October 25, 2011 § 2 Comments
I was recently shopping at Bed Bath & Beyond and I found these cute little tart shells. The picture on the package was of a Quiche Lorraine and I suddenly got an intense craving…oh how easily marketing gimmicks get me!
I came home and looked up a classic Quiche Lorraine recipe. I quickly read over the recipe…bacon…heavy cream! Excuse me, but isn’t there a healthier way to satisfy a quiche craving?
I then remembered a quiche that my mom makes with cottage cheese. I thought this would make a good substitute for a healthier quiche. I mixed cottage cheese with some non-fat milk and added that to the eggs. Despite the absence of heavy cream, this quiche still has a creamy constancy. It is a bit more firm and not as custard like, but still equally as sumptuous!
I also added a whole wheat crust, Canadian bacon (much less fat than regular bacon), leeks, and asparagus. I couldn’t skimp on the gruyère cheese…there just isn’t a substitute!
Yes, I satisfied my quiche craving in a much healthier way!
HEALTHIER QUICHE LORRAINE
For the Crust
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- Pinch of salt
- 7-8 tablespoons ice-cold water
- 1 (6 ounce) package of Canadian bacon
- 1/4 cup white wine
- 1 tablespoon butter
- 1 large leek, chopped, white and green parts only
- 1 bunch asparagus, tough ends removed and thinly sliced on diagonal
- 3 eggs, lightly beaten
- 1/2 cup non-fat milk
- 1/2 cup cottage cheese
- 1/2 cup Gruyère cheese, grated
- Kosher salt and freshly ground black pepper
- Place flour, salt, and butter in a food processor fitted with a steel blade. Pulse until the butter is the size of large peas. With the motor running, add 7-8 tablespoons of ice-cold water until the dough forms a ball. The dough should have enough moisture to stay together and should not be crumbly or dry. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the plastic wrap and place on a lightly floured surface. Divide the dough into 6 equal parts. Roll each piece of dough into a 6 inch circle. Place each dough circle over a 4 1/2 inch non-stick tartlet pan with removable bottom. Trim excess dough so the edges of the tartlet pan are level to the dough. Place tartlet shells in the refrigerator and chill for at least 30 minutes.
- Preheat oven to 375°F. Transfer the tartlets to a baking sheet. Poke the bottom of each tartlet all over with a fork. Line each tartlet with parchment paper and fill with baking weights or dried beans. Bake for 10 minutes. Remove the baking weights or dried beans and the parchment paper. Bake the tartlets an additional 5-7 minutes until the bottom is golden brown. Remove from the oven and let cool. Turn oven down to 350°F.
- Meanwhile, in a skillet over medium high heat, cook the Canadian bacon until edges are brown, about 3 minutes on each side. Remove from the skillet and let cool. In the same skillet, add 1/4 cup white wine and scrape the browned bits off the bottom of the pan with a wooden spoon. Let the wine reduce and add 1 tablespoon of butter. Over medium heat, add the leeks and asparagus, season with salt and pepper, and cook until softened, about 10 minutes. Let cool.
- In a large bowl, mix together the eggs, milk, cottage cheese, and gruyère cheese. Season with salt and pepper.
- Chop the Canadian bacon into bite size pieces and sprinkle evenly over the bottom of each tart shell. Add the leeks and asparagus to the egg mixture and pour evenly into each tart shell. Bake the quiche for about 25-30 minutes until firm.