I tasted this elegant, rich quiche while traveling in France.
I’ve lightened this version by substituting with some low-fat dairy products like half & half in place of heavy cream and skim milk in place of whole milk. It’s a healthier option for celebrations or holidays and if you need a change from the traditional Thanksgiving dishes, this is a great substitution.
- 1 frozen whole wheat pastry crust
- 1 tablespoon olive oil
- 3 leeks, white parts only, chopped then well rinsed
- 1 cup broccoli florets
- 1/2 onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded part skim mozzarella
- 1 cup skim milk
- 1/2 cups half & half
- 3 eggs
- Set the crust out on the counter to defrost while you prepare the filling. Preheat an oven to 325°F. Heat a large skillet over medium heat. Add the olive oil, leeks, broccoli, onion, salt, nutmeg, and black pepper. Cover and reduce the heat to low. Cook 4 to 5 minutes, stirring often until the broccoli and leeks are tender. Set aside and cool uncovered for 5 minutes.
- On a large bowl, place the milk and half & half. Add the leek broccoli mixture. Add the eggs and stir well with a wooden spoon until the egg yolks are broken up and the mixture resembles a heavy cream.
- Set the pie crust on a baking sheet. Scatter the cheese inside the pie crust. Pour the egg mixture over the cheese and bake uncovered for 50 minutes to 1 hour until the top is lightly browned and the center still giggles when the quiche is shifted. Cool to room temperature then serve.
Nutritional Stats Per Serving (1 slice): 236 calories, 10 g protein, 18 g carbohydrates, 12 g fat (3 g saturated), 81 mg cholesterol, 1 g fiber, 355 mg sodium.
Weight Watchers® Points Plus: 6