Quiche
Quiche is great for any meal, hot or cold. I substitute creme fraiche for the usual heavy cream to avoid some lactose.
- 4 or 5 eggs
- a little more than a cup of creme fraiche
- a cup or so of grated cheese (cheddar, gruyere, raclette, etc.)
- near-but-not-crisp bacon, cut into squares
- some softened onion slices
- a pie crust
Dial your oven to 350 F. Whisk together the eggs and creme fraiche to get a gooey slurry. Stir in half of the cheese, the bacon, and the onions. Pour it all into the prepared pie crust, sprinkle on the rest of the cheese and bake for 30 minutes. The cheese on top should be golden and the center should be set – a little jiggly is okay since it’ll continue to cook some after you take it out. It’s best to let it cool a while before serving. It’s even better the next day, cold or reheated.
Vary the bacon, onions, and cheese to prevent boredom. Be sure to cook the meat and veggies first to remove moisture that could make the quiche soggy. Some other good combinations:
- sausage and red peppers, with feta or goat cheese
- mushrooms and leeks, with gruyere
Health notes: Quiche ingredients are not exactly low-fat or low-sodium friendly, but some judicious substitutions should be possible. The eggs could easily be egg whites, and the creme fraiche could be low-fat yogurt (draining it a bit might be a good idea). I don’t know anything about low-fat or low-sodium cheese, but I’d suggest starting with label reading, and if that doesn’t work maybe try making your own – I’ve heard mozzarella, feta, and goat cheese are pretty easy. For the other filling parts, you’ll want to avoid regular bacon and sausage – low-salt chicken or turkey sausage might be an alternative.
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