Potato Crusted Goat Cheese Quiche and Clean Eating’s Pulled Pork (kinda!)

I was reading Nicole’s blog the other day and she made a potato crusted quiche.  What?!  You know I am the queen of crustless quiche.  Without a crust I can add more cheese. 😀  Her question of the day was what is your favorite quiche.  Hands down mine is spinach and goat cheese.  The biggest problem with ordering quiche in a restaurant?  The damn onions!

So I stole her idea of the potato crust, modified it to fit my points for the day, and came up with this recipe.  It makes two servings.  I made it in a glass loaf pan for 2 servings (like I do when I make 2 servings of lasagna).  Each serving is 8 points.

Potato Crusted Goat Cheese Quiche

  • 1 cup egg beaters
  • 1/2 cup liquid egg whites
  • 1/2 cup skim milk
  • 2 cups fresh baby spinach
  • 2 teaspoons minced garlic
  • 1 tsp. olive oil
  • 1 ounce goat cheese
  • 1/2 tsp. crushed red pepper

For the potato crust:

  • 1 cup shredded potato (about 1 medium/large potato)
  • 1 tablepoon flour
  • 1 tablespoon egg white
  • pinch of salt
  • pinch of pepper

Heat oven to 400 degrees.  Mix together the potato, flour, egg white, salt and pepper. (Now I think next time I’ll squeeze out the water in the shredded potatoes).  Press in the bottom of your loaf pan that’s been sprayed with Pam.  Blind bake for 20 minutes.

Mix together the egg beaters, egg white, milk, salt, pepper and crushed red pepper.  Set aside.  Heat a large non-stick skillet with the oil and add the garlic – just when the garlic starts to brown, add the baby spinach and cook a couple minutes, just until wilted.

Remove potato crust from oven.  Pour the wilted garlic spinach over the top, then top with the egg mixture and sprinkle the goat cheese evenly over the top.  Bake for 30-35 more minutes.

On the side I had mixed greens and diced apple (0 points) mixed with 1 tablespoon of Annie’s light goddess dressing.  So this giant plate of food was only 8 points! 😀

My friend and I walked again today at lunch – its supposed to rain later in the week, so we are taking full advantage.  We were hangry when we got back!  Lunch was easy to put together.  I am only putting the recipe for the slaw up – because you could sub in any meat and it depends on what type of bread you make – but this is loosely based off of Clean Eating’s pulled Pork Sandwich with Apple Cider Vinegar and Toasted Mustard Seed Dressing (which is not online yet, but on page 72 of the April/May 2011 issue – see if your library carries it and just make a copy!)

Apple Cider Vinegar and Toasted Mustard Seed Dressing

  • makes 3 servings – 2 PointsPlus Each
  • 1.5 cups packaged broccoli slaw
  • 1 tsp. mustard seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of olive oil

In a non-stick pan, toast the mustard seeds until they just about brown – about 5 minutes.  Remove to a bowl.  Add the vinegar and oil and mix well.  Toss with the broccoli slaw – each serving is 1/2 a cup.

So my sandwich was 2 point slice of bread, 2 points (3/4 ounces) provolone cheese, 3 oz. leftover pork tenderloin, chopped, 1/2 cup of the broccoli slaw and a drizzle of mustard bbq sauce.   The bbq sauce I use is from 17th Street Barbecue in Murphreysboro, Illinois.  Bon Appetit crowned them #1 in ribs a couple years ago, and since the barbecue sauce is mustard based, I ordered some online and fell in love.  My MIL even got me an autographed copy of their book as a gift! 😀

and it's only 5 calories a tablepoon!

Lunch comes in at 11 points, including the chips and pineapple (so the sandwich is 9 points).

the toasted mustard seeds made this dressing 😀

I have Mara to thank for the inspiration for last nights dinner.  I love making chicken kabobs – it just screams summer to me.  I stole her idea – thanks Mara!

Grecian Chicken Kabobs:

  • 4 servings – 5 WW Points Each (just for the chicken)
  • 1 pound chicken breasts, cut into bite size ipces
  • 4 lemons
  • 4 garlic cloves, minced
  • 2 tablespoons (yes, Tablespoons – I double checked!) dried oregano
  • 1 tablespoon olive oil.

Juce and zest the four lemons into a bowl.  Mix in the oregano, olive oil and minced garlic.  Add the chicken and stir to coat – minimum of 30 minutes, but not more than 2 hours because she says that the lemon juice will start to “cook” the chicken.  While the chicken marinates, soak the 4 wooden skewers.  Grill or broil about 4-6 minutes a side.  Thread the chicken with veggies of choice – I chose zucchini.  With the pita bread and tzatziki sauce, dinner comes in at 9 points.

stats for Tuesday:

  • 35 points (including wine)
  • 32 flex points remaining
  • 17 activity points earned
  • average blood sugar 122

Question of the Day:  What are you having for lunch?  Happy Wednesday!

38 thoughts on “Potato Crusted Goat Cheese Quiche and Clean Eating’s Pulled Pork (kinda!)

  1. i love the idea of a potato crust! like hashbrowns + quiche, all in one.

  2. The grill master at work! Those kebabs look incredible! Mmmm…so anxious to get on the grill this year! I’m glad you liked the potato crust idea…sneaking veggies and vitamins into meals one dish at a time! 🙂 Have a great day, Biz!

  3. Love the quiche! I just made something similar with a quinoa crust and it was awesome!

  4. So many great recipes in one spot. You are the best! Um potato crust?? What a great idea! I need to make something like this. I love when you post recipes that are just enough for two- makes my dinners way easier 😉

  5. I love the idea of a potato crust… almost like hash browns or latkes built right in! Sounds so delicious!

  6. I love that idea for a quiche!
    I’m having a salad and a lean cuisine. I actually love them 🙂

  7. erintakescontrol

    Oh man – I’m in love with kabobs lately. I love them! Lunch today is leftover bbq chicken and a bag of steamer green beans.

