I baked us a lovely quiche at the weekend. Who says real men don't each quiche! Todd loves them. This version was adapted from a recipe I found in a cookery book entitled Comfort Food Makeovers, put out by America's Test Kitchen. It is a compendium of comfort food recipes defatted and made healthier. I'm all for that! Healtiher is a good thing, having it tasted delicious at the same time, is even better!
I never eat quiche when I don't think about that joke about the two older ladies in the restaurant who were perusing a menu which happened to have quiche on it. That sounds good one of the women thought to herself and when the waiter came, she said . . . "I'd like to have a 'Quickie'!" Obviously her pronounciation needed some work on it. ☺ Back to the recipe.
A lot of calories and fat are saved in this recipe through the use of some very flavourful cheeses. Parmesan which is used both in the crust and as a base for the filling. Parmesan is one of those cheeses where a little bit goes a very long way. Gruyere is another cheese like that and by using it in the filling, you need relatively little of it when compared to other cheeses. I love the sweet, nutty flavour of Gruyere.
Buttermilk has also been used in the filling, which adds a richness to the custard without the calories of the usual cream which is normally used. The use of corn flour also helps to set the custard.
The crust also gets an additional flavour boost from the use of a tiny bit of bacon fat, which you reserve when you cook the bacon. The original recipe called for crispy cooked bacon and then crumbling it into the filling. But I opted to only partially cook it and then lay it on top of the tart prior to baking.
The end result was a very attractive and delicious Quiche that I did not feel very guilty about eating! I love it when that happens!
*Gruyere and Bacon Quiche*Serves 8
I really hope you will give this a go. It's delicious! Bon Appetit!