Quiche LorraineSubmitted by: MCDUBERS
IntroductionYummy, low in calories, but high in fat Yummy, low in calories, but high in fat
1 1/4 c flour
3/4 stick butter, unsalted, chilled and cut into 1/2 inch squares
4 T butter flavored shortening, chilled
1 t salt
4-6 T ice water
3 Egg whites
1/4 cup green onion chopped fine
1 t salt
1/2 t pepper
2 oz reduced fat lorraine cheese, shredded
1 1/2 c milk
In a food processor, pulse flour, butter, salt, and shortening until course and combined. Add 4 T of ice water and pulse until just incorporated. If a small pinch of the mixture becomes doughy when pressed between your fingers, then it's done. If not, then add a bit more of the ice water. The dough will press and roll best if chilled again in the refrigerator for at least 30 minutes. Roll out the dough and shape in a greased pie pan. Spread the cheese and green onion evenly on the bottom of the pie crust.
In a mixer, combine salt, eggs, egg whites, milk, and pepper. Beat until well combined and then pour over cheese and green onions in pie crust. Sprinkle the top with paprika and bake for 45 minutes or until the custard is firm.
I've worked for years to create the perfect crust. As much as I've worked to avoid fat and transfat in my life overall, there is no matching the ingredients used in this crust. This is the recipe I use when I'm having company. I will submit another recipe that uses reduced fat/calorie butter and no shortening for a less than "wow" crust on the quiche, but with much less fat content.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMINETTE.