Quiche Lorraine
This recipe is very versatile—you can leave out the meat, substitute veggies for the meat, or use a different type of cheese if desired.
Nutrition Facts
Serving Size | 1/6 of recipe |
Calories | 330 |
Total Fat | 20 g |
Saturated Fat | 8 g |
Sodium | 665 mg |
Total Carbohydrate | 17 g |
Dietary Fiber | 0.5 g |
Protein | 20 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Large eggs | 4 |
Low-fat milk | 1¼ cups |
Salt | 1/8 teaspoon |
Dash of pepper | |
Canadian bacon (or substitute smoked ham), sliced into thin strips | 5 ounces |
Leek, thinly sliced and rinsed in a bowl of cold water (leeks will float to the top and any sand will sink to the bottom) | 1 |
Swiss cheese, shredded | 1½ cups |
9-inch unbaked pie crust | |
Parsley, chopped | 2 tablespoons |
- Directions
- Preheat oven to 375º F.
- Cook the sliced leek in boiling water for 3 minutes. Drain and set aside.
- Mix together the eggs, milk, salt, and pepper.
- Spread the Canadian bacon, leek, and cheese out evenly over the pastry shell. Pour egg mixture into the pie shell and then sprinkle with parsley.
- Bake on one of the bottom shelves in the oven for about 40-45 minutes, until the egg mixture is set and golden brown on top. (Note: To test a quiche for doneness, first jiggle it a bit on the oven shelf to see if it’s “set.” If the center appears to be set, take the quiche out and stick a knife in the middle. The quiche is done when the knife comes out clean.)
- Let pie cool for 5-15 minutes before serving.
Exchanges
1 starch; 1.5 lean meats; 1 high-fat meat substitute; ¼ milk; 1 fat
Side Suggestions: Mixed Green Salad
Toss mixed greens with ½ to 1 chopped tomato, ¼ cup sliced red onion, ½ cup sliced cucumber, and a vinaigrette dressing.
Side Suggestions: French Bread
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