Quiche Lorraine--Eating Well

Name: Quiche Lorraine--Eating Well
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
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

Submitted by jessi_mcg

"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."

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Ready In:: 1hr 30mins
Ingredients:: 18
Serves:: 8

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

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 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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RECIPE SUBMITTED BY

jessi_mcg

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">

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