Diabetic Recipe of the Week: Mini Cheese Quiches

Makes: 12 cups
Serving Size: 2 quiches
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
24 frozen phyllo dough mini shells
2 eggs, beaten
1/2 cup fat-free milk
1 Tbsp. melted butter
1/2 tsp. salt
1 cup shredded 75% reduced-fat cheddar cheese (extra sharp if available)
Paprika (not included in nutritional analysis)
Preparation
1. Preheat the oven to 350 degrees. Place the shells on a baking sheet, and bake for 5 minutes.
2. Beat together the eggs, milk, butter, and salt. Once the shells are ready, distribute the cheese into each shell. Pour the egg mixture into each shell. Sprinkle with paprika. Bake for 25 minutes or until set.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Bacon Quiche

Makes: 10 servings
Serving Size: 1/10 of pie
Preparation Time: 30 minutes
Cook Time: 50 minutes
Ingredients
2 lean turkey bacon slices
1 1/2 cups egg substitute
2 eggs
1 cup reduced-fat, extra sharp cheddar cheese
1/2 cup 1 percent milk
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups fat-free cottage cheese (small curd)
2 tsp. olive oil
1 cup sliced mushrooms
2 cups sliced zucchini
1/4 cup minced fresh basil
1 Tbsp. minced fresh chives
8 1/4 inch slices fresh tomato
Preparation
1. In a non-stick skillet, cook the turkey bacon slice on both sides until browned. Cut into pieces and set aside.
2. Beat together the egg substitute, eggs, cheese, milk, flour, baking powder, salt, and cottage cheese.
3. In the same skillet you cooked the bacon, add the olive oil over medium heat. Add the mushrooms and saute for 2 minutes. Add the zucchini and saute for 3 minutes. Add in the basil and chives and cook for 1 minute. Add the vegetable mixture to the egg mixture and mix well.
4. Pour the mixture into a 3-quart casserole dish. Top the quiche with the bacon pieces and arrange the fresh tomato slices over the top. Bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake for an additional 35 minutes or until the pie is set.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Crustless Spinach Quiche

Makes: 10 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Ingredients

1 1/2 cups egg substitute
3 eggs
1 carton (16 oz.) fat-free cottage cheese
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese, divided
1/2 cup nonfat milk
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
1 medium onion, chopped
2 garlic cloves, minced
2 packages (10 oz. each) chopped frozen spinach, thawed, and drained
1/8 tsp. ground nutmeg
2 large tomatoes, thinly sliced
Preparation
1. Preheat the oven to 400 degrees. Coat a 3-quart casserole dish or 10 (5-inch) individual tart dishes with cooking spray; set aside. In a large bowl, beat the egg substitute and eggs until fluffy. Add the cottage cheese, cheddar cheese, 2 Tbsp. of the Parmesan cheese, milk, flour, baking powder, black pepper, salt, and red pepper flakes. Beat well.
2. Coat a large skillet with cooking spray. Saute the onion over medium heat for 5 to 6 minutes. Add the garlic and saute for 1 minute. Add the spinach and nutmeg, and cook for 2 minutes. Drain any excess liquid. Add the spinach mixture to the egg mixture.
3. Pour the spinach-egg mixture into the prepared casserole dish or tart dishes. Top with tomatoes. Sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 15 minutes at 400 degrees.
4. Reduce the oven temperature to 350 degrees and bake the casserole for 35 minutes or the tarts 10 minutes, until the quiche is set and browned.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

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