Quiche LorraineEn 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.
Serving Size1/6 of recipeCalories
20 gSaturated Fat8 gSodium
665 mgTotal Carbohydrate
17 gDietary Fiber0.5 gProtein
20 gServings6IngredientsMeasuresLarge 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 tablespoonsDirectionsPreheat 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.
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