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.

Gallery

Recipe Summary

total:
1 hr 15 mins
Servings:
8

Nutrition Profile:

Advertisement

Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Position rack in lower third of oven; preheat to 425 degrees F.

    Advertisement
  • 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.

Tips

Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 1 month.

Nutrition Facts

1 slice
206 calories; protein 10.6g; carbohydrates 16.5g; dietary fiber 0.5g; sugars 4.2g; fat 10.7g; saturated fat 3.2g; cholesterol 61.6mg; vitamin a iu 317.4IU; vitamin c 0.9mg; folate 58.3mcg; calcium 185.1mg; iron 1.2mg; magnesium 19.8mg; potassium 203.5mg; sodium 330.7mg; thiamin 0.2mg.

1 starch, 1 medium-fat meat, 1 fat

Advertisement