Home Cooking 12

Quiche substitution -- creme fraiche?

SLOLindsay | Feb 27, 200506:26 PM

I'm about to try my hand at quiche for the first time at home, inspired by the LA Times last week.
I've made quiche at a cafe where I worked before, and I remember that the innards were really whatever you felt like that day -- greens, mushrooms, turkey, cheeses, etc.
I bought Amanda Hesser's Cooking for Mr. Latte and as a result now have creme fraiche in my fridge. Can I use it in place of heavy cream in this recipe?
Also, as queried further down, how do I lighten these up? They're awfully fatty. Thanks!

Basic quiche batter

Total time: 25 minutes

Servings: 8 to 10

Note: Adapted from "Bouchon" by Thomas Keller. Depending on the size of your blender, you may need to divide this into two batches.

2 cups milk
2 cups heavy cream
6 eggs
2 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
6 gratings fresh nutmeg

1. Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, 10 to 15 minutes.

2. Put the eggs, the milk mixture, salt, pepper and nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds. Immediately pour into the hot quiche shell and bake.

I'm also looking at making this, but I'd like to cut the cream and substitue something at least a little lighter -- we usually drink skim milk. Can I?

Ham and potato quiche
.Tart filling

1 (6-ounce) baking potato
1 tablespoon butter
1/2 cup finely diced onion
1/2 cup crème fraîche (or 1/2 cup sour cream mixed with
1 tablespoon heavy cream)
2/3 cup diced Morbier or Fontina cheese
1/4 cup grated Parmesan
3 eggs
3/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 paper-thin slices Black Forest ham (as thin as possible while staying in one piece)

1. Peel the potato and trim the ends and sides to make a rectangular block. Cut the potato into small dice.

2. Bring a pot of salted water to a boil. Measure one-half cup of the potato cubes and add them to the water. When the water returns to the boil, reduce the heat to a low simmer and cook until the potato is cooked through but firm, 4 to 5 minutes. Drain and reserve.

3. Heat the butter in a small pan over medium heat. Add the onion and cook until clear and soft, about 5 minutes.

4. Remove the pan from the heat and stir in the crème fraîche, potato, Morbier and Parmesan, being careful not to break up the potato cubes. Set aside to cool 10 minutes.

5. In a separate bowl, whisk together the eggs and heavy cream and gently stir into the potato and cheese mixture. Add the salt and pepper.

6. Spoon about one-fourth cup of the mixture into each pre-baked tart shell, enough to cover the bottom by one-half inch (or spoon half the mixture into the pie shell).

7. Place a slice of ham on the work surface and pinch the slice in the middle to make a bow-tie shape. Place the bow in the center of each tart, allowing the ham edges to hang off the side (or arrange 6 bow-tie slices around the pie). Spoon the remaining filling on and around the ham; you don't want to cover the slices completely.

8. Cover tarts loosely with aluminum foil (do not cover if using a pie shell) and bake at 350 degrees for 20 minutes. Remove the foil and continue baking until the filling is just set and the top is golden brown, 35 to 40 minutes (longer if necessary for a pie shell). If the ends of the ham begin to brown too much, cover them loosely with thin strips of foil. When the tart is cooked, parts of the ham should appear through the melted cheese. To serve, remove the quiches from the tart pans by placing a slightly cooled pan on top of a bottle and pushing down. Remove the rim and bottom of the pan and place each quiche on a plate.

Each serving: 876 calories; 20 grams protein; 52 grams carbohydrates; 2 grams fiber; 66 grams fat; 39 grams saturated fat; 489 mg. cholesterol; 601 mg. sodium.

Link: http://www.latimes.com/features/food/...

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