quiche: chive or broccoli

[Guest guest]

it's hard to trim the fat/cholesterole from a quiche...

I didn't try -- (didn't edit the recipe )

 

 

* Exported from MasterCook *

 

Chive Quiche

 

Recipe By :Oven Baked Vegetarian Dishes by Gabriele Redden

Serving Size : 6 Preparation Time :0:00

Categories : Eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE DOUGH:

1 3/4 cups whole wheat flour

1 large egg yolk

1/2 teaspoon honey

7 tablespoons ice cold butter

5 tablespoons ice water

FOR THE FILLING:

3 bunches chives

4 eggs

3 1/2 ounces cream -- (scant 1/2 cup)

2/3 cup creme fraiche or sour cream

freshly grated nutmeg

2 ounces Gruyere cheese -- freshly grated

salt and black pepper -- freshly ground

flour for work surface

grease for coating the pan

 

DOUGH: heap the flour on a work surface. Make a well in the center. Add egg

yolk, honey and salt to the well. Place pieces of butter on top and cut in with

a pastry blender. Gradually knead the ice water into the dough. Wrap the dough

in plastic and place in the freezer for about 30 minutes.

 

Preheat the oven to 350F. Dust the work surface and a rolling pin with flour and

roll the dough out to form a 12-inch circle. Grease a 10-in springform and lay

the dough in it, forming a rim about 3/4-inch high all around. Fill the pastry

shell with dried beans or pie weights and bake 10 minutes. Remove the beans or

weights; leave the oven on.

 

FILLING: Wash chives, shake them dry, and slice them into thin rings. Beat the

eggs and stir them with the cream and creme fraiche until smooth. Add the cheese

and the chives and season to taste with nutmeg, salt and pepper. Pour the

filling into the prepared pastry shell. Bake the quiche in the center of the

oven for about 20 minutes.

 

VARIATION: Broccoli-Camembert Quiche

For the filling, cook 10 ounces broccoli florets for 8 minutes and spread them

over the pastry in the pan. Beat 4 eggs and 1 cup cream with salt, pepper and

nutmeg. Pour over the broccoli. Distribute 5 1/3 ounces rip Camembert in slices

over the top in a rosette design. Bake the quiche as above.

 

Per slice: 445 Calories; 33g Fat (64.2% calories from fat)

 

* To substitute yolk free product such as Egg Beaters® 99% egg substitute: 1

Tablespoon plus 1 teaspoon equals 1 large egg yolk; 1/4 cup equals 1 large whole

egg.

 

Source:

" 1998 Barron's Educational "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 445 Calories; 33g Fat (64.2% calories

from fat); 13g Protein; 28g Carbohydrate; 4g Dietary Fiber; 245mg Cholesterol;

227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0

Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Appetizer, entertaining; or Small main course

 

 

Nutr. Assoc. : 0 0 0 0 222 0 0 0 0 0 26607 0 0 0 0 0

 

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