LIGHT QUICHE LORRAINE RECIPES

QUICHE LORRAINE LIGHT RECIPE | EATINGWELL

Quiche Lorraine Light Recipe | EatingWell image

Our ham-and-cheese studded quiche goes lighter with fewer egg yolks and a blend of nonfat milk and nonfat evaporated milk for truly light results without sacrificing the custardlike texture normally gained from numerous egg yolks and heavy cream.

Provided by EatingWell Test Kitchen

Categories Make-Ahead Christmas Breakfast & Brunch Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 18

Ingredients

¾ cup whole-wheat pastry flour
½ cup all-purpose flour
¼ teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
2 large eggs
4 large egg whites
¾ cup nonfat milk
¾ cup nonfat evaporated milk
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
½ cup shredded Gruyère cheese
¼ cup diced smoked ham
¼ cup chopped scallions
1 tablespoon freshly grated Parmesan cheese

Steps:

To prepare crust: Position rack in lower third of oven; preheat to 425 degrees F.
Stir whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is a light, nutty brown, 30 seconds to 4 minutes (depending on your stove). Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour mixture until it is crumbly. Gradually stir in enough ice water so that the dough will hold together. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.
Place the dough between sheets of parchment or wax paper and roll into a 12-inch circle. Remove the top sheet and invert the dough into a 9-inch pie pan. Remove the remaining paper and patch any tears in the dough. Fold the edges under at the rim and crimp with a fork.
Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 3 to 5 minutes more. (The crust will not be fully baked.) Let cool to room temperature on a wire rack. Reduce oven temperature to 350 degrees .
To prepare filling: Whisk eggs and egg whites well in a large bowl. Add milk, evaporated milk, nutmeg, 1/4 teaspoon salt, pepper and cayenne, stirring gently to avoid creating many bubbles.
To assemble & bake quiche: Sprinkle Gruyere, ham and scallions over the bottom of the prebaked crust. Carefully pour in the filling. Sprinkle with Parmesan. Bake the quiche until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a wire rack for 10 to 15 minutes before serving hot or warm.

Nutrition Facts : Calories 206.2 calories, CarbohydrateContent 16.5 g, CholesterolContent 61.6 mg, FatContent 10.7 g, FiberContent 0.5 g, ProteinContent 10.6 g, SaturatedFatContent 3.2 g, SodiumContent 330.7 mg, SugarContent 4.2 g

QUICHE LORRAINE I RECIPE | ALLRECIPES

Quiche Lorraine I Recipe | Allrecipes image

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!

Provided by Laundrie

Categories Breakfast and Brunch Eggs Quiche

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 9

Ingredients

1 (9 inch) prepared pie crust
12 slices bacon
1 cup shredded Swiss cheese
? cup minced onion
4 eggs, beaten
2 cups light cream
¾ teaspoon salt
¼ teaspoon white sugar
? teaspoon cayenne pepper

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Nutrition Facts : Calories 761.2 calories, CarbohydrateContent 18.7 g, CholesterolContent 267.1 mg, FatContent 68.1 g, FiberContent 1.3 g, ProteinContent 19.2 g, SaturatedFatContent 30.5 g, SodiumContent 1021.7 mg, SugarContent 1.2 g

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