Reduced-Fat Quiche Lorraine

Name: Reduced-Fat Quiche Lorraine
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 4 slices, bacon, chopped; 1 1/4 cups (6 1/4 ounces), all-purpose flour; 1/4 cup, grated Parmesan cheese; 1 tablespoon, sugar; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 3 tablespoons, olive oil; 4 tablespoons, ice water; 1 1/3 cups, buttermilk; 1/3 cup, whole milk; 5 large, eggs; 4 teaspoons, cornstarch; 1/2 teaspoon, salt; 1/4 teaspoon, pepper; 1/4 cup (1 ounce), shredded Gruyère cheese

6 comments

Appears in Cook's Country February/March 2012

Healthy quiche with real cheese and real bacon? You bet.

SERVES8

TIME2 hours, plus 30 minutes chilling and 25 minutes cooling

WHY THIS RECIPE WORKS

By using the thicker texture (but lower fat and calories) of buttermilk to replace the cream traditionally used in quiche, we were able to significantly reduce the fat and calories. A press-in-the-pan crust that used bacon fat and a little ...

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