Traditional Quiche Lorraine

Quiche is a dish originating from France, specifically from a region called Lorraine. This is why it is mostly known as Quiche Lorraine, although it is popular not only across all France but also in many countries, from Portugal to New Zealand. The traditional quiche Lorraine contains bacon and heavy cream, but if you want a low-fat variant, you can use ham and yogurt instead.

Ingredients:

  • 1 pie crust
  • 6-7 bacon slices
  • 3 free range eggs
  • 1 teaspoon butter
  • 1 cup heavy cream
  • 1/2 cup milk
  • salt and pepper to taste
  • pinch of nutmeg

Directions:
Pre-heat the oven to 400F and bake the pie crust for 30 minutes. Dice the bacon. Melt the butter in a frying pan, add the diced bacon and brown it for 5-6 minutes.

Beat the eggs, add the heavy cream, the milk, the salt and the pepper. Mix everything well, then pour the custard over the pie crust. Take care not to completely fill the baking dish. There should be about 1/4 pan height free space for the mixture to expand.

Bake the quiche over 300F for about 30 minutes. Spread nutmeg on top. Let it cool for 10 minutes before serving.

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Crustless Vegetable Quiche

Ingredients:

  • 3 cups chopped vegetables (mushrooms, zucchini, onions, broccoli, corn, asparagus or anything else you may like)
  • 2 tablespoons olive oil
  • 4 eggs, beaten
  • 1 cup heavy cream
  • 1 cup Swiss cheese, grated
  • 1 tablespoon Parmesan cheese, grated
  • pinch of nutmeg
  • salt and pepper to taste

Directions:
Heat the olive oil in a skillet and saute the vegetables for 2-3 minutes. Let them cool down. Meanwhile, take a large bowl and mix the eggs, heavy cream, salt, pepper and nutmeg.

Oil a quiche dish. Layer alternately vegetables and Swiss cheese until you finish all vegetables. Pour the egg mixture on top. Sprinkle with Parmesan cheese and bake for 40-45 minutes.

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Mushroom Quiche

Ingredients:

  • 1 pie crust (frozen or homemade)
  • 2 tablespoons extra virgin olive oil
  • 2 cups fresh mushrooms, sliced
  • 2 cups Emmentaler cheese, shredded
  • 1 onion, chopped
  • 4 eggs, beaten (always buy free range eggs, they taste so much better)
  • 1/2 cup milk
  • 1/2 cup cream
  • nutmeg (just a pinch)
  • salt, freshly ground pepper

Directions:
Heat the olive oil in a pan. Cook the onions until they are translucent (3-4 minutes should be enough, but make sure you stir quite often). Add the mushrooms, salt and pepper and cook stirring frequently for about 10 minutes. The mushrooms should turn golden brown and the liquid they released during cooking should evaporate almost completely.

In a bowl, beat the eggs, add the cream, about 1/2 teaspoon salt, nutmeg and the shredded Emmentaler cheese. Stir well. Pour the mushrooms into the egg mixture. Make sure let the mushrooms cool for about 10 minutes before doing this, otherwise the eggs will scramble.

Preheat oven to 425 F. Pour the mixture into the pie crust. Bake it for 10 minutes, then reduce heat to medium and bake for about 30-40 minutes. In order to check if the quiche is done, insert a toothpick in the center. If it comes out clean, it’s ready. Let the mushroom quiche stand for 10 minutes before serving.

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Healthy Mac And Cheese

Macaroni and cheese is a relatively fatty meal, especially if you like it cheesy and creamy. Nonetheless, you can turn it into a healthier meal by replacing some of the ingredients with low-fat ones. Here’s a recipe which I think is worth trying:

Ingredients:

  • 1 pound elbow macaroni
  • 1 cup low-fat cottage cheese
  • 1/2 cup part-skim ricotta cheese
  • 1 tablespoon Parmesan cheese, grated
  • 1/2 cup low-fat Cheddar cheese, shredded
  • 1 cup evaporated skim milk
  • 1/4 cup dry breadcrumbs
  • 1/2 teaspoon nutmeg
  • salt, pepper to taste

Directions:

Preheat the oven to 350 F. Boil the macaroni as per instructions on pack, but 1-2 minutes less.

Heat the milk, then gradually add the ricotta, the Cheddar and the cottage cheese, stirring well, until they melt. Remove from heat, then add the nutmeg, salt and pepper. Stir well, then pour over the drained macaroni. Put the cheesy macaroni in a baking dish, cover it and and bake it for 15 minutes.

Remove from the oven, sprinkle with breadcrumbs and grated Parmesan then bake it uncovered for 10 more minutes or until the top gets a nice brown color.

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