Low Cholesterol Quiche

These bite-sized quiches swap out every high-cholesterol ingredient in a traditional recipe without sacrificing the creamy, savory filling you want. Egg substitute replaces whole eggs in both the crepe shell and the filling, plain yogurt stands in for heavy cream, and part-skim mozzarella keeps the cheese factor intact.

The crepe-based shell is the clever move here. Instead of buttery pastry dough, thin crepes get pressed into mini tart pans. They bake up crisp on the edges while staying tender at the base, and they add almost no cholesterol to the finished dish. Let the batter rest a full hour before cooking the crepes, though. That resting time lets the flour fully hydrate, which prevents rubbery, tough shells.

A touch of cayenne in the egg filling adds just enough warmth to keep things interesting without overwhelming the mild yogurt base.

Kitchen Tips

• Make crepes thin. Pour just enough batter to coat the bottom of a hot, lightly oiled skillet in a single thin layer. Thick crepes won’t press neatly into tart pans.
• Don’t overfill the tart shells. The egg mixture puffs slightly during baking. Fill to about three-quarters and you’ll avoid messy overflow.
• These freeze beautifully. Bake, cool completely, then freeze on a sheet pan before transferring to a bag. Reheat straight from frozen at 325°F (165°C) for 10 minutes.

Variations

• Spinach and mushroom: Add sauteed spinach and sliced mushrooms to the filling for extra vegetables and color.
• Herb-forward: Mix fresh dill and chives into the egg filling for a bright, garden-fresh flavor that pairs well with the yogurt tang.