Makeover Quich Recipe

Here's the recipe to make over for this week.  What would you do to make this healthier?

Ingredients
4 eggs
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions

1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
3.Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

Nutritional Information
Amount Per Serving  Calories: 401 | Total Fat: 29.3g | Cholesterol: 194mg

[JHuxlet]

I avoid food like quiche whenever possible as it has lots of stuff that= a fat me!

I would make the pastry to control fat and salt content. I would use milk insted of cream. I would use a good strong cheese so overall much less is used. I suppose only use 3 eggs, but it might not set. I would sweat off some onion and add that to the egg mix as well to add flavour.

This kind of thing is very hard to make healthy and is never as good if you try. A definete 'eat little and not very often' dish!

[gracefromHHP]

wonder how using 2 eggs and using other 2 with egg substitute would work?  You really have to watch quiche's or they turn into scrambled eggs - they need some of that fat and such.   I"m usually afraid to use egg substitute when cooking, just use them for making omelets.  

onion would be really yummy in this I agree!

grace

[JHuxlet]

The eggs in a quiche scramble when the oven is set to high. They will also split if they are allowed to boil particularly if using cream. This is because the protiens in the egg and the cream do not bind together properly if the heat is set to high, they need a gentle heat for a longish time in order to bind properly. If it is a bad recipe with too much cream/milk to the quantity of eggs this is much more of a problem.

Ususal I only use a small amount of cream/milk with the eggs just to let the eggs down a bit, a lot like scrambled egg mix. Some recipe's I have seen are more like a recipe for custard with lots of milk and not much egg, I was always taught this was wrong. I tend to cook quiche around about 140-160C depending on size and cook it for a bit longer to aviod splitting/scrambeling issues.

[TrudieC]

I like using low fat evaporated milk and I would only use about a cup of it.  I like adding sauteed leeks and red peppers and maybe some steamed broccoli.  For cheese I only use about 1/2 cup of grated cheddar or I use an ounce or two of creamy goats cheese crumbled and a 1/4 cup of grated parmesan.  Sometimes I'll make it crustless (ensure pie pan is well greased) and I've made a crust with wild rice once that was pretty good.

[gracefromHHP]

I tried making a crustless quiche once...most of it stuck to the pan....lol.  At least most of my cooking disasters are entertaining :)