Quiche Lorraine

Quiche Lorraine Recipe
Photo: Oxmoor House
This breakfast option is fluffy, salty, cheesy, and will make you think you are in France. Using a gluten-free pie shell will also yield outstanding results. Serve this for breakfast or for brunch with a mixed greens salad.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 292
Caloriesfromfat 0.0 %
Fat 17.3 g
Satfat 7.1 g
Monofat 6.8 g
Polyfat 1.6 g
Protein 14.4 g
Carbohydrate 20 g
Fiber 1.2 g
Cholesterol 130 mg
Iron 1.3 mg
Sodium 510 mg
Calcium 239 mg

Ingredients

1 unbaked frozen 9-inch deep-dish pastry shell
1 teaspoon olive oil
1 cup halved and thinly sliced onion
4 center-cut bacon slices, cooked and crumbled
3 ounces grated Gruyère cheese (about 3/4 cup)
3 large eggs, lightly beaten
3 large egg whites, lightly beaten
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 375°.

2. Pierce bottom and sides of pastry shell with a fork. Bake at 375° for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450°.

3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.

4. Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.

5. Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450° for 10 minutes. Reduce oven temperature to 350°. Bake at 350° for 40 minutes, shielding edges after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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