Quiche Lorraine Light
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.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 1 month.
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.
Nutrition Bonus: Selenium (18% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 medium-fat meat, 1 fat
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