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Recipe News: Recipe for Gruyere And Bacon Quiche
While a quiche can be a perfect dish for a holiday brunch or light supper before a party, all the cheese and eggs can pack a wallop of unwanted fat.
The problem is that if you reduce the cheese or use low-fat versions, you often lose a good deal of the flavor.
So where to cut? Each egg contains 5 grams of fat, and it's all in the yolk. So this is an obvious place to start.
While many egg dishes can be made with only whites, the results tend to be rubbery and lack the beautiful yellow color, so you'll want to leave in some yolk.
