Quiche Lorraine--Eating Well |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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There are 80-something versions of quiche lorraine on Zaar, but I want to post this one as it appears to be a lighter version of the original. I am posting it as I plan to make it, with a few tweaks based on what I have on hand. I will indicate what the original recipe calls for in parentheses. Ingredients:
3/4 cup whole wheat pastry flour |
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1 tablespoon smart balance butter spread (calls for butter) |
3 tablespoons canola oil |
1 -2 tablespoon ice water |
2 eggs |
4 egg whites |
3/4 cup nonfat milk |
3/4 cup fat-free half-and-half (calls for nonfat evaporated milk) |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 pinch cayenne pepper |
1/2 cup part-skim mozzarella cheese (calls for gruyere) |
1/4 cup cooked bacon, crumbled (calls for diced smoked ham) |
1/4 cup scallion, chopped |
1 tablespoon parmesan cheese |
Directions:
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.
3. 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.
4. 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.
5. 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°.
6. 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.
7. To assemble & bake quiche: Sprinkle mozzarella, bacon 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.
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