Would you still be fit if you didn’t have to be?
While you ponder that question, have a slice of quiche…. or 2 or 3.
One of the nice things about using a rice, rather than a pastry crust, is one can eat more without guilt (or extra fat or calories).
I just think of it as presenting the normal components for dinner (meat, rice, vegetables) in a different format.
Sausage and Goat Cheese Quiche
Total time: 65 minutes
- 1/2 cup quick-cooking brown or Basmati rice
- 1 cup chicken stock to yield
1 1/2 cups cooked rice
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 egg
- 1 tsp olive oil
- 8oz (250gr) sausage, any flavor, mine were ‘Duck and White Wine’
- 2 medium onions, sliced
- 1 red bell pepper, sliced
- 4oz (120gr) aged goat cheese, sliced
- 2 tsp olive oil
- 3 eggs
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- 3/4 cup (6oz, 120ml) cup milk
- The rice:
- Cook the rice in stock.
- If doing in advance, refrigerate until needed.
- If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
- The crust:
- Lightly whisk 1 egg.
- Mix cooked rice, cheese and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling:
- Fry sausages.
- When done, remove and cut into 1/2″ slices.
- Sauté onions in olive oil until starting to brown.
- Add pepper and continue cooking until onions are well browned.
- Whisk 3 eggs, yogurt and milk together.
- To assemble:
- When crust is done, remove from oven.
- Spread the onions and peppers evenly over the crust.
- Top with goat cheese and sausages.
- Pour egg mixture over all and bake, 30 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
Back to the question….
The other day, as I was doing my first set of sit-ups in a month, I started wondering if I would be doing sit-ups if I was naturally thin.
I only know a few people who, blessed with the metabolism of a hummingbird, are naturally thin. They eat like marathoners and never gain an ounce.
They also don’t appear to exercise.
Are they fit? Or just thin?
Am I actually better off because I have to struggle to keep my weight in check?
Struggle might be laying it on a bit thick… But I am conscious, everyday, of my ‘weight’.
Not in an obsessive way, and I’m not particularly worried about the scale, but I do pay attention to what I eat and I almost always do a combination of aerobic exercise and weight-training.
I have done this for years.
I used to be one of the ‘naturally thin’. In high school I weighed 95 lbs soaking wet and ate like a horse. Summers, when I worked in a restaurant, my favorite mid-morning snack was a big bowl of mashed potatoes and gravy…. and sometimes I skipped the potatoes and just ate a big bowl of gravy.
Well, things change.
I grew-up and joined the multitudes in fighting creeping weight gain.
I decided early on that I didn’t like to diet, so I started exercising.
Then I discovered that I was ‘Fat in France‘.
And now, I wonder….
I’m relatively fit (4 hour hilly walks after Christmas aside). I walk in the mountains, ride my bike, haul wood and work in the garden easily.
Would I be this fit if I was naturally thin?
Am I blessed, rather than cursed, that I have to mind my weight?
What do you think?