Quiche is one of those foods that is awful if you don’t have a good recipe. My dear hubs swore he hated quiche. Then he had my mother’s recipe and changed his mind. There are many crustless versions you can try, but to me those simply don’t taste like real quiche. I gotta have my pastry. One of these days I’m gonna get around to making a whole wheat crust of my own, but as I’m not much of a pasty maker, I haven’t done that yet. So storebought crust it is for me.
- 1 deep dish pie crust (store bought or your own)
- 1/2 cup mayo (I prefer fat free Miracle Whip)
- 2 Tbsp flour
- 3 beaten eggs (You can cut it down to 1 whole egg and ½ cup of Egg Beaters, but I don’t recommend all Egg Beaters)
- ½ cup milk
Mix ingredients until blended.
This is your base quiche to which you can add pretty well whatever you like, but for traditional quiche lorraine you need to add:
- 1 lb thinly sliced ham
- 6-8 oz shredded swiss cheese
- 2 tsp freeze drived chives or 1/8 cup fresh scallions
Pour into pie crust
Bake in deep dish pastry lined pie pan, 350 degrees for 45 minutes. Put a tent of aluminum foil while baking. Take off the tent for last 5 minutes. You may need to bake for additional ten minutes. Let stand before cutting.
For a lower fat snack or veggie version, use the base quiche, then add mushrooms (I prefer baby portobellos), scallions, 1 grated zucchini, and a half a cup of frozen spinach (squeezed to get all the liquid out), plus 6 oz of whatever cheese you prefer (I like swiss). For crust, take sheets of phyllo dough, fold into quarters and tuck into oversized muffin tins. Be sure to spray the tins with cooking spray first or your phyllo will stick! Bake for 20 minutes.
I’ve done a lot of experimenting with substitutions and I’ve discovered you can cut the fat and calories on almost everything, but you MUST use real cheese. Low fat or fat free cheese doesn’t melt properly. All other substitutions for healthy purposes are listed above.