Amazing Recipe Makeovers: 200 Classic Dishes at 12 the Fat, Calories, Salt, or Sugar by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
ISBN: 9780848747640
Publisher: Oxmoor House
Published: 2016-05-17T04:00:00+00:00

HANDS-ON: 39 MIN. TOTAL: 1 HR. 30 MIN.

This quiche is a slice of heaven that’s worthy of a starring role on your spring brunch menu.

5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

¼ teaspoon baking powder

¼ cup extra-virgin olive oil

3 tablespoons ice water

Cooking spray

3 center-cut bacon slices

¼ cup chopped shallots

2 teaspoons fresh thyme

1 (8-ounce) package presliced mushrooms

2 cups packed baby spinach

1 cup 1% low-fat milk

⅓ cup half-and-half

3 large eggs

1 large egg white

2 ounces cave-aged Gruyère cheese, grated (about ½ cup)

1. Preheat oven to 425°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ¼ teaspoon salt, ¼ teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons ice water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

3. Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

4. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add thyme and mushrooms; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid. Place milk, half-and-half, eggs, egg white, ½ teaspoon salt, and ¼ teaspoon pepper in a blender; process until smooth.

6. Arrange half of cheese over bottom of crust; top with spinach mixture and half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.

Serves 6 (serving size: 1 wedge): Calories 317; Fat 17.5g (sat 5.6g, mono 8.1g, poly 1.7g); Protein 13g; Carb 26g; Fiber 2g; Sugars 4g (est. added sugars: 0g); Chol 111mg; Iron 2mg; Sodium 435mg; Calc 217mg

SECRET TO SUCCESS

A splash of half-and-half adds richness to a base of low-fat milk, without the need for heavy cream.

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