
1/4 cup frozen lemonade concentrate, thawed
1/4 cup honey
Fresh mint sprigs for garnish

Combine all fruit in a large bowl. Combine lemonade and honey together and pour over fruit, stir well. Sprinkle with coconut and fresh mint. Refrigerate until ready to serve.

The Skinny: Coconut has a pretty high fat content and you can probably leave out the coconut flakes without affecting this dish.