LOWER-CAL BUTTERMILK BACON SPINACH QUICHE RECIPE - FOOD.COM
I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever vegetables you have around for the bacon and spinach.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Brush pie shell with egg yolk at 400 degrees.
- Weight the center of the pie shell down with pie weights (you can also use dried beans to do this).
- Fry and drain bacon on paper towel.
- Dice bacon.
- Mix together buttermilk, cream, eggs and Swiss cheese.
- Add drained spinach, bacon and cayenne pepper.
- Pour into pie shell (You can skip the pie shell and pour directly into a ungreased pan).
- Bake for 1 hour at 350 degrees or until solid.
- The nutritional info does not take into account the pie shells which are optional.
Nutrition Facts : Calories 156.5, FatContent 11, SaturatedFatContent 5, CholesterolContent 30.1, SodiumContent 226.9, CarbohydrateContent 3.1, FiberContent 0.6, SugarContent 1.3, ProteinContent 11.3
ASPARAGUS, PEA AND BUTTERMILK QUICHE RECIPE - GOOD FOOD
When you are staring into the dark abyss of, "What's for dinner?", there is always quiche. A few eggs and cream or milk, some grated cheese and whatever else you have in the fridge, and …. done. So, here is a cheesy, crusty quiche that will take any spring vegetable you want to throw at it.
Provided by Jill Dupleix
Categories Main-course
Total Time 45 minutes
Yield SERVES 4-6
Number Of Ingredients 13
Steps:
1. To make the pastry, whiz the flour, butter and salt for 10 seconds until it looks like coarse crumbs. Slowly add up to 60ml of icy-cold mineral water, pulsing, until it comes together as a ball of dough. Wrap and chill for 30 minutes.
2. Heat the oven to 200C. Roll the pastry to desired thickness and use it to line a 23-centimetre-cm wide fluted tart tin. Trim the pastry, with the pastry and trim, allowing for shrinkage. Line the pastry with foil and fill with raw beans or pastry weights.
3. Bake for 10 minutes then remove the foil and weights, and bake for a further five minutes. Remove from the oven.
4. Cut the asparagus in half, and slice the bottom half, keeping the top half whole. Add the asparagus, leek, peas and zucchini to a big pot of simmering salted water. When it returns to the boil, cook for 30 seconds, then drain and refresh vegetables in icedcold water. Drain well.
5. Turn the oven down to 190C. Beat the eggs, buttermilk, nutmeg, salt and pepper together. Toss the vegetables with cheese and arrange in pastry base. Pour the egg mixture over the top, and bake for 40 minutes or until set and golden. Serve warm.
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