Traditional Quiche Lorraine
Saturated Fat: 20g
Reduced-Fat Quiche Lorraine
Saturated Fat: 5g
HOW WE GOT THERE
- For the filling, we used a combination of buttermilk and whole milk, which each have less fat than cream.
- In the spirit of giving everything a chance, we tested our quiche with turkey bacon, smoked ham, Canadian bacon, and even smoked tofu, but we never extracted real bacon flavor from any of them. Fortunately, after checking the filling’s calorie and fat numbers, we discovered that we had some wiggle room, so we allowed ourselves four slices of the real stuff.
- We also refused to give up the traditional Gruyere cheese—but we did limit ourselves to just ¼ cup.
- We knew we couldn’t achieve the incredible flakiness of an all-butter French pastry crust, but by using some olive oil, a bit of leftover bacon fat, and a dusting of Parmesan cheese, we made a low-fat crust that actually tasted good.
Want to try it for yourself? Check out our Reduced-Fat Quiche Lorraine recipe for free through January 16th, 2013.