Reduced-fat quiche

I love quiche, especially Quiche Lorraine, but resist eating it because of the high fat content. How do I reduce the fat content in quiche without losing the flavor?

You can remove a lot of fat from your quiche recipes just by using low-fat ingredients easily found in your supermarket.

The first step is to find a low-fat pie crust in the freezer case. If you can’t find one, you can prepare a crust with a time-saver like Light Bisquick. But foremost in your search for a lighter quiche is a fat-free egg substitute like Egg Beaters. They can be found refrigerated in the dairy section or in the freezer case. Use 1/4 cup of egg substitute for every whole egg in your quiche recipe. Instead of heavy cream or half-and-half, use 1% milk for blending with the egg substitute to create a custard. Stir in a pinch of ground nutmeg.

Next, spray a no-stick skillet with butter-flavored no-stick cooking spray. Cut turkey bacon into pieces and brown in the skillet. Add sliced onions and sauté until lightly browned.

Sprinkle the bottom of the ready pie crust with small pieces of low-fat cheese. Swiss cheese is traditional, but use your favorite. Spread the turkey bacon and sautéed onions on the bottom of the crust.

Pour the egg/milk mixture into the crust. Bake quiche in a hot 375 ° F oven for approximately 35 minutes or according to your favorite recipe. A toothpick inserted into the center of the quiche should be clean when removed.

For your own satisfaction, try different mixture ratios of egg substitute and 1% milk. You can experiment to determine your ideal quiche texture.

What you have in your mind?