Remember Lorraine, that famous lady of the '60s cooking scene . . . Quiche Lorraine?
Her popularity was eventually done in by disgusted dieters. Heart-healthy menus banished this popular quiche. Why, she was simply a pastry crust filled with heavy cream, eggs, bacon and cheese!Seattle food writer Kathleen Stang says that the once-popular old standby can be lightened up for today's fat-conscious eating patterns.
Quiche Lorraine is no problem when made with fewer eggs and evaporated skim milk instead of heavy cream. And instead of lardy-hearty pastry, the crust can be made from corn tortillas, refrigerated bread dough or phyllo.
Egg substitutes can be used in place of the eggs, saving about 2 grams of fat per serving. So welcome lovely Lorraine back to the brunch table - without any guilt.
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RECIPE
QUICHE LORRAINE
1 (7-ounce) package refrigerated breadstick dough
Vegetable cooking spray
1 1/2 cups slivered onion
6 slices turkey bacon, chopped
3/4 cup (3 ounces) shredded reduced-fat reduced sodium Swiss cheese
1 cup evaporated skimmed milk
2 teaspoons cornstarch
1/8 teaspoon ground nutmeg
Dash of ground red pepper
2 eggs
2 egg whites
Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough in a spiral pattern. Repeat procedure with remaining dough strips to make an 8-inch flat circle. Roll dough into a 13-inch circle and fit into a 9-inch quiche dish or pie plate coated with cooking spray. Fold edges under, and flute; set prepared crust aside.
Combine onion and bacon in medium nonstick skillet coated with cooking spray. Cook 10 minutes over medium-high heat, stirring frequently. Spread onion mixture with cheese and set aside.
Combine milk, cornstarch, nutmeg, red pepper, eggs and egg whites in container of an electric blender, cover and process until smooth.
Pour milk mixture over cheese. Bake at 375 degrees for 35 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes. Yield: 6 servings.
- Each serving contains 236 calories, 8.2 g fat, 503 mg sodium, 17.3 carb, 94 mg cholesterol.
- From Cooking Light magazine
Editor's note: Per 1/6 of a 9-inch traditional Quiche Lorraine there were 669 calories, 59 g fat and 723 mg sodium.