Light Quiche Lorraine
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
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
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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.
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.
Member Ratings For This Recipe
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