Countdown To A Healthy Holiday: Quiche Lorraine

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Quiche Lorraine, the clear-cut king (or should we say “queen”?) of quiches, is the simple and classic combination of bacon and Swiss cheese in a savory custard filling. This version ditches the crust to allow for a much larger portion of the cheese and bacon–filled filling … and when there’s cheese and bacon, isn’t that all that really counts?

Prep Time: 10 minutes • Bake Time: 40 minutes

Makes 6 Breakfast Portions (200 calories each)

Ingredients:

Nonstick cooking spray

5 thick-cut slices bacon

4 large eggs

4 large egg whites

1 cup 2% milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1 cup shredded Swiss cheese

1 1/2 tablespoons chopped chives

Directions:

1. Preheat the oven to 375°F. Spray a 9-inch deep-dish pie plate with nonstick cooking spray

2. Cook the bacon in a skillet over medium-high heat until crispy. Transfer to paper towels to cool. Crumble the cooled bacon and set aside.

3. In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, pepper, and nutmeg. Pour into the prepared pie plate.

4. Sprinkle the crumbled bacon, shredded Swiss cheese, and chopped chives over the egg mixture in the pie plate. Press down to gently submerge the ingredients into the eggs.

5. Bake for 40 minutes, or until the top of the quiche begins to brown and the center is springy to the touch. Let cool for at least 5 minutes before slicing.

Helpful Tip: The better the cheese, the better your quiche will turn out. Look for imported Gruyère (a type of Swiss cheese that melts nicely) for the traditional cheese used to prepare Quiche Lorraine.

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