Yes I do know that Quiche Lorraine is spelled differently but this isn’t the same kind of Quiche as the traditional recipe.
The original recipe contains full cream and bacon which make it a quite thickening food, but here I replace it with a bit less and different cream and no ‘real’ bacon.
Another advantage is that this will be more easy to digest and you will still feel active after finishing your meal.
Apparently, this Quiche is the best I ever made according to my boyfriend.
So thought to share this one with you as well to surprise your girlfriend/boyfriend !
Add some leek aside or serve with a light and fresh salad.
The Perfect Quiche Lo(w)rraine
The recipe for a perfect Quiche Lorraine but not that high in calories as the original one.
Preheat the oven at 210°C.
Take the puff pastry and put it in a cake tin. Bake it for about 10-15minutes.
TIP: to avoid that the pastry puffs too much you can put a piece of baking paper and add special pie weights on top. (You can also add the bottom of another cake tin instead of the pie weights.)
Take a medium pan and bake the Turkey strips until slightly crispy.
Put aside on a piece of paper.
Cut the leek into small rings of about 2cm.
Take the same pan again (don't clean the pan) and add the olive oil and slightly stir-fry the leek.
Take a bowl and put together the eggs, the cream and milk and give it a good stir until all even.
Season with salt and pepper.
Take the puff pastry out of the oven and add the Turkey strips and then the leek.
Fill the rest with the liquid ingredients.
Make sure that all is evenly spread.
Put the Quiche in the oven at 210°C for 35-40 minutes.
- The quiche is ready when the crust is golden brown and the filling has just a bit of a light brown touch.