Last weekend I went camping and rafting with a bunch of friends. The place was located in a small community called Grenville-sur-la-Rouge, about one hour away from Montreal. Even though it was not my first time rafting, it was still very exciting and scary. We had a great time, but of course, nothing is perfect and the weather was terrible! The first night it reached about 6 degrees Celsius and with only one sleeping bag I had to survive it. For the second night I bought another sleeping bag to use it as a blanket. It was better, but still nothing compared to my warm, cozy and fluffy bed.
Now, about the food...since we were 16 people and most of us are students, we needed a very low budget meal plan, which needed to occupy little space and please everyone in the group. A friend and I were in charge of the food planning, and even though it was pretty healthy to be camping-food, it could have been better. That’s why I decided to re-create one of the meals we brought to camp: the cheese-vegetable quiche. It doesn't have to be a camping-meal though. Quiche is great for lunch, dinner or picnics.
Here are some of the things I changed:
-I made the crust pie myself instead of buying one at the supermarket.
-Instead of using regular mozzarella cheese, I bought the part-skimmed mozzarella cheese.
-Instead of adding 6 eggs, I added 4 eggs plus 2 egg whites.
It was very yummy! I hope you enjoy it :)
Ingredients for the crust pie:
-1 cup flour
-1 ½ cups of whole grain flour
-1 tablespoon baking powder
-1 cup low fat margarine
-2 tablespoons sugar
-1 tablespoon balsamic vinegar
-½ cup very cold water
-Preheat oven to 400◦F.
-Mix the flours, baking powder and sugar with the help of a spoon.
-Add margarine and mix with the help of a fork, until mixture is crumbly.
-Make a well in the center and add the water and balsamic vinegar. Mix quickly to combine.
-Put the dough onto a lightly floured surface and knead it. Then stretch it.
-Add the dough into an aluminum foil pan or glass baking pan. Stretch it to cover it completely.
-Bake for 7 minutes. Put aside for later use.
Ingredients for the filling:
-4 eggs plus 2 egg whites
-1 cup low fat mozzarella cheese
-2 onions cut
-2 cups cut mushrooms
-2 cups spinach
-1 tablespoon olive oil
-¼ teaspoon salt
-Preheat oven to 350◦F.
-In a medium-large bowl, add the eggs, egg whites and salt. Mix, then add the cheese and mix again.
-In a medium saucepan, pour the oil and heat over medium-high heat.
-Add the onions and cook until slightly golden. Then add the mushrooms and cook. Finally add the spinach and cook until all ingredients are softened.
-Add the cooked veggies to the bowl containing the eggs and cheese. Combine thoroughly.
-Add this mixture to the pie crust made before.
-Bake for 30-40, or until a fork is inserted near the center of the quiche and it comes out dry.
-Serve and enjoy!