Each time I travel back to Stockholm, I make it a point
to visit my naprapath Can P., the best physio-massage
therapist I have ever encountered.
And every time he treats me, I hear his stomach growl,
followed by an abashed
but I just ate half a
chocolate cake! How can I be hungry again?
This iron-man triathlete, who has helped treat the worst of my
injuries and muscle soreness, loves dark chocolate and
dark green vegetables just like me, but with an
unmatched appetite and a preference for
food— aka, no protein powder.
I thus dedicate this savoury Chicken Spinoccoli Quiche
à la Can to him. May it fuel his workouts and keep him
full throughout the day!
|container||Pre-made pie crust pastry dough (I used Bio Pâte Brisée from the French supermarket, Casino), or|
|serving||Gluten Free Pie Crust Plus Mix|
|filets||boneless chicken breasts|
|packet||baby spinach leaves|
|organic egg whites|
|whole organic eggs|
|ball||fresh buffalo mozzarella|
|g||grated low-fat cheese (I used a Parmesan, emmental & mozzarella pizza cheese mix)|
|ml||skimmed milk (I used lactose-free)|
|tsp||dried, crushed oregano|
|tsp||dried, crushed thyme|
|salt and pepper to taste (optional)|
If you're in Sweden, you can find pie crust mixes online or in local groceries stores, such as Maizena pajdeg mix or Fryst Smördeg. If you're gluten intolerant, I recommend using a gluten-free mix such as Grama's Pie Crust Plus or Bob's Red Mill Pie Crust.
I always find that quiche tastes better the next day, so this makes a wonderful dish for left-overs. In fact, this quiche lasted us lunch and dinner for almost 3 days at home! Simply reheat in the oven (or in the microwave, but it might get a little soggy).
|Roll out pie pastry crust dough and place in a pie dish.|
|5-10||min||Heat a large frying pan with a dollop of vegetable oil, and cook chicken, broccoli and spinach until spinach is wilted and chicken is cooked through.|
|Transfer cooked chicken, broccoli and spinach into pastry-covered pie dish.|
|Cut up fresh mozzarella into small slices and place evenly throughout pie.|
|Mix eggs, egg whites, milk, and spices in a bowl.|
|Pour mixture over chicken and vegetables in the pie dish.|
|Sprinkle grated cheese on top.|
|30-45||min||Bake at 200℃ until crust is lightly browned and egg mixture cooked.|
|10||min||Remove quiche from oven and let it sit so the consistency settles as firm.|
|1.5||hour||Cut into slices, place on a plate, and garnish with salad, olives, or whatever your heart desires!|
Remember, the thinner you bake your quiche, the more it will resemble pizza. If there is not enough liquid quiche-filling to cover all your ingredients, add more milk and egg-whites.
Using this basic quiche recipe, you can try different combinations of ingredients for exciting quiche variations, such as:
- Mediterranean Quiche – with aubergine, zucchini, olives, and feta cheese
- Classic French (a healthier Quiche Lorraine) – with bacon, onions, spinach, and Gruyere cheese
- Swedish Quiche (a healthier Västerbotten Paj) – with salmon, dill and västerbotton cheese
- Thai Quiche (now we're talking!) – with Thai basil, chilli, green curry paste, and coconut milk (instead of milk)
...and get a massage. If you're in Stockholm, check out Care of Body for the best physio-massage therapy from Mr. Can.