  8. Your kebabs turned out great!! I have to make mine next time on the grill…they’re SO much better than the broiler!

  9. Love the kebabs!!! They scream summer to me, too!

    For lunch, I’ve been kinda obsessed with Buffalo Chicken Salad this week, but I think I’ll switch it up and have Turkey and Bacon on Ciabatta Bread with Caramelized Onion Dip – only 6 PP! Is it too early to eat lunch?? Did I gross you out with the onion dip? 😉

    • I kinda threw up in my mouth a little when I read that – not gonna lie! 😀 Hannah would love it! The other day she was sauteeing some onions. She had some chopped veggies and some ramen noodles, so I figured was making herself a stir fry.

      I went to check on the grill – came back in and her veggies and noodles are still on the counter but she has a bowl of something and a fork. I said “are you just eating onions by themselves??!!” She smiled and said yep!

      I don’t know where I went wrong with that child?!

  10. So funny – I was reading this and thinking “I bet Biz never has a boring turkey sandwich for lunch” and especially day after day. What can I say…I fall into food ruts!

    I like your toasted mustard seed dressing – I made Marisa’s cole slaw with apple cider vinegar and loved it, and I think I’ll try the mustard seeds next time. You two are getting me to cook (ok, once in a while, but hey, it’s an improvement!). 🙂

  11. I was thinking you could sub frozen shredded hash browns if no potato was available. I often have those in my freezer. So which do you think you prefer – crustless or crusted?

    • For this one – I would have preferred crustless – I think next time I need to squeeze out the shredded potatoes, or use frozen – and maybe next time do it in my cast iron skillet to get a crispier crust. 😀

  12. Tony (Mr. Biz)

    I plan on having dounuts and cookies that my wife is stealing from her office!!

  13. biz you always have such great recipes! i have a ton of your recipes i wanna try in my bookmarks!

  14. Love me some 17th street. I live very close to the (4!) locations so I get to eat there quite a bit. They do have awesome sauce! You should order their “Magic Dust” next time, too! Their food is SO good. We love their BBQ stuffed skins. Mmmm.

    Mike also has sister restaurants in Las Vegas. Menu looks to be about the same. http://www.memphis-bbq.com/

    Love your blog! Back into lurkdom I go now.

  15. Quiche with POTATO crust?! Be still my heart!!!! My lunch today is a bit of prociutto and greens in a high fibre wrap, and some celery. Not that exciting…but all has to be used up. Have a great Wednesday Biz.

  16. So everything looks amazing but those kebobs – wow!! I love a potato crust – I’ve only done it for I think 2 recipes? I just have to make SURE i get all the water out – this took me a mistake to get right! 🙂

  17. My gosh, I don’t know how you do it, but you make every.single.meal so unbelievably delicious looking!!!

  18. oh kebobs! these look fantastic! Can’t wait to do them on the grill! I am too much of a baby to stand out in the cold and grill…and its still cold! haha

  19. Those kebabs look so pretty. I am curious about the potato crust. I have a crustless quiche on the menu for tomorrow night. After I see how that goes, I may have to give this a try. For lunch today I have brown rice medley (leftovers) with some soy crumbles and kalamata olives, then I had a pear. Now I just gotta figure out what to have for dinner.

  20. I had hummus for lunch….GREAT PICTURES and RECIPES!

  21. Lunch was a black bean & mango quesadilla with 1/2 an avocado. It was little higher in cals than I usually go for, but that’s what happens when you ask your father to pick you up some tortillas & don’t specify a brand. 🙂

    Do you grill the chicken and vegetables all together? Doesn’t the veg cook much faster?

  22. I like taters! Is there nothing they can’t do?

    Lunch for me was BBQ chicken on socca bread. Yum!

  23. I LOVE quiche! I also make them in the tiny pan! Perfect for only a few servings!

  24. Mustard based BBQ sauce!?!? I need to order this pronto!!

    Nothing says summertime like kabobs on the grill! YUM!

  25. Very Creative crust for the quiche, love the idea of putting it in a loaf pan. You are brilliant!

    We use to have a place to go and get kabobs and they were served over basmati rice and delicious. They looked a lot like your kabobs. I want those now! That marinade would also be good with shrimp! Thanks for the great recipes Biz.

  26. Ooo potato crust and goat cheese – that’s one amazing looking quiche! So perfect for a nice brunch!

  27. That potato crust sounds so yummy! And I’d like a few kabobs please!

  28. Not a bad way to go with the potatoes. Looks like you’re denying yourself a thing. As for what I’ve been eating for lunch… baby bella mushroom burgers with some apple slaw. Delicious! Thanks for the post!

  29. Oh my, those kabobs look ridiculously amazing! Yum!
    My office had a work lunch yesterday – so they brought in Olive Garden. In an effort not to exclude myself, I partook in the free food. 🙂

  30. You never fail to make me sooooo hungry! I’ve have taken down so many of your recipes to try. Thanks so much for sharing them and your fabulous photos. You leave me drooling. 🙂

  31. i’m loving the look of those kebabs! i dont make them all that often but this summer i plan to seriously grill often. i love that you can easily grill any meat, vegetable and fruit and presto! instant meal! kebab onions are a favorite of mine too, i have to admit 🙂

  32. This has to be my favorite post of all time – I want to try EVERY recipe – ESPECIALLY that quiche! My mouth is actually watering!

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