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.
Active Time: 30 minutes |
Total Time: 1 1/4 hours
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
2 large eggs
4 large egg whites
3/4 cup nonfat milk
3/4 cup nonfat evaporated milk
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1/2 cup shredded Gruyère cheese
1/4 cup diced smoked ham
1/4 cup chopped scallions
1 tablespoon freshly grated Parmesan cheese
To prepare crust: Position rack in lower third of oven; preheat to 425°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°.
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 Gruyère, 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.
Per serving :
11 g Fat;
3 g Sat;
5 g Mono;
68 mg Cholesterol;
17 g Carbohydrates;
11 g Protein;
1 g Fiber;
297 mg Sodium;
221 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 medium-fat meat, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 1 month.