Quiche Lorraine
En Español (Spanish Version)

This recipe is very versatile—you can leave out the meat, substitute veggies for the meat, or use a different type of cheese if desired.

Nutrition Facts
Serving Size1/6 of recipeCalories330Total Fat20 gSaturated Fat8 gSodium665 mgTotal Carbohydrate17 gDietary Fiber0.5 gProtein20 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresLarge eggs4Low-fat milk1¼ cupsSalt1/8 teaspoonDash of pepperCanadian bacon (or substitute smoked ham), sliced into thin strips5 ouncesLeek, thinly sliced and rinsed in a bowl of cold water (leeks will float to the top and any sand will sink to the bottom)1Swiss cheese, shredded1½ cups9-inch unbaked pie crustParsley, chopped2 tablespoons
  • Directions
  • Preheat oven to 375º F.
  • Cook the sliced leek in boiling water for 3 minutes. Drain and set aside.
  • Mix together the eggs, milk, salt, and pepper.
  • Spread the Canadian bacon, leek, and cheese out evenly over the pastry shell. Pour egg mixture into the pie shell and then sprinkle with parsley.
  • Bake on one of the bottom shelves in the oven for about 40-45 minutes, until the egg mixture is set and golden brown on top. (Note: To test a quiche for doneness, first jiggle it a bit on the oven shelf to see if it’s “set.” If the center appears to be set, take the quiche out and stick a knife in the middle. The quiche is done when the knife comes out clean.)
  • Let pie cool for 5-15 minutes before serving.

  • Exchanges
    1 starch; 1.5 lean meats; 1 high-fat meat substitute; ¼ milk; 1 fat

    Side Suggestions: Mixed Green Salad
    Toss mixed greens with ½ to 1 chopped tomato, ¼ cup sliced red onion, ½ cup sliced cucumber, and a vinaigrette dressing.

    Side Suggestions: French Bread

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