Light Quiche Lorraine

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.7
  • Total Fat: 15.4 g
  • Cholesterol: 159.0 mg
  • Sodium: 681.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Light Quiche Lorraine calories by ingredient
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Introduction

this is from the Betty Crocker cookbook. I changed the heavy whipping cream - I subbed fat free half and half. You do need to cook it quite a bit longer, but I think it is worth it! I also cut the amount of swiss cheese in half. The original recipe has 56 gm of fat and 600 calories. I have tried using egg beaters instead of whole eggs and do not like it very much, but it does work. this is from the Betty Crocker cookbook. I changed the heavy whipping cream - I subbed fat free half and half. You do need to cook it quite a bit longer, but I think it is worth it! I also cut the amount of swiss cheese in half. The original recipe has 56 gm of fat and 600 calories. I have tried using egg beaters instead of whole eggs and do not like it very much, but it does work.
Number of Servings: 6

Ingredients

    1 frozen pie crust
    1/2 cup onions
    2 cups fat free half and half
    4 oz swiss cheese
    1 tsp kosher salt
    1 tsp black pepper
    1/4 - 1/2 tsp cayenne pepper

Directions

Pre-heat oven to 425.

Defrost crust and place in pie dish. Chop onions finely, spread in crust. Shred cheese, sprinkle over onions. Crack eggs into a bowl and wisk until blended. Add half and half, salt, and pepper (and 1/4 - 1/2 tsp cayene pepper is desired) to egg mixture. Pour into pie shell.

Place in oven for 25 minutes at 425, then reduce heat to 350 and bake for ~45 minutes or until interted knife in cneter of quiche comes out clean.

Allow to cool for at least 30 minutes before cutting to set quiche, then enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user JENSAWINNER.

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