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Make a savory quiche with bacon, Parmesan

Bacon and Parmesan quiche uses a puff pastry crust rather than the traditional pastry crust, but it still comes in at a respectable 242 calories per serving.
Bacon and Parmesan quiche uses a puff pastry crust rather than the traditional pastry crust, but it still comes in at a respectable 242 calories per serving.
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press

Despite using eggs and cream, it has just 242 calories per serving,

Tuesday, January 26, 2010 12:01 am
With Parmesan cheese, heavy cream, bacon and puff pastry, this quiche sounds like a diet killer. But with 242 calories per serving, it actually isn't all that bad. The recipe starts from a basic quiche equation — a mess of eggs whisked with some heavy cream, salt and pepper. But rather than a traditional pastry crust, I went with a lighter puff pastry.To up the savoriness, I added cooked bacon and grated Parmesan. If you do add mushrooms, be sure to cook them until the moisture they release (this happens after several minutes of sauteing) has simmered off. You don't want a watery quiche.

This quiche comes together in about 45 minutes. It also can be made a day ahead and refrigerated. Serve it slightly warmed or at room temperature.Start to finish: 45 minutes (15 minutes active)

Servings: 6.

1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

4 eggs

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

8 strips bacon, cooked, cooled and crumbled

1/2 cup grated Parmesan cheese

Heat oven to 375 degrees.

On a lightly floured surface, roll out puff pastry until it forms about a 12-inch-by-12-inch square. Carefully fit pastry into a 9-inch tart pan with a removable bottom. Gently press pastry into edges, then pass a rolling pin over top to trim off any excess dough.

Top pastry with a sheet of parchment paper, then place a second (slightly smaller) tart or pie pan into tart. Bake 12-15 minutes, or until lightly browned. Remove tart shell from oven, leaving top pan in tart, and set aside to cool slightly. Up oven temperature to 400 degrees.

While quiche shell bakes, in a medium bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder and thyme. Stir in bacon and 1/4 cup of Parmesan cheese. Carefully transfer egg mixture to cooled tart shell, then sprinkle remaining cheese over it.

Bake 18-20 minutes, or until eggs and cheese are lightly browned and puffed. Cool slightly before serving.

Per serving (values are rounded to the nearest whole number): 242 calories; 169 calories from fat; 19 g fat (9 g saturated; 0 g trans fats); 166 mg cholesterol; 4 g carbohydrate; 13 g protein; 0 g fiber; and 670 mg sodium.

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