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May 13, 2009 06:10 AM

Quiche -reduced fat success

I made a fab quiche this weekend, wanted to share:

3 egg yolks
6 egg whites
1 can of evaporated 2% milk, filled out to 2 cups w/ skim milk
approx 3 oz shredded 2% cheddar
4 Tbls fresh herbs (parsley,tarragon,thyme,oregano, chives)
salt, pepper, cayenne

whisk together

In a pie crust 9" deep dish place:

apprx 3 oz cubed 2% cheddar
sauteed leeks and mushrooms

Pour over the egg mixture, decorate w/ chive blossoms and bake at 350 until just set ( knife comes out clean) around 40 minutes.

I was VERY pleased w/ the texture of the custard. I've made similar quiches over the years w/ skim milk, but the texture was never so creamy. I would point out that I never use completely fat free dairy, and I would advise against it hear as well, but I've had good luck with the reduced fat evap milk lately in place of cream. I did a bechamel for mac and cheese a while back w/ it that turned out nice.This reminded me a lot of the super-full-fat quiche at my (now-deceased) favorite brunch spot.

Now, of course the flavor would have been richer with better quality, full fat cheese, BUT the fresh-from-my-spring-garden leeks and herbs gave it all the flavor it needed!

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  1. I need to try your evaporated milk approach!

    I sometimes like to use FAT FREE GREEK YOGURT when I make crustless quiches. I substituteuse it anywhere from 1/3 to 1/2 of the milk with yogurt and use skim milk for the rest. It takes a bit more stirring/folding/whisking, but it creates a very creamy but still fluffy custard.

    WARNING - my first couple of times using greek yogurt, I overcooked the quiche because it doesn't set quite the same as a normal quiche. So, just trust your instincts that it's done and set!

    I hope others find this a good good yum yum like I do.

    1 Reply
    1. re: JethroSpanks

      I'm obsessed w/ total yogurt, and you're right, it's one of the few fat free products i find acceptable. Although I still eat the 2%...I still have the remnants of one on my desk...I add a bit of sugar and Valhrona cocoa powder. It's like having chocolate mousse for breakfast...except 17 grams of protein and 4 grams of fat. sweet!

      have you tried it in any baked goods? I've been hesitant, because my experiments w/ regular yogurt years ago resulted in quite rubbery "goodies"