Because quiche is a custard, by definition it requires that a protein (egg) and fat (cream) mixture set up during baking but remain soft and silky when served at room temperature. Here, the cream has been eliminated completely, making a portion that is just over 200 calories. The flavor comes from caramelized onions, a little bit of bacon, and a small dose of an assertive cheese, such as Gruyère.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375˚F.
Step 2
Wash the leeks thoroughly to remove any dirt or sand, drain, and dry on paper towels to remove any excess moisture.
Step 3
Heat a large cast-iron skillet over high heat. When the pan is hot, spray it with cooking spray. Add the leeks and onions. Season with salt and pepper to taste. Cover, and cook for 4 minutes, stirring occasionally. Uncover the pan and lower the heat to medium. Continue to cook until the onion mixture is completely soft, about 8 more minutes. Spread the onion mixture on a baking sheet to cool quickly.
Step 4
When the onion mixture is cool, transfer it to a large bowl. Add the bacon, cheese, and egg substitute. Mix until well combined. Season the mixture with salt and pepper, and pour it into the prepared pie shell. Bake the quiche until the filling is set and the crust is golden brown, about 45 minutes.
Step 5
Let the quiche cool slightly. Then cut it into 8 wedges, and serve.
nutrition information
Step 6
Fat: 75.1g (before), 10.4g (after)
Step 7
Calories: 817 (before), 206 (after)
Step 8
Protein: 11g
Step 9
Carbohydrates: 19g
Step 10
Cholesterol: 8mg
Step 11
Fiber: 3g
Step 12
Sodium: 447mg
