Quiche Lorraine Light (Printer-Friendly Version) | Eating Well
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Quiche Lorraine Light

http://www.eatingwell.com/recipes/quiche_lorraine_light.html

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.

8 servings | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Crust

Filling

Preparation

  1. To prepare crust: Position rack in lower third of oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. 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°.
  5. 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.
  6. 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.

Nutrition

Per serving : 208 Calories; 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