When my husband and I went to Ithaca, NY for our anniversary this past October we stayed at a B and B called The Yellow Barn. It was our first experience at a B and B. We loved our time there. Our lovely hostess was a woman from France. For our breakfast the second morning we had quiche. It was so tastey and creamy. While I do not have her recipe I am venturing to guess that she used heavy cream. It was so delicious. My husband absolutely loved it and kept talking about it. I knew I needed to make quiche again and wow, it only took me, what, six months to finally make it.
I toned the calories down quite a bit, adding light cream instead of heavy cream. Still very tastey. I have made it two times. One pictured above with broccoli and one with asparagus. We loved them.
20 minute prep.
1 teaspoon herbs de Provence
3 egg yolks
1 cup light cream
2 oz shredded cheddar
5 oz deli ham
1 1/2 cup broccoli, lightly cooked and chopped
1 round of pre packaged pie dough
In a deep dish pie pan or a nine inch round, press in and smooth out the pie crust. Refrigerate while preparing the remainder of the ingredients.
With a whisk in a large bowl, whip the eggs and cream together until completely combined. Add in cheddar, ham and broccoli, berbs de Provence, and s & p to taste. Pour mixture into prepared pan and bake in a preheated oven at 350F.
297 calories for 1/8 of the quiche.