Reduced-Fat Quiche Lorraine
A lighter twist on the classic Quiche Lorraine with rich flavors and a flaky crust, without compromising on taste. Ideal for brunch or dinner.
Keywords
- Main Courses
- French
- Europe
- Eggs
- Eggs & Dairy
- Light
- Breakfast & Brunch
- Easter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Pie weights
- Pie dish
- Cooling rack
- Oven
- Freezer
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Aluminum foil
- Plastic wrap
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
Ingredients
- 4 slices bacon, chopped
- 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 4 tablespoons ice water
- 1 1/3 cups buttermilk
- 1/3 cup whole milk
- 5 large eggs
- 4 teaspoons cornstarch
- 1/4 teaspoon pepper
- 1/4 cup (1 ounce/28 grams) shredded Gruyère cheese
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