Lower-low-cal Buttermilk Bacon Spinach Quiche

Buttermilk Bacon Spinach Quiche Recipe - Lower-Low-Cal Vegetarian Dish from France and Switzerland

Region / culture: France, Switzerland | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8 |

Vegetarian diet

Introduction

This Lower-low-cal Buttermilk Bacon Spinach Quiche is a delicious and healthy twist on the classic quiche recipe. Packed with flavor from the bacon and spinach, this quiche is perfect for a light and satisfying meal.

History

Quiche is a traditional French dish that has been enjoyed for centuries. It is typically made with a pastry crust filled with a savory custard mixture of eggs, cream, and various ingredients such as cheese, vegetables, and meats. This lower-calorie version of quiche uses buttermilk and light cream to reduce the fat content while still maintaining the rich and creamy texture.

Ingredients

1 cup of low-fat buttermilk
1 cup of light cream or half-and-half light cream
8 servings of egg Beaters egg substitute
2 cups of low-fat swiss cheese
1 package of chopped frozen spinach, drained
10 strips of bacon
1 dash of cayenne pepper
2 pie shells (optional)

How to prepare

Brush the pie shell with egg yolk and bake at 400°F (204°C).
Weight down the center of the pie shell with pie weights or dried beans.
Fry the bacon and drain it on a paper towel.
Dice the bacon.
Mix together buttermilk, cream, eggs, and Swiss cheese.
Add the drained spinach, bacon, and cayenne pepper.
Pour the mixture into the pie shell. Alternatively, you can pour it directly into an ungreased pan.
Bake for 1 hour at 350°F (177°C) or until the mixture is solid.

Variations

Substitute the bacon with turkey bacon or cooked ham for a different flavor.
Add in additional vegetables such as mushrooms, bell peppers, or onions for extra nutrients and flavor.

Cooking Tips & Tricks

Be sure to drain the spinach well to remove excess moisture and prevent the quiche from becoming soggy.

- Pre-baking the pie shell with pie weights or dried beans helps to ensure a crisp and flaky crust.

- For a vegetarian version, you can omit the bacon and add in additional vegetables such as mushrooms or bell peppers.

Serving Suggestions

This quiche can be served hot or cold and pairs well with a side salad or fresh fruit.

Cooking Techniques

Be sure to thoroughly mix the buttermilk, cream, eggs, and cheese to ensure a smooth and creamy texture.

- Bake the quiche in a preheated oven to ensure even cooking.

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk or a milk alternative such as almond milk.

- You can use fresh spinach instead of frozen, just be sure to cook it down before adding it to the quiche mixture.

Make Ahead Tips

This quiche can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.

Presentation Ideas

Garnish the quiche with fresh herbs such as parsley or chives for a pop of color and flavor.

Pairing Recommendations

This quiche pairs well with a crisp white wine such as Sauvignon Blanc or a light and refreshing salad.

Storage and Reheating Instructions

Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this quiche contains approximately 200 calories.

Carbohydrates

Each serving of this quiche contains approximately 15 grams of carbohydrates.

Fats

Each serving of this quiche contains approximately 10 grams of fat.

Proteins

Each serving of this quiche contains approximately 12 grams of protein.

Vitamins and minerals

This quiche is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (buttermilk, cream, Swiss cheese) and eggs.

Summary

This Lower-low-cal Buttermilk Bacon Spinach Quiche is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

This Lower-low-cal Buttermilk Bacon Spinach Quiche is a delicious and nutritious meal that is perfect for any time of day. Packed with protein, vitamins, and minerals, this quiche is a satisfying and healthy option for breakfast, lunch, or dinner.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Lower-low-cal Buttermilk Bacon Spinach Quiche. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the countryside. Martha was known for her delicious homemade dishes, and I always looked forward to our cooking sessions together.

As we sat down for tea in her cozy kitchen, Martha suddenly remembered a recipe she had come across in an old cookbook tucked away in her pantry. She excitedly pulled out the tattered book and flipped through the pages until she found the recipe for the quiche. "I think you'll love this one, my dear," she said with a twinkle in her eye.

I eagerly read through the ingredients and instructions, noting how the recipe called for buttermilk instead of the usual heavy cream, making it a lighter and lower-calorie version of the classic quiche. The addition of bacon and spinach gave it a savory twist that I knew would be a hit with my family.

Martha and I spent the afternoon gathering the ingredients and preparing the quiche together. We chopped fresh spinach, crispy bacon, and grated sharp cheddar cheese, mixing them all together in a bowl with beaten eggs and tangy buttermilk. The aroma of the ingredients mingling together in the bowl was intoxicating, promising a delicious end result.

We poured the mixture into a flaky pie crust and popped it into the oven to bake. As the quiche slowly rose and turned a golden brown, the kitchen filled with the mouthwatering scent of bacon and cheese. Martha and I chatted and laughed as we waited for our creation to be ready, enjoying each other's company and the simple pleasure of cooking together.

Finally, the timer dinged, and we pulled the quiche out of the oven, its crust crispy and its filling puffed and golden. We let it cool for a few minutes before slicing into it, revealing a creamy, cheesy interior dotted with bits of bacon and spinach. The first bite was a revelation – the buttermilk added a subtle tanginess to the dish, balancing perfectly with the richness of the bacon and cheese.

I knew then and there that this recipe would become a staple in my kitchen, a go-to dish for family gatherings and special occasions. Over the years, I've made the Lower-low-cal Buttermilk Bacon Spinach Quiche countless times, tweaking the recipe here and there to suit my taste and experimenting with different variations.

I've shared the recipe with friends and family, passing on the joy of cooking and the pleasure of a home-cooked meal. Each time I make the quiche, I think back to that sunny day in Martha's kitchen, the smell of bacon sizzling in the pan and the laughter of two friends coming together over a shared love of food.

Now, as I stand in my own kitchen, making the quiche for yet another gathering, I can't help but feel grateful for the memories and connections that this recipe has brought into my life. It's more than just a dish – it's a reminder of the simple pleasures of good food and good company, a testament to the power of a shared meal to bring people together.

And as I take a bite of the still-warm quiche, savoring the creamy filling and the crispy bacon, I know that this recipe will always hold a special place in my heart, a symbol of friendship, love, and the joy of cooking. The Lower-low-cal Buttermilk Bacon Spinach Quiche is more than just a recipe – it's a story, a memory, a taste of home.