Quiche Lorraine Recipe

by Eatingwell.com

The key to making the perfect quiche is simplicity, as you can see with this tasty quiche lorraine recipe..

Quiche was orginally prepared with an egg and cream custard and smoked bacon. It was later that cheese was added to the open pie.

Although we associate Quiche Lorraine with the classic cooking of France, it actually originated in the medieval kingdom of Lothringen in Germany. This area was later renamed Lorraine by the French.

Today this dish is served all over France, and is especially suited to the South where the warm Mediterranean climate lends itself to lighter dishes

The Quiche Lorraine recipe on this page is made with fewer egg yolks and a blend of nonfat milk and nonfat evaporated milk for truly light results without sacrificing the custard texture.

8 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours


Ingredients:

Crust:

3/4 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon butter

3 tablespoons canola oil

1-2 tablespoons ice water

Filling:

2 large eggs

4 large egg whites

3/4 cup nonfat milk

3/4 cup nonfat evaporated milk

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch of cayenne pepper

1/2 cup shredded Gruyère cheese

1/4 cup diced smoked ham

1/4 cup chopped scallions

1 tablespoon freshly grated Parmesan cheese


Preparation:

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 Gruyère, ham 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.

Tips and Notes:

Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 1 month.

Nutritional Values:
Per serving: 208 calories; 11 g fat (3 g sat, 5 g mono); 68 mg cholesterol; 17 g carbohydrates; 11 g protein; 1 g fiber; 297 mg sodium; 221 mg potassium.


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Original Quiche Lorraine Recipe