Crustless Mushroom Quiche and Dangers of Non-Stick Pans?

Hi everyone. I received this pan concern comment on the blog today after writing the last post about non-stick pans:

“I saw your note about the nonstick pan. I’m in the process of trying to get RID of all my nonstick pans b/c of possible carcinogenic concerns. Any thoughts? I’ve been slowly replacing with great deals from Tuesday Morning, Marshall’s, etc…”

Thanks for the comment! Yes, there is a lot of concern out there, further discouraging people to use these great and helpful tools for easy cooking. After reading many articles and speaking with many professionals, I have come to the conclusion that if you care for your non-stick pans well and keep the non-stick from peeling, they are safe. This means NOOOOOO metal spatulas or forks when cooking! Only use plastic, rubber or wooden tools when cooking so as not to scrape the surface.

Also, if the heat gets too high, it may damage the pan so only use low to med. heat when using non-stick pans. This happened to me with my last Rachael Ray pan-I burned it when I wasn’t paying attention- which is why I was so happy to get the new, inexpensive one at Costco.

Lastly, I would throw out cheap ones but return my expensive non-stick pans if I treated them well and they still peeled. Just the other day I invested $20.00 in sending Calphalon my 5 year old non-stick wok. I took excellent care of it and it still peeled so I am eager to see if they exchange it for me which is their policy-I’ll keep you posted.

I joined a Vegetable and fruit Coop yesterday and got a LOT of goodies. With the spinach and tremendous amount of mushrooms I made a great low-carb crustless quiche and here it is:

4 eggs (or equiv. with egg beaters)
2 Cups skim milk
about 3 cups washed, drained, sauteed in a little olive oil fresh baby spinach (can use 1 1/2 cups frozen, thawed spinach)
1 gigantic chopped Portobella mushroom, sauteed in a little olive oil
about 1/2 cup low fat grated or small diced cheddar (or any other cheese you like)
salt and pepper to taste

Bake in a pie plate or rectangular 8″X8″ pyrex at 350 degrees for about 40 minutes to an hour or when knife comes out clean. Enjoy for breakfast lunch or dinner-especially on Monday nights which is breakfast for dinner night….

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2 Responses

  1. Personally, I wouldn’t touch a non-stick pan with a ten foot pole – even made by Calphalon. I threw mine away ten years ago. Even if they don’t peel, some kind of chemical change has to happen when heat is applied. Freaks me out. . .

  2. I’m lovin the blog but I must confess that when I hear low fat cheese in a recipe it makes me not want to make it….cheese is fat, plain and simple right? There’s tasty fat and non tasty fat. Really, how many calories am i going to save using untasty fat? When I cook I mostly just want to make something most people will really love. I need the love!!!!!

    angie

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