Low Fat Meals
So.... I am hosting a luncheon at my house for my grandmother, mother, mother-in-law, and my brothers fiancees mother this Saturday. They would love to have a low fat quiche lorraine and I just don't know of a good one. I have found a few on sparkpeople.com as well as eatingwell.com... but of course had to check out Chow b/c I trust you guys a bit more. :) I'm not a sophisticated cooker, but wanted to have a really nice lunch for these important ladies. Any help is greatly appreciated. Thanks!!
So many posts for quiche but I will suggest a dessert as it is low-fat but seems scandalously rich because of the dates. You can omit the walnuts if you want but the fat in them, linoleic acid, is good for you---it lowers cholesterol. DATE NUT TORTE: In the Cuisinart put 1 cup dark brown sugar, 1 cup water, the grated rind of 1 lemon, 1/4 tsp salt, 2 tablespoons Canola oil, 1 tsp baking soda, and either 2 eggs (or, if you're being REALLY low-fat, the 2-egg equivalent using Egg Beaters---you won't be able to tell the difference). Process this until everything is mixed up really well. Add 1 cup flour and whir on and off a couple of times. Then add a 10-oz package of pitted dates and a cup of walnuts and whir on and off a couple of times so the dates are broken up but not anywhere near pureed. Bake this in a greased 8 x 8 pan for about 25 minutes or until a toothpick comes out dry. Sprinkle with powdered sugar or serve each square with a glop of Redi-Whip. This is absolutely one of my best low-fat recipes.
You can make a tasty quiche using a little bit of bacon but mostly low-fat ham to substitute for the bacon in the original recipe. You're still going to have a lot of fat in the quiche crust, however, so you may want to do a frittata instead (sort of a cross between an unfolded omelet and a crust-less quiche.
Remember the magic ratio of 1 egg to enough milk to bring the measurement up to 1/2 cup. And take it out of the oven when a knife inserted 3/4 of the way toward the centerpoint of the pie comes out clean, even though the very center isn't quite set. The retained heat will cook the rest of the egg mixture and it will be nice and tender.
It certainly still is Quiche Lorraine made with skim milk, rather than cream. Just a low-fat version.
Jenn, my mom made her quiches with skim milk subbed for cream for MANY years, and no one ever left any on their plates. Course, she rarely mentioned she used skim milk!
You can just replace all the cream / whole milk in your traditional recipe with skim milk, or whatever percentage you want to use. If you love the flavors, they will all still be there. I have also made Quiche Lorraine with soy milk and rice milk. In that case, you have to be careful to purchase UNsweetened product, or your quiche will have a very odd sweet taste.
If you want to omit the bacon, then, of course, it is not Quiche Lorraine, but how about subbing chopped broccoli in the same volume, and calling it Broccoli Quiche? We love that.
Given that the key ingredients in quiche lorraine are cheese, bacon, and cream, any low-fat concoction would by definition not be quiche lorraine. Sorry, I don't mean to be sniffy but this is a pet peeve of mine, people changing the essential character of a dish and then calling it by the same name.
Having said that, I'm sure you can come up with a low-fat quiche that goes in the same direction by using milk instead of cream, adding lots of onions (maybe a mix of yellow and green), and some smoked paprika to evoke the bacon flavor. But please, for the sake of the English language, don't call it quiche lorraine.