Everyone needs a basic quiche recipe.
So how do you reduce the saturated fat without compromising the flavor?
Our basic quiche proves you’re able to make a healthierbut just as flavorfulversion.
Photo: Jamie Vespa, MS, RD, LD/N
No wonky ingredients, just flaky, buttery goodness.
Try the whole-wheat version, which has over 2g of fiber per serving.
For gluten-free crust, try making a sweet potato crust.
Meat is optional, but a small amount of bacon or ham gives a big flavor boost.
Choose a lower-fat cheese such as Parmesan cheese, goat cheese, feta cheese, mozzarella or ricotta.
Pre-bake the crust:Roll dough to fit slightly larger than a 9-inch fluted tart pan.
Press dough into fluted edges of pan, trimming off excess pieces if needed.
Poke several holes in the crust with a fork.
Line crust with parchment paper, and fill with pie weights or dried beans.
Place pan on a foil-lined baking sheet.
Remove weights and foil, and bake 5 more minutes.
Cool completely on baking sheet on a wire rack (about 15 minutes).
Reduce oven temperature to 375.
Cook the mushrooms:Heat a medium skillet over medium heat.
Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes.
Assemble the quiche:Spoon the mushrooms, bacon and cheese into the crust.
Pour in egg mixture and carefully transfer to oven.
Let cool at least 10 minutes.
Cut into 6 wedges and serve warm or at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
