Question for the cooks - how can quiche be lightened up? I was looking at last Wed's NYT dining articles, where they were talking about quiche, but their short pastry crust was a cup of flour, a stick of butter.
I love quiche, but I can't afford those sort of calories. Anyone have ideas?
Please don't say scrambled eggs!!! :)
Is there any decent no crust, or reduced guilt crust that can be used? I know I can sub milk for cream in the filling, and limit myself to veg and lean protein rather than cheese.