Skinny Quiche Lorraine -

Skinny Quiche Lorraine

Breakfast

This lower calorie version of a traditional quiche Lorraine has a homemade crust and is made with crispy bacon and healthy leeks.

About 25 minutes

About 1 hour

1In a large bowl, combine flour and 1/4 tsp. salt. Use 2 knives to cut the butter and shortening into the flour until crumbly.
2Add vinegar and 1 Tbsp. ice water at a time, mixing with a fork after each addition. Lay out a sheet of heavy-duty plastic wrap, form dough into a 4 inch circle on top.

3Cover and use a rolling pin to roll dough out into a 12 inch circle. Refrigerate for 10 minutes.
4Preheat oven to 425°F.
5Take dough out of refrigerator and let stand about one minute. Press into the bottom and sides of a 10-in. round tart pan with a removable-bottom, crimp edges.

6Place a piece of foil on top of the dough, pour uncooked rice or beans into pan to blind bake. Bake 10 minutes, then remove beans and foil, set aside to cool.

7Place a large nonstick skillet over medium heat. Add bacon, cook 4 minutes, stirring occasionally. Reserve 2 tsp. drippings, set bacon aside.
8Place pan back on medium heat, add leaks and cover. Cook 20 minutes, stirring occasionally. Season with 1/2 tsp. salt and 1/2 tsp. pepper, pour on top of crust.

9In a small bowl, whisk together egg substitute, milk, 1/2 tsp. salt and 1/2 tsp. pepper. Pour into crust, bake 25 minutes or until set. Cool 10 minutes and serve.

Serving Size: 1/8 of quiche

Amount Per Serving:

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Pork, Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.