Name: Lightened Up Classic Quiche Lorraine
Ingredients: 2 frozen deep dish pie crusts, prebaked according to package directions; 1 tablespoon unsalted butter; 1 cup onion, chopped; 9 slices precooked bacon, chopped; 1/4 teaspoon dried thyme; 5 large eggs; 2 egg whites; 1 cup fat-free half and half; 1 cup skim milk; 1 tablespoon all purpose flour; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 1/2 cup shredded Swiss cheese; 1/4 cup Parmesan cheese

Lightened Up Classic Quiche Lorraine

By: Renee from My Kitchen Adventures

2 Comments

By: Renee from My Kitchen Adventures

Make up the perfect brunch for friends or family with this delicious Lightened Up Classic Quiche Lorraine. If you were looking for brunch recipes to impress and please, this one will do the trick.

Ingredients

2 frozen deep dish pie crusts, prebaked according to package directions
1 tablespoon unsalted butter
1 cup onion, chopped
9 slices precooked bacon, chopped
1/4 teaspoon dried thyme
5 large eggs
2 egg whites
1 cup fat-free half and half
1 cup skim milk
1 tablespoon all purpose flour
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 cup shredded Swiss cheese
1/4 cup Parmesan cheese

Instructions

Position empty prebaked pie shells on a baking sheet. Preheat oven to 350 degrees F.
In a small nonstick skillet, on med heat, melt 1 tablespoon unsalted butter. Saute the onion until soft, about 5 minutes. Add the bacon and the thyme. Cook for another 2 - 3 minutes. Turn off heat and set aside.
In large bowl, combine the eggs, egg whites, fat free half and half, skim milk, flour, tarragon, salt, and pepper. Whisk until eggs mixture is frothy. In another bowl, combine the cheeses.
Take 1/4th of the onion/bacon mixture and spread on the bottom of each pie shell. Top each shell with 1/4th of the cheese mixture. Pour enough egg mixture to go up half the side of the shells.
Repeat layering with the rest of the onion/bacon mixture, followed by the rest of the cheese and then topped off with the rest of the egg mixture.
Place in oven and bake until the middle of each quiche is set, approx. 40 - 45 minutes. If crust begins to get too brown, cover the edges in foil. Remove from oven and allow to sit on wire rack for another 10 minutes before cutting. Serve warm or at room temperature.
You can freeze the second quiche, once it has cooled by covering in foil and placing inside a gallon sized freezer bag. Write on the bag what it is, the date, and the points plus per serving along with the reheating instructions...which are: once thawed, reheat quiche in a 350 degree F oven for 20 minutes or until warm.